While my ultimate favorite cookie will always be a classic chocolate chip, I decided to riff on a classic today: vegan double chocolate cookies. This is the ultimate chocolate dessert for the Chocolate Lover(TM) in your life! These cookies are perfect with a chilled glass of non-dairy milk, a snuggly blanket, and your favorite book.
Honestly, the past few weeks have been a challenge for me, as I am sure they have been for many of you. All I have wanted are the things that bring me comfort. And that includes (but is by no means limited to) CHOCOLATE. With case numbers on the rise, our holiday traditions are now laden with uncertainty and change. What can we do? How can our holidays resemble something even close to what brings us joy each year?
I know that the world’s ills will not be fixed with chocolate, but as we huddle up the holidays, we can certainly try, can’t we? Plus, this is a dessert you do not have to think about too much when you’re putting it together, and this is why I like it! They also offer a lot of flexibility, given that the dough is utterly fabulous. Bake half and eat half of the dough as-is? Eat all the dough? Bake these up and leave a few out for Santa? Eat these while watching The Great British Bake Off? Let me know how you like to divvy up your cookie dough!
Vegan Double Chocolate Cookies: Putting Them Together
The process for these vegan double chocolate cookies is nearly identical to my classic chocolate chip cookies. The primary difference is that I changed up the vegan egg replacer and swapped out some of the flour in that recipe for cocoa powder. And not just any cocoa powder. Recently, in an online shopping/baking frenzy, I splurged on this cocoa powder.
If you want to take your baking to the next level, splurge on a container of good cocoa powder. Don’t get me wrong, I adore the cocoa from places like Trader Joe’s and always keep it on hand for quick baking projects. But if I am feeling particularly decadent, I reach for the schmancy fancy cocoa powder. Yum. In these times of strife and stress, sometimes it’s the little things that can make all the difference in our spirits! To make these cookies, you will need:
- Cocoa powder
- Baking soda
- Vegan butter
- White cane sugar
- Brown sugar
- Flaxseed + water (to prepare flax eggs)
- Chocolate chips
Firstly, you’ll need to prepare your flax egg. Mix the ground flaxseed and water together in a small dish and set aside. Then in a medium bowl, whisk together the remaining dry ingredients.
Cream together the butter and both kinds of sugar in a separate mixing bowl. Then slowly mix in the vanilla extract and prepared flax egg.
Slowly add the dry ingredients into the wet, mixing slowly. And voila! You have cookie dough!
Let the dough chill for half an hour in the refrigerator before you place it onto your baking sheet in third-cup sized balls. These are big cookies, I know.
While chilling, preheat the oven to 375 degrees.
Bake for 18-20 minutes.
Take a bite of chocolatey heaven. Go ahead. Even while they’re still warm. Pour yourself a glass of milk and take a bite. Right now. I’ll wait!
Have you transcended this plane of existence on a cloud made of chocolate yet? Good!
Vegan Double Chocolate Cookies
- small mixing bowl
- 2 medium mixing bowls
- Parchment paper
- 2 half-sheet baking pans
- 2 tablespoons flaxseed
- 6 tablespoons water room temperature
Double Chocolate Cookies:
- 320 grams (~2 ⅔ cup) All-purpose flour
- 30 grams (~⅓ cup) Cocoa powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 225 grams (~1 cup) vegan butter
- 100 grams (~½ cup) granulated sugar
- 105 grams (~½ cup) brown sugar
- 1 teaspoon vanilla extract
- 250 grams (~1 ½ cup) chocolate chips semi-sweet
Prepare The Flax Egg:
- In a small dish, whisk together the ground flaxseed and water. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and both kinds of sugar together on high speed until the mixture lightens in color and sugar is fully incorporated.
- Reduce speed to medium-low and add the mixed flaxseed egg and vanilla.
- Slowly add the flour mixture to the butter mixture, scraping down the sides of the bowl as needed with a rubber spatula.
- Stir in the chocolate chips.
- Chill the cookie dough for fifteen minutes in the freezer, or for at least thirty minutes in the refrigerator.
- While the dough is chilling, preheat your oven to 375 degrees.
- Line a baking sheet with a silicone baking mat or parchment paper.
- After the dough has chilled, use a 1/3 cup** measure to portion large balls of dough on the tray, slightly flattening the top of each one with your hands.
- Bake for 18-20 minutes, or until the cookies are slightly browned around the edges.
I would love to know what you all are baking in anticipation of the upcoming holiday! Let me know in the comments below.
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