This is the ultimate vegetarian chocolate chip cookie as I make it: bakery-style, big-batch, built on a blend of pastry and bread flour with 60% dark chocolate in every bite. It's the cookie I bake when only a serious cookie will do.
The Cookie That Started It All
There’s a certain magic to a truly perfect chocolate chip cookie, a magic I didn’t fully understand until I moved to the States. I’ll never forget that one afternoon in New York. After a long walk through Central Park, a friend handed me a still-warm cookie and a glass of cold milk. It was a revelation! The symphony of caramelized brown sugar, rich sweet cream butter, and pools of deep, dark chocolate completely won me over. That single, perfect bite inspired me to create my own ultimate version of this American classic. After countless batches, my signature cookie was born—the very same one we now bake fresh by the thousands in our shops, serving them up warm, gooey, and utterly irresistible.
Ingredients
• MAKES FIFTEEN 5-INCH COOKIES OR THIRTY 1½-INCH COOKIES
• 1½ pounds or 680g (24 oz) unsalted butter, at room temperature
• ¾ cup plus 2 tablespoons or 175g (6.2 oz) granulated sugar
• 1 cup (240 ml) plus 2 tablespoons or 245g (8.6 oz) packed light brown sugar
• 2 large eggs, at room temperature
• 1½ cups plus 2 tablespoons or 195g (6.9 oz) pastry flour
• 1½ cups or 180g (6.3 oz) bread flour
• ½ tablespoon or 9g (0.32 oz) salt
• 1 teaspoon or 4g (0.14 oz) baking powder
• 1 teaspoon or 5g (0.18 oz) baking soda
• ½ tablespoon or 7.5ml pure vanilla extract
• 1 pound or 454g (16 oz) high-quality 60% dark chocolate, coarsely chopped
Instructions
1. Preheat your oven to 350°F (175°C). Line several baking sheets with parchment paper.2. In the bowl of a stand mixer fitted with the paddle attachment, cream the room temperature butter with the granulated and brown sugars on medium speed until light and fluffy, about 3-4 minutes.3. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is incorporated.4. Reduce the mixer speed to low. Add the pastry flour, bread flour, salt, baking powder, and baking soda. Mix until just combined—do not overmix. Stir in the vanilla extract and the chopped chocolate.5. For large 5-inch cookies, use a 4-ounce scoop. For smaller 1½-inch cookies, use a 1¼-ounce scoop. Portion the dough onto the prepared baking sheets, leaving at least 2 inches of space between each cookie.6. Bake until the edges are golden brown but the centers are still soft. This will take about 20 minutes for large cookies or 15 minutes for smaller ones.7. Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.
Nutritional Information
• Serving Size: 1 (1½-inch) cookie
• Calories: 250 kcal
• Carbohydrates: 25g
• Protein: 3g
• Fat: 16g
• Sugar: 15gNote: This is an estimate and may vary based on used.
Pro Tips
• for Perfect Cookies
• For a deeper, more complex flavor, chill the dough in the refrigerator for at least 24 hours before baking. This also helps control spreading.
• Don’t skimp on the chocolate! Use a high-quality chocolate bar and chop it by hand. This creates a mix of fine shards and large chunks for the perfect melt.
• The combination of bread flour and pastry flour is key. Bread flour provides chewiness, while pastry flour keeps them tender. Don’t substitute with all-purpose flour if you can avoid it.
• For that bakery-style look, press a few extra chocolate chunks onto the tops of the dough balls right before they go into the oven.
FAQ
Q: Are these chocolate chip cookies vegetarian
A: Yes, this recipe is completely vegetarian. It is a lacto-ovo vegetarian recipe as it contains dairy (butter) and eggs, but no meat products are used.
Q: How can I make this cookie recipe vegan
A: To make these cookies vegan, you’ll need to substitute the butter and eggs. Use a high-quality vegan butter block in a 1:1 ratio for the dairy butter. For the two eggs, you can use a commercial egg replacer or two ‘flax eggs’ (mix 2 tbsp / 30 ml ground flaxseed with 6 tbsp / 90 ml water and let it sit for 5 minutes). Also, ensure your dark chocolate is certified dairy-free.
Q: Is all dark chocolate suitable for a vegetarian or vegan diet
A: Not always. While many high-quality dark chocolates are vegan, some brands include milk fat, whey, or other dairy derivatives. Always check the ingredient label to ensure your chocolate is free from animal products if you are following a strict vegetarian or vegan diet.
Q: What is the best way to store these vegetarian cookies
A: Store the baked cookies in an airtight container at room temperature for up to 4 days to maintain their freshness and chewiness. For longer storage, you can freeze the unbaked dough balls for up to 3 months and bake them directly from the freezer, adding a couple of extra minutes to the baking time.
More Recipes You’ll Love
- Vegan Lemon Sesame Cookies with Tofu
- Sliced Bananas in Smooth Tart Cream KELA RAITA
- Decadent Chocolate Coconut Layer Cake
The Ultimate Vegetarian Chocolate Chip Cookie
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Line several baking sheets with parchment paper. 2.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the room temperature butter with the granulated and brown sugars on medium speed until light and fluffy, about 3-4 minutes. 3.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is incorporated. 4.
- Reduce the mixer speed to low.
- Add the pastry flour, bread flour, salt, baking powder, and baking soda.
- Mix until just combined—do not overmix.
- Stir in the vanilla extract and the chopped chocolate. 5. For large 5-inch cookies, use a 4-ounce scoop. For smaller 1½-inch cookies, use a 1¼-ounce scoop. Portion the dough onto the prepared baking sheets, leaving at least 2 inches of space between each cookie. 6.
- Bake until the edges are golden brown but the centers are still soft. This will take about 20 minutes for large cookies or 15 minutes for smaller ones. 7.
- Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.
- Don't skimp on the chocolate! Use a high-quality chocolate bar and chop it by hand. This creates a mix of fine shards and large chunks for the perfect melt.
