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Small Batch Vegan New York Times Chocolate Chip Cookies

Vegan version of the famous New York Times Chocolate Chip Cookies
Prep Time10 mins
Cook Time18 mins
Optional Chill Time1 d
Course: Dessert
Cuisine: American
Keyword: Chocolate Chip
Servings: 4


  • 3/4 cup plus 2 tablespoons /114 grams all-purpose flour King Arthur AP
  • 3/8 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 5 tablespoons Country Crock Plant Butter almond oil type from the tub (weigh out 2 ½ oz/70 grams)
  • 1/4 cup sugar 50 grams
  • 1/4 cup coconut sugar 40 grams
  • 1/2 tablespoon flaxseed meal mixed with 1 T. water
  • 3/4 teaspoons vanilla extract Watkins baking vanilla
  • 6 ounces chocolate chips I used a mixture of Ghirardelli Bittersweet and Valrhona disks brought home from Vermont by my sweet now-taking-classes-remotely college kid
  • Handful of untoasted walnuts broken up
  • Sea Salt or pretzel salt


  • Preheat the oven to 350 if you plan on baking right away.
  • Mix together flour, salt and baking soda. Set aside
  • With a spoon, mash together the Country Crock plant butter, cane sugar and coconut sugar until blended.
  • In a small bowl, whisk the flaxseed with 1 tablespoon water to combine. Add the flax and the vanilla and stir until blended, then stir in the flour mixture. Add the chocolate chips and chunks last.
  • Scoop the dough into 4 large mounds, each weighing a little more than 100 grams. This really depends on how generous you were with the chocolate
  • Time to bake! I baked one cookie right away (the one in the photo) and am chilling the rest of the dough. Put the cookie dough mound (or all of them) on a parchment lined baking sheet and press down to around ½ inch thick (like in the picture). Sprinkle with some pretzel salt or sea salt. Bake for 18 to 21 minutes. I think my cookie was done in about 19 minutes. Chilled dough might take a full 21.
  • Also, when you suspect the cookies are close to being ready, pull from the oven and squish the edges inward nudging the cookies into neat circle. a
  • Allow the cookie (or cookies) to cool, then put in the freeze long enough to set the chocolate. Bring back to room temperature before serving.