Chocolate chip cookie fans unite: today we’re taking my ~famous~ chocolate chip cookie recipe and leveling up to make vegan kitchen sink cookies.
An “everything” cookie like an everything bagel, comes from the old saying “everything but the kitchen sink” aka whatever is in your pantry.
It’s actually more of a sweet and salty cookie, but everything is just much easier to say.
I’m so glad you asked. There are three key elements to a kitchen sink cookie:
- The dough
- Sweet mix-ins
- Salty mix-ins
The dough is a riff on my best ever chocolate chip cookies. I added some instant coffee granules here for fun. Is there anything better than coffee, chocolate and brown sugar?
For sweet mix-ins, chocolate is a must. I typically use a sea salt dark chocolate bar, but if you can find a plant based white chocolate or toffee, by all means proceed. Shredded coconut flakes, dried cranberries or raisins and sprinkles are also fair game.
Next up, salty mix-ins: try potato chips, pretzels, pecans, or walnuts. Don’t forget to top with flaky sea salt!
Finally, the key to mix-ins is avoid overloading. 1 chocolate bar + ¾ cup of a couple other mix-ins should be plenty. When in doubt, start small, and add more as needed (as if you needed an excuse to taste the dough).
How do I decide which mix-ins to use? Whatever you think will taste great! Here are some flavor combos if you’re undecided:
- Snack attack: Chocolate, pretzels, potato chips
- Refined elegance: White chocolate, cranberries, shredded coconut
- Chocolate pecan pie: Chocolate, toffee, pecan
Where can I find vegan white chocolate and toffee? Great question. Vegan white chocolate is hard – I haven’t found many types. Pascha’s makes a white chocolate chip and bar, but it does taste a little different than dairy white chocolate, so adjust your expectations. For toffee, you have two options. You could buy a vegan chocolate bar with toffee included…or you could make your own toffee, which is more involved. Let me know if you want to see my recipe! Whole Foods does a nice job carrying brands that cater to dairy allergies, but you could also try your local health food market, ask your supermarket to stock it for you, or order it!
Which vegan butter is best for cookies? It’s no secret that I’m picky about vegan butter. In my opinion, Miyoko’s makes the best plant based butter (no promo, it’s the best). So I suggest starting there. If you have another butter you like, go for it, but results may vary. For baking in particular, the composition of the substitutes is even more important than it is in cooking or other recipes because there are many more variations than dairy butter.
What is aquafaba? Aquafaba is the juice that comes from a can of chickpeas or white beans. It makes a wonderful egg replacement. If you have time, reduce it on the stove to ⅔ it’s original volume for an extra fluffy cookie texture. If you don’t have time, it will still work, but you might have a flatter cookie.
- 1 package softened Miyokos Vegan Butter (plain, salted – if you can find unsalted, add an extra tsp of salt. Soften for at least 2–3 hours)
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 1 Tbsp good vanilla extract
- 6 Tbsp aquafaba (the juice that comes in a can of chickpeas or white beans)
- 2 and ½ cups all purpose flour
- 1 tsp baking SODA
- 1 tsp baking POWDER (yes they it is different than baking SODA, yes, you need both)
- 1 tsp instant coffee granules (such as Cafe Bustelo)
- ½ tsp salt
- 1 cups chocolate chips or chunks (I like using two good dark chocolate sea salt bars, just check the ingredients to ensure it’s dairy free)
- 1-2 cups other toppings
- Sweet: dairy free white chocolate chips, dairy free sweet candy
- Salty: potato chips, pretzels
- Nuts: pecans, walnuts, macadamia nuts
- Flaky sea salt for topping
- Combine dry ingredients in one bowl, and stir thoroughly to distribute.
- Combine wet ingredients in bowl of stand mixer (or mixing bowl) – softened butter, sugars, and vanilla. Once mixture if homogenous, take note of the color and mix until 2-3 shades lighter, stopping occasionally to scrape down sides of the bowl.
- Add aquafaba/bean juice in increments of 2 Tbsp, mixing in between.
- Add dry ingredients to the wet ingredients in 3 parts. Start your mixer on lowest power first to keep from making a mess. Once combined, add the next third, scraping down sides between sets.
- Fold in your toppings using a spatula. Get ready for an arm workout, this dough is thick.
- Scoop dough into balls using an ice cream scoop, and place onto a baking sheet lined with parchment paper. Cover, and refrigerate for at least 12 hours.
- To bake, preheat oven to 350 F. Cut dough ball in half, and place onto sheet (mine fits 6 half dough balls at a time). Bake for 10-13 mins, or until edges are slightly brown. Don’t bake too long – vegan butter doesn’t brown as thoroughly as regular butter.
- Let cookies rest on sheet for 5 minutes before transferring to cooling rack. Once on rack, add a small pinch of flaky sea salt. For best results, let cool for an additional 10-20 minutes. They’ll still be warm, but the flavors will meld a bit more.