Santé’s Chocolate Chip Cookie
- Total Time: 30 minutes (active time)
- Yield: 18-24 cookies depending on their size 1x
Meet your new go-to chocolate chip cookies. Crispy and golden around the edges, soft and chewy in the center, these cookies are worth every bite. They are just the right amount of indulgent, but with a healthy dose of fiber-rich ingredients to round them out. Bonus! They’re completely vegan.
We do recommend chilling the dough in the refrigerator for 24 hours to yield the chewiest, most flavorsome results, but if you are short on time or unable to prep ahead, you can reduce the chill time to 2 hours.
Note: If you have a kitchen scale, definitely use it! A scale is the best way to ensure you get the same results we did. However, do not worry if you don’t have a scale, measuring with cups will yield great results too.
- 2 tbsp ground flaxseed meal (widely available at all grocery stores)
- 5 tbsp water
- 1 1/4 cup (6 oz.) all-purpose flour
- 3/4 cups + 1 tbsp (4 oz.) whole-wheat flour
- 3/4 tsp baking soda
- 1 tsp salt, plus more for sprinkling at the end
- 1 cup (8 oz.) vegan butter, melted. (We use either Miyokos Vegan Butter or Earth Balance butter)
- 2/3 cup (5 oz.) white granulated sugar
- 3/4 cup (5 oz.) brown sugar
- 2 tsp vanilla extract
- 3/4 cup (4 oz.) dark or semi-sweet chocolate chunks
- In a small bowl, combine 2 tbsp flaxseed meal and 5 tbsp water. Stir and let sit for 10 minutes to thicken. This replaces eggs and will be the binding agent holding the cookies together.
- Combine dry ingredients: in a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and salt. Set aside. (Yes, sugar is considered a wet ingredient!)
- Combine wet ingredients: In a large bowl or the bowl of a stand mixer, combine the melted butter, and white and brown sugars. Using a spoon or the paddle attachment of your stand mixer, beat until well-incorporated, thick, and creamy. Add in the flax/water mixture and the vanilla extract, and stir to combine thoroughly.
- Slowly add the dry ingredients to the wet ingredients,1 cup at a time, until just combined. Do not overmix as it will lead to harder cookies. Fold in the chocolate chips until they are evenly distributed. I like to fold in chocolate chips when the flour is still visible and not yet fully combined to prevent overmixing the dough.
- Line a sheet pan with a baking mat or parchment paper. Using a 2 oz. cookie scoop, an ice cream scoop, or large spoon, scoop dough in even-sized balls onto the sheet pan.
- Chill the dough: cover the dough balls with cling wrap, and refrigerate for 24 hours or up to 72 hours. If you absolutely must make the cookies same-day, refrigerate the dough for at least 2 hours. This makes a huge difference and allows the dry ingredients to really absorb the wet and creates a chewier dough with depth.
- When you are ready to bake, preheat the oven to 375F and line 2 baking sheets with parchment paper or a baking mat. (you can use the same baking sheet as you used to chill the dough). Place cookie dough balls onto the baking sheet, leaving at least 2 inches between each cookie so they can spread.
- Bake for 11-14 minutes, until just golden. Err on the side of underbaking as they will continue to cook and harden once out of the oven. Remove from the oven, sprinkle with sea salt and allow to cool and rest at least 5 minutes before you handle them.
Consider freezing some of the dough to save for a later date. I love freezing cookie dough so that I can always have freshly-baked cookies in under 20 minutes, without any of the work. Truly perfect for whenever a craving hits! To freeze, simply place individually-rolled dough balls (after chilling in the fridge!) on a cookie sheet lined with parchment paper, wrap with freezer-safe wrap, and place in the freezer. Once they are frozen (after about 1 hour), you can transfer the dough balls to a freezer bag or container which will take up less freezer real estate. When you are ready, bake the cookies as directed in the recipe. You can bake these from frozen, adding a couple of minutes to the baking time. Alternatively, you can thaw the frozen dough balls in the refrigerator and bake as directed in the recipe. I keep my frozen dough balls in the freezer for up to 3 months.