Made with just one bowl and a handful of ingredients. Small Batch Chocolate Chunk Cookies are the perfect weeknight treat, and they’re vegan!
Do you ever crave cookies but not enough for a full batch? This is the recipe you need. It comes together in one bowl and makes 4 giant chocolate chunk cookies (or you can make 8 slightly smaller ones). Even better, one bowl, 8 ingredients, and no chill time makes these the best weeknight baking treat.
The joy that Chocolate Chunk Cookies bring is unparalleled. Just the aroma that fills the house when baking is enough to put use into a cookie-filled bliss. Then you get to bite into a fresh-from-the-oven cookie and all your worries subside. Whether it brings back waves of childhood memories or not, everyone loves a chocolate chunk cookie.
This recipe is easy to cut in half if you want to make it even smaller, but we do recommend that you use the weighted (gram) measurements if you’re doing so. This way you have the most accurate recipe possible.
We love whipping these up when we have guests over or are just craving a chocolate-y treat. The dough also freezes super well, so you can make half the batch, then stickt he rest of the cookie dough (pre-scooped) int he freezer until you’re ready for more cookies. Even better, you can bake straight from frozen, just add on an extra 30 seconds to a minute.
Why you’ll love this recipe:
- One bowl and only 8 ingredients.
- Makes just 4 giant cookies!
- Perfectly soft and chewy.
- Requires no chilling time.
Top tips for making Vegan Small Batch Chocolate Chunk Cookies:
- Use a scale for minimal clean up. The reason we love reaching for this recipe is two reasons; sometimes we don’t need a full batch of cookies and clean up is a breeze, especially when you use a kitchen scale. Using weighted measurements (as we have provided and recommend) means you can add flour, and other ingredients, straight to the bowl without having to dirty a measuring cup!
- Use a rubber spatula. We find we get the best results, especially for mixing the melted butter and sugar together, when using a rubber baking spatula. It creates the perfect surface for blending the ingredients just as we need them.
- Mix the butter and sugar until shiny and smooth. It can be hard to tell when you have mixed enough when using melted butter in a cookie recipe. We like to look for at the texture, viscosity, and surface. You’re looking for a smooth mixture that is slightly thickened with a shiny appearance.
- Don’t over mix the dough. When adding the dry ingredients just mix until it’s combined and no dry patches remain. Over mixing at this stage with create a chewy, tough, and generally unpleasant cookie texture.
- Careful when doubling or tripling the recipe. This recipe is specifically designed for small batch baking and can easily be botched when trying to double or triple the recipe. If you want a recipe that yields a bigger batch we recommend trying out Best Ever Chocolate Chunk Cookie recipe.
- Allow to cool mostly. Because these make fairly big cookies, it’s best to allow them to cool just enough so that you can handle them without breaking them. But don’t forget to still enjoy them somewhat warm because what’s better than a freshly baked warm chocolate chunk cookie?
- All-Purpose Flour – We use the Becel Plant Based Sticks for almost all of our recipes. But we have also had success with Earth Balance.
- Kosher Salt – We like to use kosher salt in all our baking as it’s not overly salt-y and has a good texture to topping cookies.
- Vegan Butter – We use the Becel Plant Based Sticks for almost all of our recipes. But we have also had success with Earth Balance.
- Brown & Granulated Sugar – If it’s of concern for you, not all white granulated sugar is vegan-friendly as some is processed with animal bones. Most available in Canada are vegan, but it may be different in other countries.
- Flax Egg – This is what we use to substitute eggs in this recipe. It’s a mixture of ground flaxseeds and lukewarm water. When you let it rest for 5-10 minutes it will form a gelatinous mixture that is great in place of eggs in baked goods.
- Chocolate Chunks – We’re not chocolate chip people. Instead we use our favourite chocolate bar, chop it up, and add it to our cookies for a ooey-gooey experience.
How do I make my cookies the same size and round?
The key to perfectly sized and round cookies is two tools: a cookie scoop and a round cookie cutter. Use a cookie scoop to get similar sized cookies and so that they bake evenly. For round cookies, we like to use Cloudy Kitchen’s cookie scoot technique. Use a round cookie cutter, slightly bigger than the cookie itself, and as soon as they’re out of the oven use the cookie cutter around the cookie to scoot it into a round shape.
Can you freeze cookies?
Yes! You can freeze them at multiple points in the recipe. Freeze the dough in a log, in pre-portioned cookie dough balls, or after baking them. If you’re freezing after baking, allow them to cool completely, place in an air-tight container, and freeze. When ready to eat, remove from the freezer and preheat the oven to 250F. Once preheated, place cookies on a lined baking sheet and bake until just reheated – about 5 minutes.
Other vegan cookie recipes you’ll love:
- Vegan Chocolate Hazelnut Cookies
- Vegan Oatmeal Chocolate Chunk Cookies
- Vegan Spelt Chocolate Chunk Cookies
- Vegan Double Chocolate Cookies
- Vegan S’mores Cookies
How to make Vegan Small Batch Chocolate Chunk Cookies:
Vegan Small Batch Chocolate Chunk Cookies
- 1 flax egg, (1 tbsp ground flaxseed + 3 tbsp lukewarm water)
- 113 g (½ cup) butter, melted
- 150 g (¾ cup) brown sugar
- 50 g (¼ cup) granulated sugar
- 1 tsp vanilla
- 180 g (1½ cups) all-purpose flour
- 1/2 tsp baking soda
- salt, to taste
- 50 g dark chocolate, chopped
Before your start: Make the flax egg by combing ground flaxseed with lukewarm water and set aside to thicken.
- Preheat oven to 350°F and line a baking sheet with a silicone baking mat or parchment paper. Set aside.
- Melt vegan butter in the microwave in a medium-sized bowl. Add the brown sugar and granulated sugar and using rubber spatula mix until smooth – about 5 minutes. Mix in vanilla extract and flax egg until incorporated.
- Mix the all-purpose flour, baking soda, and salt into the butter/sugar mixture until a dough forms.
- Fold in the chopped chocolate.
- Divide the dough into four and roll into balls. Place on the prepared baking sheet with 2-inches between each.
- Bake for 11-12 minutes or until golden brown.
- fresh from the oven sprinkle each cookie with a little kosher salt. Let cool on the baking pan for 5-10 minutes before transferring to a cooling rack to cool completely.