You are here

Member since May 2010

Super Easy Thin & Chewy & Crunchy Chocolate Chip Cookies

What you need: 

1/2 cup vegetable oil
1/2 cup firmly packed brown sugar
1/3 cup granulated white sugar
3 tablespoons water, room temperature
1 teaspoon vanilla
1 cup all purpose flour, sifted
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips

What you do: 

1. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper. (This is important because the cookies will come out all gooey, and stick, otherwise.) In a bowl, mix oil, brown sugar, and white sugar until well blended.
2. Beat in water and vanilla. In another bowl, mix flour, baking soda, and salt. Combine the wet with the dry. Add the chocolate chips.
3. Take a tablespoon and measure out the cookies to drop the cookie dough onto the parchment paper/baking sheet combo. Leave about 2" between each cookie dough drop.
4. Depending on your oven (mine is a little shoddy), it will take 14 to 20 minutes to bake your chewy heaven circles. you can tell when they're ready when the outside of the cookie is brown, but the inside is still pale. If you're making 2 pans at a time, then switch them halfway through the cooking process.
5. When they're done, give them a minute or two to cool on the baking sheet before you transfer them to a cooling rack.
Source of recipe: Modified to make vegan and extra delicious from

Preparation Time: 
10 minutes, Cooking time: 20 minutes
Cooking Time: 
20 minutes
Recipe Category: 


this is a GREAT recipe...use earth balance....yummmmm....:)


these are mostly cooled now; the first one was a nice combination of chewy and crispy just a few minutes out of the oven.

i reduced the oil to 1/3 cup (i used canola) and the brown sugar to 1/3 cup (firmly packed, light brown) because even more typical chocolate chip cookies spread out thin (and can be greasy) in this terrible oven of mine. these came out mostly as pictured/described with my changes, still, so i'm happy i did what i did.

the parchment worked perfectly (and i wouldn't skip it).

also, i used carob-covered peanuts instead of chocolate chips because...i'm weird, and i don't like plain chocolate chips. they worked well (but because they're sweeter than semisweet chips, it was wise of me to reduce the sugar).

will make again. thank you, grrgrrl!


These are the best chocolate chip cookies I have ever had. Yes, the trick is finding the right temperature and baking time for your own oven. I made them in a few small batches and tried out different times and temps.

I also made them a second time and I cut the oil to 1/3 cup. They still came out delicious, less flat and chewy, more traditional cookie like.

I made these for my non-vegan family and they thought the cookies were amazing.

Note: I used spectrum safflower oil instead of vegetable oil.


:o Ookay, the thing I figured out was to reduce the baking time a little. Watch through the oven if you can, if not err on the side of not done because it's mostly sugar and no ingredients that can make you sick, they will be perfectly chewy! Good luck on the next batch!


These were really great although mine were definitely more on the crispy side than on the chewy side. Next time I will take them out sooner kinda was hard to gage.


;)b This was SUPER easy. If you really want a warm and sweet, chocolatey snack (in my case dinner! lol) then try this. Also, IF you have any leftover, put them in an airtight container and they are so yummy the next day and third day. Trust me, these are fabulous. Thank you


just a note! because i haven't figured out a way to change the recipe, you can also use 1/2 cup earthbalance margarine instead of oil. <3<3<3



Log in or register to post comments