These Vegan Double Chocolate Chip Cookies are soft, chewy and completely eggless and dairy free! These cookies are intensely chocolatey and absolutely delicious.
I've been doing a lot of autumn spice baking. And I was not planning on veering off that course. But then, Twitter happened. A tweet was going around that had 8 varieties of cookies, and it said you had to pick one to give up forever. And everyone said the obvious choice was the double chocolate cookie?? I was like wait what? That can't be right.
Double chocolate cookies are SO good when they are done well. They are like a cross between a chewy brownie and a cookie. I know I have my work cut out for me, but I believe that these Vegan Double Chocolate Chip Cookies can do the unthinkable-- change a persons mind on the internet.
How to Make Vegan Double Chocolate Chip Cookies
The method for mixing these cookies is really straight forward. As with most cookies, we're going to use the creaming method.
The creaming method simply means that you cream the fat and sugar together first until its well combined and fluffy. This helps incorporate air into the cookie batter.
After the vegan butter and the sugar are well combined, add the flax egg mixture and stir well.
Then the cocoa, flour, salt and leaveners and mix until JUST combined. Be careful not to over mix at this stage.
Finally stir the chocolate chips in and and chill the dough.
Don't skip chilling the dough! I know its hard to wait. But chilling the dough gives the flour time to hydrate, making these cookies Vegan Double Chocolate Chip Cookies oh-so-chewy.
Then, simply scoop and bake!
Substitutions and Recipe Notes
This Vegan Double Chocolate Chip Cookies recipe is really straight forward and I cant imagine you will need much substitution guidance. But here are a couple things:
If you don't have instant espresso powder, use instant coffee powder. If you have neither, you can leave it out. It rounds the chocolate flavor out a bit, but the cookies will still be delicious without it.
For the white sugar plus one tablespoon of molasses, you can sub light brown sugar. I've talked about this before but I don't buy brown sugar. Ever. Brown sugar is made of white sugar plus molasses, so I make my own in each recipe that I want that brown sugar flavor.
I also don't have to worry about trying to work with hard and clumpy brown sugar. It dries out so fast. So to me, just keeping a jar of molasses on hand is the way to go.
Vegan Butter: I used a Soy-Free Earth Balance Buttery Stick in this Vegan Double Chocolate chip Cookie recipe. Use any dairy-free butter that you prefer, but make sure it is in stick form. The spreadable kind is great for buttering your toast but it is often too soft for baking.
You can also adjust the cookie size to your liking. I like to make these cookies jumbo because of the ratio of crisp edge to chewy interior. The bigger the cookie, the more soft, chewy center you get to eat. But, if you prefer a more normal sized cookie, simply reduce the size and the bake time.
To keep these double chocolate chip cookies eggless, I used a flax egg made of ground flax and water. Don't substitute this with any other egg substitute as I cannot vouch for the results.
These cookies are everything. Soft, chewy, rich and fudgy. They have a hefty dose of cocoa powder in the dough and are packed with chocolate chips. And the sprinkle of sea salt on top is the ultimate finisher. It makes the chocolate flavor pop and makes these cookies irresistible. Even to double chocolate cookie haters.
Make a batch of these Soft and Chewy Double Chocolate Cookies for the chocolate cookie skeptics out there. They deserve to know what they are missing.
Vegan Double Chocolate Chip Cookies
- 8 tablespoon Dairy-Free Butter, room temp I used Soy-Free Earth Balance Buttery Sticks
- 1 Cup Granulated Sugar
- 1 tablespoon Molasses
- 2 tablespoon Ground Flax
- 5 tablespoon Water
- 2 teaspoon Espresso Powder
- 2 teaspoon Vanilla
- ½ Cup Cocoa Powder, sifted
- 1 ½ Cups All Purpose Flour
- 2 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¾ teaspoon Kosher Salt
- 2 ¼ Cups Chocolate Chips or Chocolate Chunks I used a combo of both
- Coarse Sea Salt for Sprinkling optional
- In a small bowl, combine flax, espresso powder, water and vanilla. Stir and set aside.
- In a large bowl using a wooden spoon or in the bowl of your stand mixer fitted with the paddle attachment, cream the butter, sugar and molasses.
- Add the flax "egg" mixture to the creamed butter and sugar and mix to combine.
- Add the cocoa powder and stir well.
- Add flour, baking powder, baking soda and salt. Stir until just combined.
- Add chocolate chips and stir to evenly distribute.
- Cover and place dough in the refrigerator to rest for at least 1 hour.
- After 1 hour, preheat oven to 350* F and line a sheet tray with parchment.
- Scoop 6 ⅓ Cup dough mounds onto the baking sheet. Roll each mound between your palms to create balls. Then gently press the balls down onto the sheet leaving about 3 inches of space between each ball. See first picture for reference.
- Sprinkle the tops of each cookie with a bit of coarse sea salt.
- Bake in a 350* oven for 18-22 minutes or until the edges are set but the centers are still soft.
- Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Repeat with the remaining cookie dough.
- These cookies will keep in a n airtight container on your counter for up to 4 days or in your freezer for 1 month.
Let me know how you liked this recipe and if you were able to change any double chocolate cookie haters minds!