The best chocolate chip carob cookies EVER. NY Times.

You know those cookies…. the ones you grew up eating. Nestle tollhouse, hot-from-the-oven, ooey, gooey circles of perfection? Yeah… the NY Time nailed it in this kicked up VEGAN version. I morphed it so that my chocolate-allergic (I know, smh) husband could eat using carob chips. But how has this recipe eluded me? I feel like I’m a chocolate chip cookie connoisseur. I mean really, who doesn’t love this all-American staple? Well these cookies, needless to say are heaven. I made them huge! Perfect to be used in ice cream (vegan, of course) sandwich. Warmed up with a matcha latte or coffee. Or frozen…. yep! The original genius recipe can be found here. Okay, let’s get started!


225 grams or 1 3/4 cup of all purpose flour (I highly recommend organic)
1 tsp of salt
1/2 tsp baking soda
140 grams or 5 ounces of vegan butter (I used Earth Balance sticks) room temp.
125 grams or 1/2 cup organic sugar
125 grams or 1/2 cup of brown sugar (coconut sugar doesn’t add as much to the flavor as brown does)
1 flax egg (1 tbl flax meal mixed with 2 tbl water -stirred and allow to thicken for 3 minutes or so)
2 tsp of vanilla extract
12 ounces of vegan chocolate chips or carob chips
Maldon flaked salt (I used smoked salt) but this is optional


Preheat your oven to 350 degrees and line your baking sheet with a baking mat or parchment.

In a medium bowl, mix the flour, salt and baking soda. Set aside. Into your stand mixer, cream the room temp butter with both sugars for about 3 minutes. While that’s working, make your flax egg. Then add it to the sugar/butter mixture. Add vanilla. Then add your flour mixture. Blend until JUST combined. Avoid over-mixing. Then add whatever chips (chocolate or carob) to the mixture and blend by hand. I used a large scoop and scoop out each ball of dough, add to your prepared pan. Then I add a pinch of Maldon salt to the top of each one. I gently push the cookies down a bit. Then bake for 15-16 minutes. I prefer a bit underdone but you do you. If making smaller cookies, adjust the time to 8-10 minutes or so.

When the cookies are done baking, remove the sheet pan and allow to cool and firm up for about 4-5 minutes.

Crunchy exterior, chewy interior.

Hope you enjoy! ~ox

— Knead to Cook

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