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107 Comments
Suzanne H.
September 15, 2021
Just wondering about the white sugar... how important is it? Can it be replaced with more brown sugar, or coconut sugar? If it's important to the outcome I will use it, I just always use other options and try not to buy granulated white sugar
taash
June 18, 2019
I made them this weekend: tweaked the recipe (natch) by adding a pinch of vanilla powder and swapped out 1/4 cup of the canola oil for hazelnut oil.
THEY. ARE. AWESOME. No one believes me when I say they're vegan.
THEY. ARE. AWESOME. No one believes me when I say they're vegan.
Vanessa K.
May 18, 2019
I baked these delicious cookies today! I had to make a couple swaps due to what I had available: 1 cup whole wheat flour (ran out of AP flour) and (very dark) muscovado in place of the brown sugar. It worked out fabulously!
Yunji L.
March 17, 2019
I used a scale to measure out all the dry ingredients in this recipe and measuring cups for all the liquid, but when I mixed the flour mixture with the sugar/oil/water, the dough looked much wetter than what's in the video. It was more of a pancake batter consistency. My dough is resting in the fridge right now but I'm worried about what the end result might look like.
Yunji L.
March 20, 2019
I'm happy to report that the cookies were amazing! Everyone who tried it loved it.
Subhash R.
March 16, 2019
I am not a regular cook but the simple recipe emboldened me to try it. I did and was pleasantly surprised that the chocolate chip cookies turned out just as demonstrated by Agatha and Erin even after a couple of mistakes I made. The cookies are crisp on the outside and chewy on the inside. In fact, they taste much better than the ones I bought from a grocery store. What I don't understand is how could experienced cooks in this forum messed it up! Thank you very much Agatha and Erin and Food52 for presenting us with this magical yet simple recipe. Thanks again.
Millie G.
March 15, 2019
Fabulous! I just made a batch of these, following the recipe exactly (which I seldom do), using canola oil. They look great (golden on the edges after 13 minutes in the oven), have a nice texture, and taste like a bona fide chocolate chip cookie.
Sandi Z.
March 14, 2019
I appreciate this recipe! The one I’m also REALLY interested in is Ovenly’s vegan peanut butter cookie recipe! We like to say away from soy and to have the recipe would enable me to tweak it using good substitutes.
Please and thank you!
Please?!!
Please and thank you!
Please?!!
C
March 13, 2019
Just made these and disappointed, very bland taste even after adding vanilla. They never flatten out as shown in the pic. Annoying to waste ingredients on something that doesn't taste good. Would not make again.
Nami M.
March 21, 2019
I actually have the same issue...
I made them twice and still not having them drop like the show...
I made them twice and still not having them drop like the show...
Sharon B.
March 13, 2019
I have lately been wondering about baking with the great plant protein powders that we have now, pea protein, hemp, garbanza. Wondering is anyone has tried these instead of grain flours.
Shannette
March 13, 2019
Folks.... a recipe is just a guide. We do not use canola in my household and so my mind goes straight to suItable substitute. Fortunately, in my little world, peanut allergies do not exist and so I will try with peanut oil. Use an oil that makes sense for your dietary needs and budget.
Denise
March 13, 2019
Delicious and Beautiful job Emma!!!
Love your recipes.. easy to understand, well written and the bonus is... they are delicious!!!! TY
Love your recipes.. easy to understand, well written and the bonus is... they are delicious!!!! TY
SArah
March 13, 2019
Canola oil is a far inferior, bad choice oil. Let's move on from the myth that it's "healthy."
rcb
December 30, 2018
Chocolate chips are vegan?
Kristen M.
January 2, 2019
Yes, many are, but always best to check the ingredients to make sure there are no milk products added.
judy R.
August 11, 2017
as a chef and long-time pastry and cookie maker, I have to say I would make these as written but with one addition - vanilla!!
There is none listed with the ingredients and I don't believe there is any animal product in it, so why was it excluded? Most chefs know that vanilla adds so much to almost any recipe and in fact brings out the flavors of the other ingredients. I would never make these without it!
There is none listed with the ingredients and I don't believe there is any animal product in it, so why was it excluded? Most chefs know that vanilla adds so much to almost any recipe and in fact brings out the flavors of the other ingredients. I would never make these without it!
taash
June 18, 2019
Agreed: chocolate and vanilla love each other, and they're fantastic together. You could swap out a teaspoon of the water for vanilla; since vanilla extract is largely alcohol, I used vanilla powder so as not to mess with the dry-to-liquid ratio at all.
Donna H.
June 13, 2016
I'm not sure why you would use canola oil. Do you know how that's made?? Olive oil or coconut oil is best!
hkrf1017
May 25, 2016
Agree with many that there wasn't anything special about these cookies and they did not flatten. I followed the recipe exactly. I am quite partial to vegan food and have nothing against them in that regard. Sadly I have to report I was disappointed.
EL
January 3, 2016
I had the same reaction as secondbasil and sarla combined. They were just okay and they never flattened which meant that I had to flatten them (something I absolutely hate. In addition, the timing is great if you have time to bake cookies between am and about 4:00 pm or you start them really, really late at night. I felt that they were just as much trouble as normal cccs just a different type of trouble. . .
Ali W.
December 22, 2015
I made these last weekend and they were ok. I was a little disappointed in the color, they turned out a little pale and I din't want to overbake them. Maybe because I used light brown sugar? Also, there was a slight hint of raw flour flavor which I thought would disappear after baking, but it was still there.
Sarla
December 6, 2015
I just made these cookies, I was very excited and I was going to give them as a gift to somebody... the ended up like little scones, they never became flat, I follow the recipe as it is but not the result that I was waiting. They are still eatable like scones.
Farah A.
December 2, 2015
I'm thinking of pre-making a bunch of these for holiday presents - how long do you think we could freeze this cookie dough for?
Kristen M.
January 5, 2016
Farah, I'm sorry I missed this question till now—I'd say you can freeze somewhat indefinitely, though I haven't tested the limits of that. When we had our Cookie Truck driving around NYC last month, City Bakery made 14,000(!) of Amanda Hesser's spiced version of these cookies and froze them before baking. They won't freeze quite as hard as a cookie with butter in it, but that's not an issue unless you're making them in massive amounts and stacking them up.
Monica M.
November 18, 2015
Thank you for sharing the recipe. You had me convinced so I had to try it. It was so easy and very tasty!
Dr.Khalsa
November 17, 2015
Also, if you want to learn more vitamin D go to www.stayingyounger.com and click on health talk radio which will take you to several lectures.. listen to the very first one called: TheScienceOfOptimalHealth by Dr.DonLawsonPhD In Nutrition. He will explain how he was cured of polio with organic highly concentrated food extracts from colorful vegetables, fruits, and whole grains. He was diagnosed with polio at the age of 16 a few months after marrying his childhood sweetheart, who bathed him, fed him and cared for him for 10 years. She couldnt work and tgey lived on welfare until she finally learned about nutrition and eventually healed him. He lost only the use of his left arm. An amazingly knowledgeable and humerus human being.
Dr.Khalsa
November 17, 2015
I understand that this is not a forum for politics so I will try not indulge in anything other than baking. I sincerely love cooking and baking and I truly believe that: We are not what we eat but what we assimilate through our cells and I love sharing information from my research so if you wish to learn more about my credentials my full name is GuruJiwanSingh Khalsa, D.C.B.E.M., SkeletalTherapist, HERBAL&NUTRITIONALCOUNSELOR, KundaliniYogaTeacher / Trainer. Dr.Saram is an associate of mine as he studied also under YogiBhajan, TheMasterOfKundaliniYoga, PhDPsychology. I am on facebook and you may contact me through one of my websites: us.ganoexcel.com/drkhalsa where you can also learn about TheWorldsFirstHealthyCoffee!
Harry
November 11, 2015
Made these the other nigh,t I use soybean oil which is my go to vegetable oil. They turned out Great. We could not tell the difference from the regular toll house recipe. Will keep this recipe in my book!
Cindy
November 11, 2015
All soy in this country is GMO unless it sez Organic soy bean oil. All vegetable, corn, crisco & canola oils are GMO.
Alexis A.
June 13, 2016
which only matters if GMO's bother you, which they don't for everyone, myself included.
Leslie D.
November 10, 2015
I'm sad now that I excitedly read through this whole "story" to get to the bottom and see the recipe calls for canola oil. Why oh why? I've made similar vegan cookies which have come out quite well using coconut oil and aquafaba.
taash
June 18, 2019
Use another oil. I used half canola and half hazelnut, and the cookies are fantastic.
lacey S.
November 10, 2015
I tried these this week and ended up with very powdery dough that would not form into balls. It looked like I needed more liquid than the recipe called for. Where did I go wrong?
Sipa
November 10, 2015
All real dark chocolate is vegan. There is no milk in dark chocolate. Unfortunately after reading the packaging on most supermarket varieties of what is called dark chocolate or semi-sweet chocolate chips they included dairy or our made on machines shared with dairy. To guarantee real dark chocolate buy Valrhona, Callebaut, or any other premium dark chocolate pieces and read the ingredient list.
Marlene T.
November 10, 2015
I have replaced canola oil with sunflower oil and it works just fine. Fyi
Sweetpea78746
November 9, 2015
And thanks Sam & Dr. Khalsa! I had read that baking with some nut oils can result in a bitter taste so I wanted to get some opinions:)
Callie
November 9, 2015
I made these yesterday with the following modifications:
Substituted coconut sugar for white sugar, oil blend (avo, coconut, and organic safflower) for canola, and Cup4Cup gluten free flour for APF. I waited 24 hrs before baking. They came out nice and crunchy on the outside, and soft on the inside. They weren't chewy but I suspect that's because of the gf flour. I think these hold up against traditional cookies and would be great as a base for cookie dough pops and other recipes you wouldn't want raw egg in.
Substituted coconut sugar for white sugar, oil blend (avo, coconut, and organic safflower) for canola, and Cup4Cup gluten free flour for APF. I waited 24 hrs before baking. They came out nice and crunchy on the outside, and soft on the inside. They weren't chewy but I suspect that's because of the gf flour. I think these hold up against traditional cookies and would be great as a base for cookie dough pops and other recipes you wouldn't want raw egg in.
Cindy
November 9, 2015
Sweetpea, I have made my larder very simple. Olive oil and coconut oil, end of story. In the fridge is organic lard for pie crusts. All of my cooking and baking has been done w/these 3 fats and butter, always.
X
November 9, 2015
I'm going to try them with avocado oil, and leave off all the added extra salt. For some of us, that's just as unhealthy as canola oil. I would think sunflower or walnut oil would work well also.
Sweetpea78746
November 9, 2015
Thank you for all the good info about canola oil, hopefully Food52 is giving some attention & consideration to this for future recipes! Additionally, what would be a good nut oil to use in these cookies, any recommendations??
Maria S.
November 9, 2015
I was thinking a combination of peanut oil (because it's neutral) and macadamia nut oil, but I haven't tested it.
Cindy
November 9, 2015
This is not a political forum but I feel strongly about deadly products widely used as safe. There is no such thing as a canola plant.The omega-3 fatty acids of processed GMO canola oil transforms into trans fatty acids (erucic acid) which cause heart disease, lesions & blocked arteries because the body perceives the substance as foreign, therefore deposits the oil in the largest internal organ where it sits because the body can find no use for it. To us cooks, using the right oil and eliminating all hydrogenated/GMO oils will add years to our families health and well being.
Dr.Khalsa
November 9, 2015
Also if you research CanolaOil, you will find that the U.S. and Canada got together and spent millions resarching how to come up with a cheap inexpensive oil. Even the plant that canola oil comes from is genetically modified and has never existed in our food chain naturally. This alone should raise red flags. Again WOULD Love To Learn More FrOM Anyone WITH More research.
Dr.Khalsa
November 9, 2015
We Use IncaucaTurbinadoSugar , from Incauca, Colombia., which is delicious . From our research so far, any sugar imported to the U.S. other than Colombia is allowed to be exported only once a year but SUGAR FrOM Colombia is exported here every month, so it is more fresh. Also from our research the soil in Incauca is amazing due to its close proximity to the RainForest. Taste and even appearance of the dark brown crystals are proof alone. Would love to learn more if anyone has more knowledge on this subject. Florida soil is very Sandy and not anywhere as full of nutrients as COLOMBIA AND btw, We HAVE VISTED FLORIDA SUGAR Cane Fields AND Watched First Hand HOW THEY Burn THE SUGAR CANE Before THEY Process it. Not a pretty picture. Florida crystals claim to not do this and say that they juice the cane and then dehydrate leaving the crystals. We haven't visited their facility but the they do offer tours of their plant which would be interesting. Btw the best thing for a diebetic is to drink fresh squeezed sugar cane juice and If you haven't tried chewing on raw sugar cane after peeling away the outer stalk, you haven't lived!
Joycelyn
November 10, 2015
Having more than one diabetic family members, the last thing I'd ever do is encourage them to drink fresh squeezed sugar cane juice.
What kind of quack "Dr." are you anyway?
What kind of quack "Dr." are you anyway?
tastysweet
November 11, 2015
What are your credentials? Why would a diabetic drink sugar cane juice?
Sharon
November 15, 2015
If you did some research on Dr. Khalsa, you wouldn't be inferring that he is a quack. According to Dr. John McDougall who also knows what he's talking about, it's vegetable oils, meat and dairy that contributes to the cause of diabetes. He just did a webinar last week that can be found on YouTube.
tastysweet
November 16, 2015
What is Dr Khalsa's first name and what are his credentials. Just curious.
Sharon
November 16, 2015
I'm referring to Dr. Soram Khalsa. His website is Dr.Soram.com. He has done significant research on the importance of vitamin D and written a book call "The Vitamin D Revolution." We need more doctors like him to help us stay healthy, as well as help the planet be sustainable for us.
tastysweet
November 17, 2015
Sharon, when I clicked on that site I got a pop up e-happycall.com with Chinese letters. . I couldn't do anything until I clicked ok and then food 52 site came up. What's this all about?
E. V.
April 25, 2019
Don’t knock it till you’ve tried it! Besides chewing on sugar cane as a child was a treat.
Maria S.
November 9, 2015
I made these this weekend because my husband and I recently went vegan. I used light brown sugar, so the color wasn't as dark as in these photos, but they were SO good! The resting definitely brought out more flavors (we baked a few immediately and chilled the rest of the dough for the next day). Being able to eat raw cookie dough is kind of the best thing ever. I'm going to experiment with using a portion of nut oil in these to give them a more "buttery" flavor, but I barely missed the butter, honestly.
Nancy
November 8, 2015
So if you're committed to making these truly vegan, it seems that you will also need to make sure that the brown sugar you use is vegan as well since some brown sugars are made by adding molasses to refined white sugar.
tastysweet
November 8, 2015
I love dark brown sugar. Can I use this inlieu of light brown? Also is the brown sugar vegan? I am not vegan so don't really care about that. But these surely must taste really great.
wrennchie
November 13, 2015
I made these, and next time I'm going to try dark brown sugar, and adding vanilla. I wanted them to be a little deeper in flavor. There's some kind of alchemy that happens with butter and brown sugar, so maybe that's what I'm missing. But dark brown sugar is just more of the molasses, so it should work well.
Vysherwood
November 8, 2015
I'm wondering if I could use melted butter in place of the oil and just omit the eggs? I'm not a fan of using canola oil in anything... and would olive oil be too strong of a flavor?
Kristen M.
January 5, 2016
Vysherwood, I'm sorry this question got lost—it depends on the olive oil, but a lighter one should taste just fine. Grapeseed or other neutral oils are good alternatives to canola, too. And I haven't tried it, but I doubt melted butter could be bad...
Cindy
November 8, 2015
I love this site but you gotta get with the program. Canola oil is a hydrogenated oil (like margarine) and a #1 cause of heart disease and cancer. Why are you still recommending this killer in recipes?
William R.
November 8, 2015
Canola oil is typically not hydrogenated, and has the proper balance of Omega 3 and Omega 6 fatty acids. You may be thinking of palm kernel oil, the farming of which is causing the loss of important rain forests.
Sweetpea78746
November 8, 2015
I don't like to use canola oil and coconut oil may lend a coconut flavor, grapeseed oil is so heavy, what other "neutral based oil" can you recommend? Or how about avocado oil?
Kim V.
November 8, 2015
Why do you have cookie dough in your purse? Just wondering....
Kristen M.
January 5, 2016
To bake off at the office after mixing at home the night before (the glamorous life of a food editor).
Laura W.
November 5, 2015
No vanilla? I'm just checking, because I've never seen a chocolate chip cookie recipe without it before. Actually I'm sitting here debating rather I should add some.
Brittany
November 4, 2015
I think you forgot to mention that you will need VEGAN chocolate chips for this recipe to actually be vegan.
Kristen M.
November 4, 2015
Good point—I will clarify on the recipe page. Luckily, every package of 60%+ dark chips I've seen (which is what's recommended) has been vegan.
Maggie
November 8, 2015
Almost any semisweet chocolate chip, in a package or in bulk stores, is vegan. I've been baking vegan for 17 years.
witloof
November 4, 2015
I have been making an oil based pie crust (Amanda's mom's peach tart; original crust recipe is from an old Fannie Farmer) for years now, and it's really delicious. I bet these cookies are great!
Susan
November 4, 2015
Looks fantastic. Have you tried with a gluten free flour?
Sandra M.
November 8, 2015
Ditto let me know...I was thinking of trying with half GF flour blend (I use Authentic Foods or Bobs Red Mill) and half almond flour plus perhaps a touch of zanthan...but if anyone gets to this recipe GF first please let us know!!!
clotilde
November 4, 2015
Can you clarify what you mean by vegan sugar? My understanding is that all sugars are vegan. Do you mean raw/unrefined?
witloof
November 4, 2015
Hi Clotilde! In the US, sugar is refined and bleached by processing it through charred beef bones. Sugar that has not gone through that process is labeled vegan.
https://www.downtoearth.org/blogs/2010-02/sugar-bleached-white-cow-bones-you-betcha
https://www.downtoearth.org/blogs/2010-02/sugar-bleached-white-cow-bones-you-betcha
clotilde
November 4, 2015
Wow, I had no idea this was a thing! Thanks for the explanation. I wonder if the same process is used here in France.
Joycelyn
November 8, 2015
NOT ALL US SUGAR is refined and bleached by processing through bone char. NO beet sugar is processed through bone char. Also, major US sugar companies such as C&H, Domino, Florida Crystals etc. offer vegan customers a choice of raw & organic sugars, so please stop making it sound like all US sugar is not suitable for vegans.
Dawn C.
November 4, 2015
Do you think I could replace the oil and if so any ideas? I'm trying to remove all oils from our diet. Thanks
Kristen M.
November 4, 2015
They definitely wouldn't be the same without the oil—I wouldn't recommend trying to take it out.
Susan L.
November 4, 2015
Did you happen to try coconut oil in place of the canola? I would love to make these but not with canola oil.
Kristen M.
November 4, 2015
I didn't, but I'm sure it would work. I did use grapeseed a lot, and any neutral oil will do.
Ashley
November 4, 2015
Any substitutes for the coconut and almond?
Kristen M.
November 4, 2015
No coconut or almond! You might be thinking of the list of ingredients above in other vegan recipes. This is the actual recipe: https://food52.com/recipes/39132-ovenly-s-secretly-vegan-salted-chocolate-chip-cookies
Sarah J.
November 4, 2015
Will I ever use butter and eggs in chocolate chip cookies again?! I am just not sure.
mrslarkin
November 4, 2015
Hmmmm....I'm intrigued. Are they chewy or crispy?
Kristen M.
November 4, 2015
Depends a little on which sugars you use, but mostly chewy. The ones pictures had a fab crisp edge from the dark vegan sugar.
witloof
November 4, 2015
Hi, Mrs. Larkin! Yes, in the US sugar is processed through charred cow bones to refine it and bleach it white. Sugar that has been refined and bleached by alternate processes is labeled vegan.
https://www.downtoearth.org/blogs/2010-02/sugar-bleached-white-cow-bones-you-betcha
https://www.downtoearth.org/blogs/2010-02/sugar-bleached-white-cow-bones-you-betcha
mrslarkin
November 4, 2015
Hi witloof, how are you??
Oh for goodness sake. Is that process really necessary? I'll read the link later. Running out the door now. Thanks again!
Oh for goodness sake. Is that process really necessary? I'll read the link later. Running out the door now. Thanks again!
jbban
November 4, 2015
I mixed up this dough a couple of days ago and haven't had time to bake them yet! I might not get around to it, because I discovered that having cookie dough in the fridge (sans eggs) makes a pretty alright after-work treat.
See what other Food52 readers are saying.