Vegan Chocolate Chip Cookie Cake Recipe (2024)

FAQs

Why are my vegan chocolate chip cookies flat? ›

Cookies that spread too much and go flat during baking likely have too much butter or liquid and too little flour. Reduce the liquid you add slightly, or add two extra tablespoons of flour and try again. Refrigerating the dough for an hour, or even overnight, also helps prevent flat cookies.

The only difference between crisp and cakey chocolate chip cookies is a slight modification to the recipe measurements. Simply adjust the amounts of butter, white sugar, and brown sugar. Begin by measuring out the butter and sugar amounts for your favorite cookie texture, then proceed with the rest of the recipe below.

Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies. Why use melted butter? Melted butter creates cookies with a different texture compared to cookies made with softened or creamed butter.

If your cookies come out flat on top, with a cake-like texture, you've added too many eggs.

Try using baking powder instead of baking soda. Baking soda encourages spreading while baking powder puffs the cookies up. If your recipe calls for 1 teaspoon of baking soda, you would use 3 to 4 teaspoons of baking powder. Caution: This could result in an unwanted flavor shift.

If all you have on hand is foil and you don't like thin and crispy cookies, try chilling your dough before baking to prevent excess spreading — or just skip the lining altogether and bake them on an ungreased sheet pan. A nonstick silicone cookie mat made the best cookies of all the tests I tried.

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness.

I look at it like buttermilk (which often times I never actually have so I make my own using vinegar) in a recipe. King Arthur Flour says the purpose of the vinegar is to temper the sweetness of the sugar and it also reacts with the baking soda to allow the cookies to rise a bit more in the oven.

A cookie made with extra egg yolk (or, in this case, only egg yolk), will be lighter and chewier than a cookie made with whole eggs. The cookies will also have a richer flavor thanks to the added fat in egg yolk.

Corn Syrup (Light)

Light corn syrup is sometimes used in specialist cakes and confectioneries to help keep baked products soft and doughy for longer.

What does cornstarch do in cookies? ›

“You can count on [it for] a softer and more tender crumb.” “A bonus benefit is it prevents the cookie from spreading too much while baking,” he adds, noting that a more compact, thick cookie typically yields a chewier outcome. But incorporating cornstarch isn't the only tip to make a cookie more palatable.

Use Melted Butter

If the goal is a chewy cookie, then you absolutely need to be using melted butter. The technique of creaming softened butter and sugar together is often used for making cakes. And for good reason! The process of creaming incorporates air into the butter which results in a more airy and cakey cookie.

Too much butter makes cookies turn out just as you'd expect: very buttery. This batch of cookies was cakey in the middle, but also airy throughout, with crispy edges. They were yellow and slightly puffy in the middle, and brown and super thin around the perimeter.

If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

If you use too much butter, the cookies will end up flat and greasy. And if you use too little flour, the amount of butter and sugar will be proportionally too high, meaning the cookies will spread for the aforementioned reasons.

True vegan treats should not contain any ingredients that involve or have ever involved any animal product, by-product, or derivative. We understand how difficult it can be to not only find a vegan cookie, but a vegan cookie that tastes delicious.

Too much butter: Too much butter is usually the biggest culprit if you have cookies that are flat. I initially tested this recipe with 1/2 cup (1 stick or 8 tbsp) of butter, but the cookies were completely flat. So, I cut out just 1 tbsp of butter and it made a huge difference.

Wrong flour = wonky dough = crumbly cookies

You need some gluten to keep cookies tender, so using dough that are lower in protein will cause problems. I'm looking at you cake flour, gluten-free flour, and almond flour.