These Vegan Double Chocolate Chip Cookies may just be the BEST cookie I have ever made. With fudgy brownie-like centers, extra chocolate chips, and an irresistibly chewy texture, they have officially become my go-to dairy-free & eggless cookie recipe!
A few months ago, I finally shared my favorite Vegan Chocolate Chip Cookie recipe. Well, after developing those, I got SO many requests for a double chocolate version. These chocolatey cookies are fudgy, chewy, so easy to make, and only require 30 minutes of chill time too!
Ingredient Notes:
- Cocoa powder: I used Big Country Cocoa Powder.
- Vegan butter: I used Earth Balance Sticks, but Miyokos, Flora, and Crock Country Plant butter are all also great!
- Dark brown sugar: MUST be dark brown sugar for the right texture. Dark brown sugar has more molasses than light brown sugar and leads to a chewier cookie. If you only have light brown sugar, just add in ½ Tbsp molasses to the dough.
- Flax egg: This is the vegan egg substitute and is made using 1 Tbsp ground flaxseed and 3 Tbsp water.
- Chocolate Chips: I used the vegan chocolate chips from Thrive Market and highly recommend them. If you can't access those, enjoy life is another great dairy-free chocolate brand.
How to make double chocolate chip cookies
Sift dry ingredients in a small bowl
While I don't normally sift dry ingredients together for my vegan cookie recipes, when using cocoa powder I always sift it with the flour and raising agents so there are no clumps in the batter. Once sifted, just set aside for later.
Cream together the butter and sugar
One of my musts for chewy cookies is to always cream the butter and sugar together until it is nice and fluffy. This helps to incorporate air into the batter and gives the cookies a lighter texture. Since we don't use eggs when baking vegan, that extra lift is extra important!
Add in flax egg & vanilla
Once the butter and sugar are creamed, mix in the flax egg and vanilla for about 30 more seconds.
Add dry ingredients & mix
Then, add in the bowl of sifted dry ingredients and mix into a thick dough. The dough will be VERY sticky, but that's okay! As the flour and cocoa powder chill in the fridge, they will soak up moisture and the vegan cocoa cookie dough will firm up a lot.
Add the chocolate chips
Once the cookie dough is mixed, add in the chocolate chips and gently fold them into the batter. I like to set aside a few chocolate chips to add to the top of the cookie dough balls before baking, but most should be added now.
Chill the dough 30 minutes-1 hour
This step is important for two reasons:
- One: It makes the cookie dough more scoopable
- Two: It actually leads to a chewier sweeter cookie that won't spread too much.
Shape into cookie dough balls & bake
After the dough has chilled, remove it from the fridge, roll into cookie dough balls, and place it onto a parchment-lined baking sheet.
I like to add 2-3 chocolate chips on top of each cookie dough ball before baking for the best results. Then, add the vegan chocolate chocolate chip cookie dough balls to the oven and bake for 11-13 minutes!
Pro Tip: when you remove the vegan chocolate cookies from the oven they should be barely cooked in the centers and soft. Let them cool on the tray for another 5 minutes before removing to finish cooking.
FAQ & Expert Tips:
Definitely- just make sure to use a 1:1 Gluten-free flour that is meant to be subbed for all-purpose flour like Bob's Red Mill. Please note: subbing in almond flour, coconut flour, or any other substitute will not work in this recipe as it's not a 1:1 ratio.
It's crucial to use a high-quality cocoa powder that is natural and unsweetened (not dutch processed) for the right texture in these cookies. Natural cocoa powder is highly acidic and will interact with baking soda to help the cookies spread. Dutch-processed cocoa powder is not acidic enough for this recipe as it's typically washed with a potassium solution to make it more neutral.
Of course! To freeze cookie dough for later, roll it into cookie dough balls and add to a parchment-lined baking tray. Then, place the tray in the freezer until the cookie dough balls have frozen throughout. After that, you can place the frozen cookie dough balls in a freezer-safe bag to store. P.S- when baking frozen cookie dough, you may need to add an additional 2-3 minutes to the overall baking time.
Baked cookies can be stored in a closed container at room temperature for 3-4 days, in the fridge up to 1 week, or in the freezer up to 1 month. Cookie dough can be stored in the freezer for about 1 month as well.
I truly hope you love these Vegan Double Chocolate Chip Cookies! They're the best fudgy, chewy, & ridiculously addicting eggless chocolate cookies. Enjoy!
-TSG
More vegan cookie recipes you will love:
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Vegan Double Chocolate Chip Cookies
The best fudgy & chewy vegan cookies filled with double the chocolate!
Ingredients
- 1 ¼ cup (156 grams) all-purpose flour
- ¼ cup (25 grams) cocoa powder (natural NOT dutch processed)
- ½ tsp (3 grams) baking soda
- ¼ tsp (1.5 grams) salt
- ½ cup (113 grams) vegan butter
- 6 Tbsp (75 grams) dark brown sugar (*must be dark)
- 6 Tbsp (78 grams) cane sugar
- 1 flax egg (1 Tbsp/8 grams ground flaxseed mixed with 3 Tbsp water)
- 1 tsp (5 grams) vanilla bean paste/extract
- ½ cup (105 grams) chocolate chips
Instructions
- Before making the dough, make the flax egg by mixing together the ground flaxseed and water and set aside.
- Next, sift together the dry ingredients including the flour, cocoa powder, baking soda, and salt in a medium mixing bowl and set aside.
- Add the room temperature vegan butter, white sugar, and brown sugar to a separate mixing bowl. Then, use an electric mixer to cream the butter and sugar together until fluffy (about 1-2 minutes).
- Next, add in the flax egg and vanilla bean paste and mix together for about 20-30 seconds.
- Then, add in the bowl of sifted dry ingredients and mix everything together until a thick cookie dough forms.
- Add about 6 Tbsp of the chocolate chips to the cookie dough and gently fold in with a spatula to evenly distribute throughout the dough. Set aside the additional 2 Tbsp of chocolate chips for later.
- Then, cover the bowl of cookie dough with plastic wrap and add to the fridge to chill for 30 minutes- 1 hour. The dough can also be refrigerated up to 24 hours.
- About 10 minutes before removing the dough from the fridge preheat the oven to 350F and line a baking tray with parchment paper.
- Then, use a cookie scoop to scoop out 12 evenly sized cookies (about 40-45 grams per cookie) and place on the baking sheet. Top each cookie dough ball with an additional 2-3 chocolate chips. Make sure to space the cookies at least 2 inch apart on the tray and do not flatten them as they will spread while baking. All of the cookies will not fit on one baking sheet, so I recommend baking 6 cookies at a time on one tray vs. putting two trays in the oven at the same time.
- Bake for 11-13 minutes until bottoms are lightly browned and the cookies are cooked through but have slightly soft centers. The cookies will continue baking after they are removed from the oven so the centers should still be soft, but not glossy or raw, when they are removed from the oven.
- Remove the cookie tray from the oven and immediately tap the tray on the counter to produce a more “wrinkly” cookie and help deflate the cookies. For round cookies, use a round cookie cutter (or large mug in my case!) that is slightly larger than the cookie and swirl the cookies around inside to form them into a round cookie. This step will only work if you do it while the cookies are still warm.
Let the cookies cool on the baking tray for about 5 minutes. Then, place onto a wire rack to finish cooling or enjoy while warm and gooey!
Notes
- It is crucial to use dark brown sugar for the right texture in these cookies. If you can only find light brown sugar, add ½ Tbsp of molasses to the cookie dough. Make sure to use light molasses and NOT blackstrap molasses.
- It is also crucial to use a high quality cocoa powder that is natural and unsweetened (not dutch processed) for the right texture in these cookies. Natural cocoa powder is highly acidic and will interact with the baking soda to help the cookies spread. Dutch processed cocoa powder is not acidic enough for this recipe.
- Baked cookies can be stored in a closed container at room temperature for 3-4 days, in the fridge up to 1 week, or in the freezer up to 1 month. Cookie dough can be stored in the freezer for about 1 month as well.
- Please see blog post FAQ for info on freezing cookie dough balls for later use.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 177 Total Fat: 2.5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 61mgCarbohydrates: 37.3gFiber: 1.2gSugar: 25.9gProtein: 2.2g
ShortGirlTallOrder occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although shortgirltallorder.com attempts to provide accurate nutritional information, these figures are only estimates.
Avery says
Made these the other day. Super soft, fudgy and delicious! Another great (and easy) recipe!
Megan says
So happy to hear it! 🙂 Thanks for sharing!