These Vegan Double Chocolate Cookies are crisp around the edges, soft and chewy in the center, and come loaded with gooey dark chocolate chunks. These cookies are truly for the biggest chocolate lovers out there. For your sake, I really hope this is you! Let's learn how to make them!
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Nothing beats a gooey, chocolate cookie and I think you'd be hard pressed to find a recipe superior to this one. The balance of sweet, buttery, chocolatey and salty really can't be beat!
One of my favorite things about this recipe is its versatility. It opens the door for a lot of creativity and it serves as the base for some of my favorite recipes on my blog. These include my Vegan Orange Chocolate Cookies, Vegan Rocky Road Cookies and of course my Vegan Hot Chocolate Cookies.
If you'd like, check out more of my Vegan Cookie Recipes here!
Why You'll Love these Vegan Double Chocolate Cookies
- Crisp edges, chewy center
- Double the chocolate = double the fun!
- Use dutch-processed cocoa powder for greater depth of flavor
- Oozing, gooey chocolate throughout
- Perfect salty-sweet treat (or just sweet you choose!)
- Fully customizable recipe
Ingredients
Wet Ingredients
- Vegan Butter (1 cup): Vegan butter serves as the fat component in the recipe, providing moisture and richness to the cookies. It helps create a tender texture and contributes to the overall flavor.
- Light Brown Sugar (¾ cup) and Granulated Sugar (¾ cup): Brown sugar and granulated sugar sweeten the cookies. Brown sugar adds moisture and a hint of molasses flavor, while granulated sugar provides sweetness and helps the cookies spread during baking.
- Nondairy Milk (¼ cup): Nondairy milk adds moisture to the dough, helping to bind the ingredients together and create a soft texture.
- Vanilla Extract (2 teaspoons): Vanilla extract enhances the flavor of the cookies, adding depth and complexity. It rounds out the sweetness of the sugars and complements the chocolate flavor.
Dry Ingredients
- Baking Soda (1 teaspoon): Baking soda acts as a leavening agent, helping the cookies rise and achieve a soft and chewy texture.
- Sea Salt (¾ teaspoon): Sea salt enhances the flavor of the cookies, balancing the sweetness and intensifying the chocolate flavor.
- Dutch Processed Cocoa Powder (½ cup): Dutch processed cocoa powder provides the intense chocolate flavor and dark color characteristic of double chocolate cookies. It adds richness and depth to the cookies' flavor profile.
- All-Purpose Flour (2 ¼ cups): All-purpose flour serves as the base of the cookie dough, providing structure and stability. It helps absorb moisture and bind the other ingredients together.
- Nondairy Chocolate Chips or Chunks (1 ½ cups): Nondairy chocolate chips or chunks add pockets of melty chocolate throughout the cookies, giving them a rich and decadent texture.
- Flake Salt for Sprinkling (Optional): Flake salt sprinkled on top of the cookies before baking adds a contrasting salty flavor that enhances the sweetness of the chocolate. It also provides a visually appealing finish and adds texture to each bite.
How to Make Vegan Double Chocolate Cookies (step by step with pictures!)
Please see recipe card at the bottom of the page for full instructions and ingredient measurements.
Start by creaming together the vegan butter and sugars with an electric hand mixer or stand mixer. Continue for about a minute. This will introduce a good amount of air into the dough, creating a fluffy texture.
Add in the nondairy milk, vanilla extract, baking soda, salt and cocoa powder. Beat again. Sift in the flour and mix until just combined. You do not want to over-mix the dough. Fold in the chocolate chips gently. If you want to know what over-mixing means and how to avoid it, you can check that out here.
Chill the cookie dough in the refrigerator for at least 30 minutes.
Scoop 2 tablespoon balls of cookie dough onto a baking sheet about 2 inches apart. Bake at 350 F (175 C) for 12-13 minutes. Sprinkle with sea salt the moment they come out of the oven.
Tips and Tricks
- Use high-quality vegan chocolate: Choose dairy-free chocolate chips or chunks that are specifically labeled as vegan. Look for products made with cocoa butter instead of milk fat.
- Use Dutch Processed Cocoa Powder: Dutch-processed cocoa powder is far superior to traditional cocoa powders you'd find in the grocery store. It adds a beautiful depth of flavor you won't be able to replicate without it.
- Do not over-mix the dough: Over-mixing can lead to tough cookies. Mix the dough until the ingredients are just combined.
- Chill the dough: Refrigerating the cookie dough for at least 30 minutes before baking helps the flavors meld together and prevents the cookies from spreading too much while baking. Do not skip this step!
- Use parchment paper or silicone baking mats: This prevents the cookies from sticking to the baking sheet and makes cleanup easier.
- Get Ahead: If you'd like to get ahead you can prepare the cookie dough in advance. It will keep in the fridge for up to 48 hours. If you'd prefer you can also bake the cookies and freeze once they have completely cooled.
Censored Baker Approved Additions and Substitutions
- Vegan Double Chocolate Peanut Butter Cookies: Add a creamy and salty element to the cookies by swirling in spoonfuls peanut butter into the cookie dough before chilling and baking. This adds richness and a delightful peanut butter flavor that complements the chocolate.
- Vegan Double Chocolate Mint Cookies: Add a refreshing twist to the cookies by incorporating peppermint extract into the dough along with the vanilla extract. For an extra pop of color and flavor, sprinkle crushed candy canes on top of the cookies before baking.
- Vegan Double Chocolate Orange Cookies: Infuse the cookies with a bright citrus flavor by adding orange zest to the dough along with the vanilla extract. For an extra burst of orange flavor, drizzle melted vegan white chocolate over the cooled cookies.
- Vegan Double Chocolate Espresso Cookies: Enhance the chocolate flavor of the cookies by adding instant espresso powder to the dough. This adds depth and richness to the cookies, making them perfect for coffee lovers.
- Vegan Nutty Double Chocolate Cookies: Add chopped toasted almonds, macadamia nuts or other nut of your choosing to the cookie dough along with the nondairy chocolate chips or chunks for a crunchy texture and nutty flavor. You can also sprinkle nuts on top of the cookies before baking.
Frequently Asked Questions
Yes, you can use any type of vegan chocolate that suits your taste. Look for dairy-free chocolate chips or chunks that are specifically labeled as vegan. Be sure to check the ingredients to ensure they are free from milk products and use cocoa butter instead of milk fat.
Chilling the cookie dough before baking is the key to preventing excessive spreading. Refrigerate the dough for at least 30 minutes to allow the flavors to meld and the fats to solidify. This will help the cookies retain their shape while baking.
Yes, you can prepare the cookie dough in advance and freeze it for later use. After mixing the dough, shape it into a log or form it into individual cookie balls. Wrap the dough tightly in plastic wrap or aluminum foil, and then place it in a freezer-safe bag or container. When ready to bake, simply let the dough thaw slightly, and then proceed with baking as usual.
Yes, you can adjust the size of the cookies to your preference. For larger cookies, scoop larger portions of dough onto the baking sheet. For smaller cookies, use smaller scoops of dough. Just remember to adjust the baking time accordingly to ensure they are cooked through.
No. Unfortunately this recipe cannot be made using gluten-free flour.
How to Store Vegan Double Chocolate Cookies
To store vegan double chocolate cookies properly and maintain their freshness, follow these steps:
- Cool Completely: Allow the cookies to cool completely on a wire rack after baking. This prevents condensation and maintains their texture.
- Choose an Airtight Container: Place the cooled cookies in an airtight container. Ensure the container is large enough to hold the cookies without overcrowding or stacking them, as this can cause them to stick together or lose their shape.
- Avoid Moisture: Store the container of cookies in a cool, dry place away from direct sunlight and moisture. Excess moisture can cause the cookies to become soggy or stale.
- Refrigerate for Longer Storage: If you plan to store the cookies for more than a few days, consider refrigerating them. This can help extend their shelf life and keep them fresh for up to a week.
- Freeze for Extended Storage: If you want to store the cookies for longer periods, you can freeze them. Place the cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe container or resealable plastic bag. They can be stored in the freezer for up to a month.
- Thaw Before Serving: When ready to enjoy, thaw the frozen cookies at room temperature for about 30 minutes or reheat them in the oven at a low temperature for a few minutes to restore their texture and flavor.
If you make this recipe please tag @censoredbaker on Instagram and leave a rating below!
PrintVegan Double Chocolate Cookies
These cookies are the perfect blend of soft and chewy, with a melt-in-your-mouth texture that will leave you wanting more. Rich chocolate cookies filled with decadent chocolate chunks, all 100% vegan.
- Prep Time: 15 minutes
- Bake Time: 12 minutes
- Total Time: 27 minutes
- Yield: 16 3-inch Cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
1 c vegan butter
¾ c light brown sugar
¾ c granulated sugar
¼ c nondairy milk
2 tsp vanilla extract
1 tsp baking soda
¾ tsp sea salt
½ c dutch processed cocoa powder
2 ¼ c all purpose flour
1 ½ c nondairy chocolate (chips or chunks)
flake salt for sprinkling (optional)
Instructions
- Cookie Dough: Cream together vegan butter, brown sugar and granulated sugar in a large bowl until light and fluffy using an electric hand mixer or stand mixer. This should take about 1 minute. Add the nondairy milk, vanilla extract, baking soda, salt and cocoa powder to the bowl. Beat until ingredients are evenly distributed. Beat in the flour until just combined. Do not over-mix. Fold in the chocolate chips.
- Chill the Dough: Cover the bowl tightly with plastic wrap and place in the refrigerator to chill for 30 minutes or overnight.
- Prep: Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper or a silicone baking mat.
- Bake: Using a 2 tablespoon cookie scoop, scoop balls of cookie dough onto prepared baking sheet about 2 inches apart. Press additional chocolate chips into the tops of the cookies if desired. Place baking sheet on center rack of preheated oven and bake for 12-13 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Keep extra cookie dough in the fridge until ready to bake.
Notes
*Cookies will keep in an airtight container stored at room temperature for 2-3 days or can be frozen for up to a month. Unbaked cookie dough will keep in the fridge for 24 hours or can be frozen for up to a month.
*If you want perfectly round cookies, gently swirl the open side of a large mug around each cookie right when they come out of the oven. This will give them a nice, uniform shape.
More Vegan Cookie Recipes
- Vegan Espresso Chocolate Chip Cookies
- Vegan Peanut Butter Cookies
- Vegan Chocolate Chip Cookies
- Vegan S'mores Cookies
- Vegan Cowboy Cookies
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