Classic Chocolate Chip Cookies


Let’s bake from the very beginning, the very best place to bake. The first question is what does everyone want in a chocolate chip cookie? Butteriness, a touch of brown sugar, crispness but also chewiness, vanilla, and what do you call those things? Oh yeah, chocolate chips. In this recipe, coconut oil creates buttery depth, a little cornstarch makes the cookies crisp on the bottom and chewy inside, and the rest—brown sugar, vanilla, chocolate chips—is already vegan so we’re good to go! One crucial rule for all drop cookies is not to overbake them. The tops should still be soft and the bottoms should be just this side of golden brown when you take them out of the oven. Then make sure you get them off the baking sheet within 2 minutes or so, because they do continue to bake on the hot pan even once they’re out of the oven.


  • ½ cup (120 ml) refined coconut oil, at room temperature
  • cup (75 g) packed light brown sugar
  • cup (65 g) granulated sugar
  • ¼ cup (60 ml) unsweetened nondairy milk
  • 1 tablespoon cornstarch
  • 2 teaspoons pure vanilla extract
  • 1⅓ cups (145 g) all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup (85 g) semisweet chocolate chips


  1. Preheat the oven to 350°F (175°C). Lightly grease two large baking sheets.
  2. In a large mixing bowl, use a fork to beat together the coconut oil and both sugars until well combined and somewhat resembling applesauce, about 2 minutes. Add the milk and cornstarch and beat again, for another minute or so. Mix in the vanilla.
  3. Add about half the flour, the salt, and baking soda and mix well. Add the remainder of the flour along with the chocolate chips and mix well until it looks like, well, cookie dough.
  4. Scoop about 2 tablespoons of the dough onto the prepared cookie sheets in rounded spoonfuls about 2 inches (5 cm) apart. Flatten them gently with your hands. Bake for 10 to 12 minutes, until the bottoms of the cookies are golden brown.
  5. Let cool on the sheets for 3 minutes or so, then transfer to cooling racks to cool the rest of the way.