Vegan Double Chocolate Cookies: A Decadent Treat

Indulge your sweet tooth with these incredibly delicious Vegan Double Chocolate Cookies. These cookies are chewy, rich, and packed with chocolate flavor in every bite.

The Secret to Perfectly Chewy Vegan Cookies

The key to achieving the perfect texture in vegan cookies lies in the combination of ingredients and baking time. Using a mix of all-purpose flour and almond flour creates a tender crumb, while the addition of cornstarch helps to prevent spreading and ensures a slightly crisp edge.

Ingredients You’ll Need

• 1 ½ cups all-purpose flour
• ½ cup almond flour
• ¼ cup cornstarch
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup vegan butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 1 teaspoon vanilla extract
• ½ cup vegan chocolate chips
• ½ cup vegan dark chocolate chunks

A flat lay of ingredients for vegan double chocolate cookies

Step-by-Step Baking Instructions

1. Preheat and prepare: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, cornstarch, cocoa powder, baking soda, and salt.

3. Cream sugars and butter: In a separate bowl, cream together the softened vegan butter, granulated sugar, and brown sugar until light and fluffy.

4. Add wet ingredients: Beat in the vanilla extract until well combined.

5. Gradually incorporate dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

6. Fold in chocolate: Gently fold in the vegan chocolate chips and dark chocolate chunks.

   A bowl of vegan double chocolate cookie dough being mixed together

7. Scoop and bake: Scoop heaping tablespoons of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie.

8. Bake to perfection: Bake for 12-14 minutes, or until the edges of the cookies are set and slightly firm to the touch.

   Pro Tip: “For extra gooey cookies, slightly underbake them. They’ll continue to cook slightly as they cool on the baking sheet.” – Chef Amelia Green

9. Cool and enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

   Freshly baked vegan double chocolate cookies cooling on a wire rack

Tips for the Best Vegan Double Chocolate Cookies

• Use high-quality cocoa powder: Opt for a Dutch-processed cocoa powder for a richer flavor and darker color.

• Don’t overmix the dough: Overmixing can lead to tough cookies. Mix until the ingredients are just combined.

• Chill the dough (optional): Chilling the dough for at least 30 minutes before baking can help prevent spreading and enhance the texture of the cookies.

  Expert Insight: “The type of vegan butter you use can impact the texture of your cookies. I recommend using a high-fat vegan butter for best results.” – Chef Amelia Green

Deliciously Vegan and Doubly Chocolatey

These vegan double chocolate cookies are the ultimate treat for chocolate lovers. They’re perfect for satisfying your sweet cravings or sharing with friends and family.

FAQ

1. Can I use a different type of flour?

While all-purpose flour is recommended for this recipe, you can experiment with a gluten-free 1:1 baking blend for a gluten-free version.

2. Can I freeze the cookie dough?

Yes, the cookie dough can be frozen for up to 3 months. Simply scoop the dough onto a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the dough balls to a freezer-safe bag or container.

3. How should I store the baked cookies?

Store the cooled cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.