Giant Chocolate Chip Cookie Recipe – crispy edges and chewy centers surrounded by puddles of gooey dark chocolate and finished with a sprinkled of flaked sea salt. This recipe is made vegan with a gluten free option!
I mean, is there anything better!?
what chocolate is used in this giant chocolate chip cookie recipe?
These cookies were made using the new flavors of Endangered Species Chocolate–peanut butter caramel and puffed rice crunch. Endangered Species Chocolate–a premium, non-GMO, fairtrade chocolate company. Endangered Species Chocolate has given back $1.7 million to support conservation efforts for endangered species.
I made these cookies as vegan as I could but the peanut butter caramel chocolate bars do contain some milk fat so be sure to check your chocolate ingredients if you are looking for a strict vegan recipe.
can’t get enough healthy dessert recipes?
I hear ya! check out the most popular healthy recipes on the blog! Here are few of my favorites:
Paleo Chocolate Banana Bundt Cake
Here is the complete list of healthy dessert recipes on this site – enjoy!
If you are still reading this far, you definitely deserve a cookie or two and if you make this recipe or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram and check me out on Facebook and Pinterest!
Also, don’t forget to leave me a comment after the recipe card at the bottom. I really love chatting with all of you, hearing about how your recipe turned out and answering any questions you have.
Happy Baking!
Giant Vegan Chocolate Chunk Cookies
Ingredients
- 1 tbsp ground flax meal
- 3 tbsp filtered water
- 1/2 cup vegan butter room temperature
- 1/2 cup brown sugar packed
- 1/3 cup granulated cane sugar
- 1 tsp vanilla extract
- 1 1/2 cup all purpose flour or gluten free all purpose flour spooned and leveled
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 4 packages (6oz) ESC Chocolate chopped or vegan chocolate
- flaked sea salt
Instructions
- Be sure your oven rack is centered in the oven, preheat to 350 F and prepare two baking sheets with pachmnet paper.
- In a bowl, stir together the flax meal and water and then set it aside to gel, about five minutes. In a large mixing bowl, beat the butter using a handheld mixer until light and fluffy and then add in the brown sugar and granulated sugar and continue beating until smooth and creamy, about 1 minute. Add in the flax mixture and vanilla and stir until well incorporated. Set aside.
- In another mixing bowl, stir together the flour, baking soda and baking powder and then add half of it to the butter mixture and mix until combined. Add the remaining dry ingredients and mix until a dough forms and no dry spots remain, about 30 seconds. Add in the chopped chocolate bar pieces and mix until combined and evenly distributed.
- Separate the dough into 10 evenly 3-inch balls. Place the balls on the baking sheet about 2-3 inches apart. I put 5 on each baking sheet. Bake the cookies for 8 minutes and then remove them from the oven and raise your center rack a few inches. Tap the cookie sheets against the counter a couple of times and then return them to the oven. Bake for 2 minutes, remove and tap the baking sheets on the counter again to de-flate the cookies and spread the chocolate. Continue baking for additional 3-4 minutes or until the edges start to brown. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a cooling rack to continue cooling. Sprinkle with flaked sea salt before serving.
Notes
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Your recipes are so wonderful. I love them all.
Thank you for sharing.
Love Greetings from Austria.Edith
Aww thank you so much! You are too kind! I hope you enjoy them!
Can you just substitute any chocolate if you don’t have the specific kind you have? Thanks!
Hi!
Yes, absolutely. Chop up your favorite chocolate or substitute chocolate chips!
Hi there, these cookies look absolutely mouthwatering. Just wondering if I may substitute the flour with almond flour, oat flour or even buckwheat flour? Many thanks and, Happy New Year 😊
I’ve never tried with those flours before for this recipe. I have a feeling that oat flour might work or a brown rice flour. The texture will probably come out differently. Let me know how it goes! Happy New Year!
I just made these and they turned out so yummy! Can’t even tell they’re vegan but looks like the step with adding in the flax seed was skipped or did I miss it? I added it in after mixing the butter and sugars. Anyway, thanks for the recipe! Will definitely be making these again.
I’m soo happy to hear that you loved them! Thank you for pointing out my mistake. I’ll update the recipe now. Flax mix goes in after the butter, sugars and vanilla.
Hello, I really want to try your recipe! can I use the soy free earth balance butter? and can I also use regular white sugar? Thank you!
Hi!
Yes, that’s the brand I use as well. Yes, cane sugar is white sugar. I’ll edit the recipe and clarify that. YAY you are going to love them. I can’t wait to hear what you think. I’m also teaching a live interactive class on how to make this recipe on Tuesday night. Sign ups are here: https://www.chibo.io/events/perfect-vegan-chocolate-chip-cookies-with-ciarra-of-peanut-butter-chocolate
Hey!
This recipe looks so easy and I cant wait to try it out. Just wanted to ask a substitute for cane sugar. 🙂
Hi!
Thank you, it is so easy and delicious. I haven’t tried is with substitutions yet but if you are looking to just reduce the sugar content, I think substituting for Truvia might work. Also, coconut sugar will work but keep in mind that the cookies may not spread the way mine did. Let me know how it goes. 🙂
Hi, the cookies look so perfect, I really like texture. I would like to know, do you have this version on not vegan? Ex: how many eggs for substitution of water ? Thank you so much for sharing, I’ve looking for this texture in cookies.
Hi,
I haven’t tried them my self with eggs but I think that should just fine:)
Hello! I just wanted to ask you that i wanna make eggless cookies in another flavours as well..So can I skip chocolate here and make other flavours like mix nuts, lemon & blueberry,etc
CAN’T WAIT TO TRY YOUR RECIPES ❤
Hi Natasha!
Lemon and blueberry cookies sound amazing. I bet they would taste good in this vegan sugar cookie recipe https://peanutbutterpluschocolate.com/vegan-birthday-cake-cookies/
Let me know how it goes <3
Oh my yum! Made these yesterday and they are probably the most satisfying GF chocolate chip cookie recipe I’ve tried to date! Few tweaks: didn’t have brown sugar on hand so made my own with 1/2 sugar and 1/2 tablespoon maple syrup. Bobs all purpose GF flour, added xantham gum, regular chocolate chips, and I just baked them for 13 minutes without the steps you described. Soooo delicious! Thank you!
Hi Mary!
Thank you so much for taking the time to tell me how your cookies turned out. I’m so happy that you enjoyed them so much! <3
These were delicious! I think these were the best chocolate chunk cookie recipe I’ve made…and that’s including my non-vegan days! I used King Arthur’s GF Flour (pretty much the same as Bob’s Red Mill 1:1 Baking Flour, it includes xantham gum). Only small change I made was adding 1/4 cup of cane sugar instead of 1/3, perhaps to make myself feel (slightly!) better about making cookies for the 3rd time this week…what can I say, it’s quarantine! It made 9 jumbo cookies, and baked them for just a few minutes longer than the recipe. Thank you for such a delicious and easy recipe!
YAY! This makes me so happy to hear! This is my all time favorite cookie recipe and no one ever knows they are vegan. Thanks for stopping by 🙂