The BEST melt-in-your-mouth chocolate chip cookies! Super easy, one bowl, ready in 20 minutes, and less than ten ingredients.
I have been perfecting this recipe for months, on and off! Cookies are more nuanced to bake than you might expect. Some batches needed to be thicker, spreading across the pan. Others were too cakey …do not use baking powder; baking SODA is essential to success!
The result is soft, slightly chewy cookies loaded with chocolate but not sickly sweet. The little smidge of coffee doesn’t impart any flavor but enhances the intensity of the dark chocolate. I love to add a generous sprinkle of sea salt flakes at the end, but they are also great if you prefer that classic cookie taste.
Ingredients You’ll Need
These chewy, golden vegan cookies come together in one bowl with under 10 pantry-staple ingredients. Scroll down to the recipe card for full measurements and baking details.
- Brown sugar
- Salt
- Vegan margarine
- Vegetable oil
- Vanilla extract
- Instant coffee
- All-purpose flour
- Baking soda
- Vegan dark chocolate (chopped)
- Sea salt flakes
Instructions
Follow along with this step-by-step guide to make your One Bowl Vegan Chocolate Chip Cookies. You’ll find all the exact times, temperatures, and measurements in the recipe card below.
Step one: Cream together margarine, brown sugar, and salt until fluffy.
Step two: Add oil, vanilla, and dissolved coffee. Mix until just combined.
Step three: Sift in flour and baking soda, stir to form a dough. Fold in chopped chocolate.
Step four: Roll dough into balls and place on a greased baking sheet.
Step five: Bake until golden. Sprinkle with sea salt if using, then cool before transferring to a wire rack.
One Bowl Vegan Chocolate Chip Cookies
Equipment
- Electric mixer
Ingredients
- ¾ cup brown sugar packed (approx. 150 g)
- ½ tsp salt
- ⅓ cup vegan margarine softened (approx. 75 g)
- 2 tbsp vegetable oil neutral-flavored
- 1 tsp vanilla extract
- ½ tbsp instant coffee dissolved in 1 tsp hot water
- 1 cup all purpose flour unbleached (approx. 120 g)
- 1 tsp baking soda
- 1 ¼ cups vegan dark chocolate chopped (approx. 200 g)
- sea salt flakes to sprinkle (pinch ≈ ⅛ tsp; approx. 0.5 g)
Instructions
- Preheat the oven to 350 °F (180 °C). Line two baking sheets with parchment or lightly grease them.
- Dissolve the instant coffee in 1 tsp hot water in a small bowl; set aside.
- Cream the margarine, brown sugar, and salt in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes.
- Add the vegetable oil, vanilla, and coffee mixture; beat on low until just combined.
- Sift in the flour and baking soda; stir by hand until no streaks remain.
- Fold in the chopped chocolate.
- Portion dough using a 1-oz scoop (or 2 Tbsp), spacing balls 2 inches apart on the sheets.
- Bake for 10 minutes, until edges are set and centers are soft.
- Cool on the sheets for 10 minutes, then transfer to a wire rack. Optional: sprinkle with sea salt immediately.
Tee says
If you are looking for a simple, tasty and full proof cookie recipe this recipe will not let you down!
When I first baked these cookies, I did not expect them to be one of the easiest, most delicious, mouth watering and flavoursome cookies I’ve ever made and eaten!
I’ve since made these cookies at least a dozen times and this is quite possibly the most consistent recipe that I’ve used. Each cookie is just as good as the preceding batch so you don’t ever have to worry about those baking fail moments.
The only thing you’ll hate is when there are none left in the jar!
Enjoy!
Tee says
If you are looking for a simple, tasty and full proof cookie recipe this recipe will not let you down!
When I first baked these cookies, I did not expect them to be one of the easiest, most delicious, mouth watering and flavoursome cookies I’ve ever made and eaten!
I’ve since made these cookies at least a dozen times and this is quite possibly the most consistent recipe that I’ve used. Each cookie is just as good as the preceding batch so you don’t ever have to worry about those baking fail moments.
The only thing you’ll hate is when there are none left in the jar!
Lynne says
Had fun making this one.
Umair says
So delightful, thanks Liz.
Umair says
Truly delightful.
Sarah says
Tasty and easy to make, big thumbs up!
Hong Nguyen says
I’ll be making this one for sure