Soft Chocolate Chip Cookies (Plus the Best 3 Substitutes)

Fresh and Delicious Soft Chocolate Chip Cookies. Those are some magic words right there! There is nothing better than a soft cookie fresh out of the oven, especially when you compare them to the rocks they sell at the grocery store.

I love my chocolate chip cookies with a slightly crispy outside edge and them to get softer as you get to the center, so you can eat around the circle, ending on that delicious last oooey gooey bite! After quite a few batches we landed on perfection! Give it a try and share it with your family and friends, it makes quite a chunk of cookies and they are clean!

Measuring Cups: Wet vs Dry

When you use dry measuring cups for dry ingredients you can more easily level off the measuring spoons/cups and have exact measurements. Wet measuring cups are built with a slight slope to avoid spilling of liquid ingredients to help you get precise measurements. Precision is key when it comes to baking to get the right reaction between ingredients, so that you get the best cookie possible!

Cookie Substitute for Eggs!

Applesauce:

Conversion:

1/4 Cup of Apple Sauce per 1 Egg

Notes:

You can flavor your apple sauce or used preflavored apple sauces to change the flavors slightly. We have used cinnamon apple sauce with great success. It added a slightly different layer of flavor.

Banana:

Conversion:

1/2 Mashed Ripened Banana per 1 Egg

Notes:

I have found that placing the banana in the microwave for 30 seconds helps them ripen. Or you can freeze your extremely ripened bananas and have them ready for the cookie batch by thawing them. I think this is my favorite substitute. It added a very nice texture and moistness to the cookies!

Oil & Water:

Conversion:

2 Tablespoons Water + 1 Tablespoon Oil per 1 Egg

Notes:

This is the method we used when we wanted cookies, didn’t have eggs or a substitute and had to figure it out. They weren’t as flavorful, but they held their texture well though. Not the top of my list, but a worthy substitute.

Cookie Substitute for Butter!

Canola Oil:

Conversion:

3/4 Cups per 1 Cup Butter

Apple Sauce:

Conversion:

1 Cup Apple Sauce per 1 Cup Butter

Notes:

This will make your cookies more “cakey” which I don’t personally think is a bad thing.

Vegetable Shortening:

Conversion:

1 Cup Shortening to 1 Cup Butter

Notes:

This was a test because my homemade butter can sometimes leave a yellow tint inside and I wasn’t quite ready to remove as much turmeric as I ended up doing at the time. This didn’t affect the color as much which was helpful to what I was aiming for.

Vegan Butter!

Conversion:

1 Cup Vegan Butter to 1 Cup Butter

Notes:

Check out an easy and cost efficient Vegan Butter Recipe!

Alternatives to Chocolate Chips!

Peanut Butter Chips

White Chocolate Chips

Pecans, Walnuts, Peanuts and Almonds

Can You Freeze Chocolate Chip Cookies?

You can freeze these chocolate chip cookies.

I will suggest allowing them to rest an hour before reheating to avoid “moist spots”

Possible Problems when Baking Cookies.

My cookies are flat and spreading!

You might need to refrigerate your cookies for 30 minutes prior to baking to allow the butter to stiffen up. This was a problem we faced our first few test runs, and it was very simple to fix. Now we refrigerate all of our cookie doughs prior to baking.

You might want to check your baking soda by mixing 1 teaspoon with a splash of vinegar to see if it fizzes.

Another reason could be a lack of flour, the cookies might be too wet and simply just need a little more flour.

Print
5 from 1 vote

Soft Chocolate Chip Cookies

These are some delicious cookies and completely replaced our need for store bought! Easy and Tasty! Super Soft too!
Prep Time10 mins
Active Time12 mins
Total Time22 mins
Course: Dessert
Cuisine: American
Keyword: cc cookies, chocolate chip, chocolate chip cookies, dairy free cookies
Yield: 24
Calories: 0.114kcal
Cost: $5

Equipment

  • Stand Mixer

Materials

  • 3 Cups Unbleached Flour
  • 1 Cup Vegan Chocolate Chips
  • 1 Cup Vegan Butter
  • 2 Whole Eggs
  • 1 Cup White Sugar
  • 1/2 Cup Brown Sugar
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Salt

Instructions

  • Preheat oven to 350 degrees.
  • Add white sugar and brown sugar to a mixing bowl.
  • Heat the butter until softened.
  • Add the softened butter to your mixing bowl.
  • With an electric beater, mix the ingredients together until fluffy.
  • Add your eggs, vanilla extract, salt and baking soda and mix well.
  • Mix in the flour until it forms a cookie dough.
  • Fold in your chocolate chips
  • Use an ice-cream scoop or large spoon to place cookie balls on a sheet pan.
  • Bake for 12-15 minutes and allow to rest for 5-10.

Notes

If your dough seems runny, place it in your fridge for 10 minutes prior to placing on your baking sheet.
 
Hand Folding the Chocolate Chips into the dough helps eliminate flying chocolate chips.

Check me out on Instagram!

Soft Chocolate Chip Cookies (Plus the Best 3 Substitutes) – Keep It Real Recipes

Fresh and Delicious Soft Chocolate Chip Cookies. Those are some magic words right there! There is nothing better than a soft cookie fresh out of the oven,

Type: dessert

Cuisine: american

Keywords: chocolate chip cookies, vegan cookies, vegan chocolate chip cookies

Recipe Yield: 24

Calories: 11.4

Preparation Time: PT10M

Cooking Time: PT12M

Total Time: PT22M

Recipe Ingredients:

  • 3 Cups Unbleached Flour
  • 1 Cup Vegan Chocolate Chips
  • 1 Cup Vegan Butter
  • 2 Whole Eggs
  • 1 Cup White Sugar
  • 1/2 Cup Brown Sugar
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Salt
Editor's Rating:
4.7


1 thought on “Soft Chocolate Chip Cookies (Plus the Best 3 Substitutes)”

  • These are the best chocolate chip cookies. I’ve made them several times now – they are my new go-to recipe!

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