Vegan Chocolate Chocolate Chip Cookies
These Vegan Chocolate Chocolate Chip Cookies are packed with cocoa powder and chocolate chips for double the chocolate! They are super chewy, completely dairy-free, and the dough requires no chilling.
Servings: 18 Cookies
Calories: 184kcal
Cost: $5
Equipment
- 1 Large Mixing Bowl
- 1 Hand Mixer or Stand Mixer with paddle attachment
- 1 Rubber Spatula
- 1 Baking Sheet
- Measuring Cups and Spoons
- Parchment Paper
Ingredients
- 8 tablespoon Vegan Butter, room temperature
- 1 Cup Light Brown Sugar, tightly packed
- ¼ Cup Non-Dairy Milk
- 2 teaspoon Vanilla Extract
- 1 teaspoon Instant Espresso Powder
- 1 Cup All-Purpose Flour
- ⅔ Cup Natural Cocoa Powder, sifted see note
- ¾ teaspoon Baking Soda
- ½ teaspoon Kosher Salt Reduce to ¼ teaspoon if using table salt
- 1 Cup Chocolate Chips plus more for topping
Instructions
- Preheat oven to 350* F and line a baking sheet with parchment paper.
- In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream vegan butter and brown sugar until well combined and fluffy.8 tablespoon Vegan Butter, room temperature, 1 Cup Light Brown Sugar, tightly packed
- Add non-dairy milk, vanilla, and instant espresso powder and mix on low to combine.¼ Cup Non-Dairy Milk, 2 teaspoon Vanilla Extract, 1 teaspoon Instant Espresso Powder
- Add flour, cocoa powder, baking soda, and salt. Mix on low until just combined. Then, add chocolate chips use a rubber spatula to fold them into the cookie dough.1 Cup All-Purpose Flour, ¾ teaspoon Baking Soda, ½ teaspoon Kosher Salt, 1 Cup Chocolate Chips, ⅔ Cup Natural Cocoa Powder, sifted
- Using a 3-tablespoon cookie scoop, scoop 8 cookie dough balls onto a lined baking sheet, leaving at least 3 inches of space between each dough ball. Then, top each cookie with a few additional chocolate chips if desired.
- Bake in a 350*F oven for 14-16 minutes or until the edges feel set when gently pressed with a finger. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to continue cooling.
- Repeat with remaining cookie dough.
Notes
Natural cocoa powder just means it is not Dutch-processed. I like Ghirardelli, but Hershey’s cocoa powder will also work!
It can be hard to tell when these Vegan Chocolate Chocolate Chip Cookies are done since the cookie dough is already a deep brown color. So, my first tip is to be sure to set a timer!
Second, you can gently and carefully touch the edge of a cookie with a finger. The edge of the cookies should feel set while the center of the cookie is still soft.
And for evenly sized cookies, use a cookie scoop!
Nutrition
Serving: 1Cookies | Calories: 184kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 158mg | Potassium: 137mg | Fiber: 2g | Sugar: 16g | Vitamin A: 18IU | Vitamin C: 0.2mg | Calcium: 26mg | Iron: 2mg