Can I use any type of vegan chocolate for these cookies?

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.

How do I prevent the cookies from spreading too much while baking?

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.

Can I make the dough in advance and freeze it for later 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.

Can I make larger or smaller cookies than the recipe suggests?

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.

Can I make these cookies gluten-free?

No. Unfortunately this recipe cannot be made using gluten-free flour.

Vegan Double Chocolate Cookies (Only 10 Ingredients + 1 Bowl)

Vegan Double Chocolate Cookies

Double chocolate cookie with a bite taken out of it on a baking sheet.

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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.

Author: Lyndsey Hiltner
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

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1 c vegan butter

3/4 c light brown sugar

3/4 c granulated sugar

1/4 c nondairy milk

2 tsp vanilla extract

1 tsp baking soda

3/4 tsp sea salt

1/2 c dutch processed cocoa powder

2 1/4 c all purpose flour

1 1/2 c nondairy chocolate (chips or chunks)

flake salt for sprinkling (optional)

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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.

Equipment

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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.

Find it online: https://censoredbaker.com/vegan-double-chocolate-cookies/