There’s nothing quite like the aroma of freshly baked cookies wafting through your home. Imagine the warm, chocolatey scent filling your kitchen while you whip up a batch of Vegan Double Chocolate Chip Cookies. These delectable treats are rich, chewy, and packed with luxurious dark chocolate. They’re the perfect companion to a cozy evening, whether you’re enjoying them solo with a cup of herbal tea or sharing them with friends during a movie night.
With layers of chocolate goodness in each bite, these cookies are not only a delight for your taste buds but also a simple and rewarding baking project. The texture is both soft and chewy, making them oh-so-satisfying. Plus, you’ll be delighted to discover how easy it is to create a scrumptious vegan version. Pin this recipe for later; you won’t want to miss out on indulging in these sweet bites.
Table of Contents
Why You’ll Love This Recipe
- Easy to make with simple ingredients
- Perfect for cozy weekends or brunch with family
- Wholesome flavor that feels like home
- Enjoy vegan treats without missing out on flavor
- Double chocolate bliss packed into every cookie
Ingredients You’ll Need
- 2 tbsp chia egg – a great egg substitute that adds binding and nutrition
- 120 g dairy-free butter – for a rich and creamy texture
- 75 g white sugar – adds the perfect sweetness
- 60 g brown sugar – for that deep, caramel flavor
- ½ tsp vanilla essence – a touch of warmth that rounds out the flavors
- ½ tbsp cocoa powder – intensifies the chocolate taste
- 190 g plain white flour – the base for your cookies
- 1 tsp baking soda – for the perfect rise
- ½ tsp salt – balances the sweetness
- 100 g chocolate (I used 70% dark chocolate) – feel free to use your favorite vegan chocolate for a rich bite
- 2 tbsp soy milk (or other plant milk) – ONLY IF NEEDED for moisture
- A sprinkle salt flakes (optional topping) – for a touch of gourmet flair
Step-by-Step Directions
- Create a chia egg: Combine 2 tablespoons of chia seeds with 6 tablespoons of boiling hot water. Stir very well to remove any lumps of chia. Allow it to sit for about 10 minutes to set up.
- Mix the butter and sugars: While your chia egg is setting, use a silicone spatula to mix together the dairy-free butter, white sugar, and brown sugar. A spatula helps press the butter into the sugar for a smooth, blended mixture rather than using a whisk, where the butter can stick.
- Add wet ingredients: Combine the cooled chia egg and vanilla essence to your butter and sugar mixture.
- Sift the dry ingredients: In a separate medium bowl, sift together the flour, baking soda, and salt. This step is crucial to ensure there are no clumps and the baking soda is evenly distributed.
- Chop your chocolate: Cut your chocolate into small, even pieces, depending on how chunky you want your cookies.
- Combine wet and dry: Gradually add the dry mixture to the wet mixture using your silicone spatula. Mix thoroughly until everything is well combined.
- Fold in chocolate: Gently fold in your chopped chocolate until evenly distributed in the cookie batter. The batter should be moist and easy to mix; if it feels too dry, add soy milk a tablespoon at a time.
- Prepare to bake: Line a baking tray with baking paper. Using a spoon or cookie scoop, divide the mixture into cookie-sized portions and place them on the tray, leaving space for them to spread.
- Bake: Preheat your oven to 180°C (356°F) with the fan setting. Bake the cookies for 14-16 minutes. If you prefer flatter cookies, gently bang the tray against the kitchen counter every few minutes during baking.
- Cool and serve: Once baked, remove the cookies from the oven. While they’re still warm, a sprinkle of salt flakes on top elevates their flavor beautifully. Allow them to cool on the tray for a few minutes before transferring them to a wire rack.
Pro Tips for Success
- Measure flour correctly for a light, fluffy texture
- Allow baked goods to cool completely before glazing or stacking
- For an even richer chocolate flavor, try using a combination of dark and milk vegan chocolate
- Store leftovers in an airtight container to keep them fresh longer
Variations and Creative Twists
- Try adding walnuts or pecans for a delightful crunch
- Incorporate a zest of orange for a citrus twist
- Add a dash of cinnamon for warmth and spice
- Experiment with different types of vegan chocolate, like white chocolate, for fun variations
How to Store or Freeze
Keep your baked cookies fresh by storing them in an airtight container at room temperature. They’ll remain delightful for up to a week. Alternatively, you can freeze portions of the cookie dough for later use. Just scoop the cookies onto a tray, freeze them for an hour, then transfer them to a ziplock bag. When you’re ready to bake, take them out and add a couple of extra minutes to the baking time.
Serving Ideas
These Vegan Double Chocolate Chip Cookies are a perfect treat for any occasion. Serve them warm with a cup of coffee for a delightful afternoon pick-me-up. Pack them in lunchboxes for a sweet surprise or share them at your next gathering. They’re simply irresistible when enjoyed fresh from the oven!
For More Recipe Inspiration
If you want more delicious ideas, check out these favorites from the blog:
Vegan Double Chocolate Chip Cookies – FAQs
FAQs
Can I use regular eggs instead of a chia egg?
Yes, if you don’t need the cookies to be vegan, simply use 1 regular egg in place of the chia egg for the same soft texture.
What type of chocolate works best?
Dark chocolate offers a rich, bold flavor, but any vegan chocolate that you love works wonderfully in these cookies.
Can I double the recipe?
Absolutely! Just be sure you have enough baking sheets and oven space to bake the doubled batch evenly.
How do I keep my cookies soft after baking?
Don’t overbake—cookies should still be a little soft in the center when you pull them out. Store cooled cookies in an airtight container to keep them soft for days.
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Now, gather your ingredients and indulge in creating these scrumptious Vegan Double Chocolate Chip Cookies. They’re bound to become a beloved treat in your home!
Vegan Double Chocolate Chip Cookies
Ingredients
Wet Ingredients
- 2 tbsp chia egg Great egg substitute that adds binding and nutrition
- 120 g dairy-free butter For a rich and creamy texture
- ½ tsp vanilla essence Adds warmth that rounds out the flavors
- 2 tbsp soy milk ONLY IF NEEDED for moisture
Dry Ingredients
- 75 g white sugar Adds the perfect sweetness
- 60 g brown sugar For that deep, caramel flavor
- ½ tbsp cocoa powder Intensifies the chocolate taste
- 190 g plain white flour The base for your cookies
- 1 tsp baking soda For the perfect rise
- ½ tsp salt Balances the sweetness
Chocolate and Toppings
- 100 g dark chocolate Feel free to use your favorite vegan chocolate for a rich bite
- A sprinkle salt flakes Optional topping for a touch of gourmet flair
Instructions
Preparation
- Create a chia egg by combining 2 tablespoons of chia seeds with 6 tablespoons of boiling hot water. Stir well to remove any lumps and allow to sit for about 10 minutes.
- Mix the dairy-free butter, white sugar, and brown sugar together using a silicone spatula until well blended.
- Add the cooled chia egg and vanilla essence to the butter and sugar mixture.
- In a separate bowl, sift together the flour, baking soda, and salt.
- Chop the dark chocolate into small, even pieces based on your preference for chunkiness.
Mixing
- Gradually combine the dry mixture with the wet mixture using a silicone spatula.
- Gently fold in the chopped chocolate until evenly distributed. If the batter feels too dry, add soy milk, one tablespoon at a time.
Baking
- Preheat the oven to 180°C (356°F) with the fan setting.
- Line a baking tray with baking paper and scoop the cookie mixture onto the tray, leaving enough space for spreading.
- Bake for 14-16 minutes, optionally banging the tray against the counter during baking for flatter cookies.
Cooling and Serving
- Once baked, sprinkle with salt flakes while still warm. Let cool on the tray for a few minutes before transferring to a wire rack.