The perfect vegan deep dish chocolate chip cookie! This would be perfect topped with a scoop of vanilla ice cream and served warm.
I’ve been tinkering with my vegan deep dish chocolate chip cookie recipe for some time now, giving it a few tries before deciding that it was never going to work (dramatic much?) and letting it take a backseat to my other recipe testing for a while (although these stuffed beauties are some of my favorite cookies at the moment).
Achieving a pretty near perfect vegan deep dish chocolate chip cookie is just about as close as I’ve gotten to getting my cookie recipe just right, so I have hope!
I did add a bit more liquid to this version and didn’t let it chill, since it’s filling up a whole skillet rather than being scooped into individual cookies.
I would not recommend replacing the olive oil with coconut oil, as I didn’t test it with coconut oil and am not sure how it would work out, so stick to the recipe on this one!
If you’re looking for the perfect vegan deep-dish chocolate chip cookie to serve to a crowd or serve with a scoop of vanilla ice cream on top, this is it!
Since I sometimes don’t feel like going through the process of scooping out cookies and baking them each on a tray, a vegan deep-dish chocolate chip cookie is a perfect lazy shortcut to getting there.
How to make a deep dish cookie
I actually feel a little strange sharing this deep dish cookie recipe because it’s so incredibly simple.
Literally, all you have to do is mix together the ingredients in a bowl and pop the cookie dough into a pan.
My one major piece of advice is to mix the dry ingredients and wet ingredients together separately, and then combine the two.
Keeping the wet and dry ingredients separate prevents the baking soda and baking powder from reacting with the wet ingredients too soon, which in turn ensures that your deep dish chocolate chip cookie fluffs up nicely in the oven.
Oh! And I would recommend underbaking this cookie since overbaking could dry it out very quickly.
Also, don’t skimp on the chocolate chips, they are one of the keys to the perfect gooey factor of the cookie!
Between the perfectly gooey center and those crunchy, crinkly edges, this is the perfect vegan chocolate chip cookie of my dreams.
How to store skillet cookie
Nobody likes stale cookies! If for some insane reason, you don’t eat this cookie in one sitting, there’s a right and wrong way to store it. Properly storing your cookie can preserve the quality of cookie for extended days of tastiness.
It’s recommended that you store your skillet cookie covered at room temperature. For maximum freshness, enjoy your cookie within 5-7 days of cooking it. Or you could just be an overachiever like me and eat it all at once. Totally your call.
How to reheat skillet cookie
Sometimes cookies just taste better heated up! If you’re someone who loves a warm, gooey cookie, then this section is for you!
You can reheat your skillet cookie by sticking in the oven at 350 degrees for about 15-20 minutes. If you don’t want to reheat the whole thing, you can slice it into individual pieces and microwave it for a short time, like 10-15 seconds.
Why are my chocolate chip cookies flat?
Usually, if your chocolate chip cookies turn out flat, it’s because your fat (in this case olive oil) is too warm or off.
Another reason your chocolate chip cookies could be flat is because of too little flour. Make sure you’re following the recipe closely and using the exact right amount of flour!
Can you freeze deep dish cookies?
Yes! After fully baking the cookie, store it sealed tightly in a zip-top bag and reheat it according to the directions above. I would advise freezing a deep dish cookie up to 2-3 months, but no more than that or they will become crumbly.
Previous vegan cookie recipes on Heart of a Baker:Print
The perfect vegan chocolate chip skillet cookie! This would be perfect topped with a scoop of vanilla ice cream and served warm.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup cane sugar
- 1/2 cup dark brown sugar
- 1/2 cup olive oil
- 1/4 cup almond milk
- 1 1/4 cups dark chocolate chips
- Preheat oven to 350ºF.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk the sugars, olive oil, and almond milk until incorporated.
- Add the flour mixture to the sugar mixture, and then stir with a wooden spoon until combined. Fold in the dark chocolate chips.
- Spray a cast iron skillet with non stick spray and spread dough evenly into prepared pan.
- Bake for 20-25 mins, or until golden brown.
Keywords: chocolate chip skillet cookie, deep dish chocolate chip cookie, vegan chocolate chip cookie