Why are my cookies dry or crumbly?

This usually happens from too much flour or over-baking. Spoon and level the flour carefully and remove the cookies when the centers still look slightly soft.

Can I use natural cocoa powder instead of Dutch-processed?

Yes, but the flavor will be slightly less rich. Dutch-processed cocoa gives a smoother, darker chocolate flavor.

Do I need to chill the dough?

Not always, but chilling helps prevent spreading and can create thicker, chewier cookies.

Can I use chocolate chips instead of chunks?

Absolutely. Chips hold their shape more, while chunks create gooier pools of melted chocolate.

How do I get bakery-style cookies?

Use a cookie scoop, press extra chocolate on top before baking, and slightly under-bake the cookies for soft centers.

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

Vegan Double Chocolate Cookies

Double chocolate cookie sprinkled with flaky sea salt.

Print Recipe

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5 from 1 review

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: 18 3-inch Cookies 1x
Category: Cookies
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

Scale

1 cup vegan butter

3/4 cup light brown sugar

3/4 cup granulated sugar

1/4 cup nondairy milk

2 teaspoons vanilla extract

1 teaspoon instant espresso powder

1 teaspoon baking soda

3/4 teaspoon salt

1/2 cup dutch processed cocoa powder

2 1/4 cups all purpose flour

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

flake salt for sprinkling (optional)

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Instructions

Mix: Cream together vegan butter, brown sugar and granulated sugar in a large bowl until light and fluffy using an electric hand mixer. This should take about 1 minute. Add the nondairy milk, vanilla extract, espresso powder, 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: Cover the bowl tightly with plastic wrap and place in the refrigerator to chill for at least 1 hour.
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 2-3 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 11-13 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.

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