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Vegan Double Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 2 reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 13-15 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

These Vegan Double Chocolate Chip Cookies are rich, chewy, and packed with deep chocolate flavor. Made without any animal products, they combine vegan butter, cocoa powder, and plenty of vegan chocolate chips to create an irresistible treat that's perfect for anyone craving a dairy-free, egg-free indulgence. Soft on the inside with a slightly crisp edge, these cookies are easy to prepare and sure to satisfy any chocolate lover's sweet tooth.

Ingredients

Wet Ingredients

  • 1/2 cup vegan butter, slightly softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 1/4 cup non-dairy milk
  • 2 tsp vanilla extract

Dry Ingredients

  • 1 1/2 cups all-purpose flour, or 1:1 gluten-free baking flour
  • 1/2 cup natural cocoa powder, not dutch-processed
  • 1 tsp baking soda
  • 1/2 tsp salt

Add-ins

  • 1 cup vegan chocolate chips, plus extra for topping

Instructions

  1. Preheat Oven: Preheat the oven to 350 degrees F (175 degrees C) and line a large baking sheet with parchment paper to prevent sticking.
  2. Cream Butter and Sugars: In a large mixing bowl, combine the vegan butter, sugar, and brown sugar. Use a handheld electric mixer or stand mixer to cream them together until the mixture is light and fluffy, ensuring even texture.
  3. Add Liquids: Pour in the non-dairy milk and vanilla extract, then continue mixing until all wet ingredients are fully combined.
  4. Sift Dry Ingredients: Sift together the all-purpose flour, natural cocoa powder, baking soda, and salt into the wet mixture. The sifting helps to remove lumps and incorporate air for a lighter dough.
  5. Combine Dough: Stir the dry ingredients into the wet ingredients using a spoon or spatula until just combined, forming the cookie dough.
  6. Fold in Chocolate Chips: Gently fold in the 1 cup of vegan chocolate chips evenly throughout the dough.
  7. Form Cookie Balls: Scoop out the dough into 13-15 evenly sized balls and place them onto the prepared baking sheet. Optionally, press extra chocolate chips on top of each cookie ball for added chocolate and visual appeal.
  8. Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes. For soft and chewy cookies, remove them when they still look slightly underbaked as they will firm up while cooling.
  9. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack or serving. Enjoy these delicious vegan double chocolate chip cookies fresh!

Notes

  • Use gluten-free 1:1 baking flour if you want these cookies to be gluten-free.
  • Natural cocoa powder is recommended over Dutch-processed for a richer chocolate flavor.
  • For softer cookies, avoid overbaking; take them out when slightly underdone.
  • Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
  • You can substitute the vegan butter with coconut oil for a slightly different texture and flavor.

Find it online: https://suerecipe.com/vegan-double-chocolate-chip-cookies-recipe/