Thick Chocolate Chip Cookies
Thick Chocolate Chip Cookies
If you’re a lover of thick, chewy chocolate chip cookies, then I’ve got a recipe for you! This chocolate chip cookie recipe creates tasty cookies with crisp edges and soft, chewy centers.
If you’re a lover of thick, chewy chocolate chip cookies, then I’ve got a recipe for you! This chocolate chip cookie recipe creates tasty cookies with crisp edges and soft, chewy cookie centers.
What makes this recipe so unique is the method we use to bake the thick chocolate chip cookies. Believe it or not, these cookies are not baked on cookie sheets–they’re baked in muffin pans! Yep, the magic of these thick and chewy chocolate chip cookies isn’t really the ingredients themselves, but actually the way that they are baked.
By baking these vegan chocolate chip cookies in muffin pans, you’ll create thicker cookies with crisp edges and soft, chewy centers. Basically, these are the most magical cookies to ever exist. Add a drizzle of melted chocolate on top for a super duper chocolate chip cookie experience!
What are the ingredients for these thick chocolate chip cookies?
The full ingredients for these thick chocolate chip cookies are below, but here’s the gist of what you’ll need:
applesauce
vanilla
white & brown sugar
all purpose or gluten free flour
chocolate chips
So how do you make these thick chocolate chip cookies?
First of all, put your baking sheets away and bring out your muffin pans, because that’s the secret to making these thick chocolate chip cookies! By baking these vegan chocolate chip cookies in muffin pans, you’ll create thicker cookies with crisp edges and soft, chewy centers.
After you follow the directions below and prepare the cookie dough, divide the dough in half and roll them into logs. Chill the dough in the fridge for about 30 minutes, and then slice them into discs. Place each disc into the muffin pan and bake for about 15 minutes until the edges are nice and brown.
For some extra fun, drizzle some melted chocolate on top of each cooled cookie!
Are these chocolate chip cookies gluten free?
They can be! This chocolate chip cookie recipe can easily be made gluten free if you replace the all purpose flour with gluten free flour. My personal favorite gluten free flour brand is Krusteaz, which you can find here on Amazon.
Are these chocolate chip cookies vegan?
Yep! These gluten free chocolate chip cookies are vegan (and delicious)! Instead of butter and eggs, we use a combination of almond butter, applesauce, and coconut oil in this recipe. The result is a very soft, chewy chocolate chip cookie that’s also wonderfully vegan.
Where are chocolate chip cookies from?
Chocolate chip cookies originate from the United States, specifically Massachusetts! It was invented by two female chefs: Ruth Graves Wakefield and Sue Brides in 1938. We have them to thank for a lot of the happiness in the world :)
How do you store these chocolate chip cookies?
Once the cookies are completely cool, store them in an airtight container. The cookies will stay fresh at room temperature for about 3-5 days. The best part is that these cookies will continue to get softer and chewier over time!
Thick Chocolate Chip Cookies
Ingredients
- 1/4 c almond butter, well-stirred
- 1/4 c applesauce, room temperature
- 1/2 c coconut oil
- 1 tsp vanilla extract
- 1/2 c white sugar
- 2/3 c brown sugar, packed
- 2 c all purpose flour or gluten free flour (I like this brand)
- 1/2 tsp baking soda
- pinch of salt
- 1 c chocolate chips
Instructions
- Grease two muffin pans with vegan butter or coconut oil.
- In a large bowl, mix together the almond butter, applesauce, coconut oil, and vanilla extract.
- Add in both sugars and mix again until incorporated.
- Sift in the flour, baking soda, and salt, and mix it gently until the dough forms. The dough will be thick!
- Fold in the chocolate chips.
- Divide the dough in half, wrap each half in plastic wrap and gently roll each dough into a round log that's about 1" thick. It's ok if the dough isn't perfectly round, but you do want it to be somewhat compact so it holds together.
- Place each log in the fridge and chill for 30 minutes. Meanwhile, preheat oven to 375 F.
- Slice each log into 12 pieces, and place each piece inside the muffin tins.
- Bake for 12-15 minutes, until the sides of the cookies are slightly browned. Keep an eye on them to make sure they don't burn!
- As soon as the cookies come out of the oven, bang the muffin tins on the counter a few times to help the cookies spread in the center.
- Allow cookies to cool before enjoying!
I started salt n sprinkles to show that making good food is both fun and easy to do. My recipes are mostly plant-based, and always delicious. I know you'll find just what you're looking for!