Vegan Double Chocolate Cookies
Vegan Double Chocolate Cookies
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 13-15 cookies
Measurements:
(Recipe in grams below!)
1 cup vegan butter
1 cup of packed brown sugar (light or dark)
2 tsp vanilla extract
1 & 3/4 cup of All-purpose flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1 cup vegan chocolate chips (or 1 chopped vegan chocolate bar)
Topping
pinch of flakey sea salt (per cookie)
Vegan Butter?
My go-to vegan butter is the brand Earth Balance. But, there are so many vegan butters out there that should all work similarly in this recipe. Another brand that works very well and tastes amazing is Country Crock. Country crock has different variations of their vegan butter, including my favorite, the stick butter. I always use stick butter, opposed to pre-whipped butter or butter in the containers, because the sticks are already pre-measured in both grams and tablespoons.
If you choose to use a pre-whipped vegan butter, measure it out to 1 cup, instead of the 3/4 cup that the recipe calls for. If you use pre-whipped vegan butter, you can skip the first step!
What Ingredients make these Vegan?
The only ingredients that allow these cookies to be vegan is changing the butter to vegan butter, removing the egg, and changing the normal chocolate into a vegan chocolate.
Chocolate normally contains whey protein and milk. Thus, making it not vegan. There are many alternatives, such as dark chocolate.
If you are following a strict vegan diet, you may consider All-purpose flour to not be vegan due to the wheat. Though All-Purpose flour is considered safe for vegans, sometimes there are additives in the wheat flour that are derived from animals. There are many alternatives that can be substituted in this recipe, if you are not comfortable with the All-Purpose Flour. Here are some alternatives:
Coconut Flour
Almond Flour
Oat Flour (blended up oats)
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Measurements in Grams
226 grams vegan butter
200 grams of packed brown sugar (light or dark)
4 grams vanilla extract
220 grams of All-purpose flour
60 grams cocoa powder
4 grams baking soda
2 grams baking powder
115 grams vegan chocolate chip (or 1 chopped vegan chocolate bar)
Topping
pinch of flakey sea salt (per cookie)
Instructions
Step 1
Preheat oven to convection 350 degrees Fahrenheit.
To start cookie dough, beat room temperature vegan butter in stand mixer/by hand for 3-5 minutes (or until butter turns off-white).
Step 2
Add in brown sugar and white sugar to your butter. Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).
Step 3
Mix in vanilla extract.
Step 4
Add flour, baking soda, cocoa powder and baking powder to form your dough. If using a stand mixer, mix on low. If mixing by hand, use a spatula.
Lastly, add your choice of vegan chocolate (I used a bar and chopped it into chunks).
Step 5
Use a 1/3 cup scoop (approximately 80 grams) (or however much your heart desires) and place a single ball of dough on baking tray. THIS IS YOUR TEST COOKIE! Always start with baking a single cookie, to make sure you didn’t forget an ingredient and/or your oven isn’t too hot (some ovens have hot-spots or cook things quicker/slower than others). This is also a good indicator of how much your cookie will spread.
If your test cookie came out too flat, add a couple more tablespoons of flour. If it is too thick and didn’t spread, add 1-2 tbsp of your choice of nut milk.
Step 6
Bake cookies for 9-11 minutes (for 1/3 cup scoop).
Step 7
For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean. Then let cookies sit on tray for about 10 minutes before removing.
Add a sprinkle of flakey sea salt on top of each cookie and you are done!
Step 8
You can eat these fresh and/or put these in the fridge to store up to 10 days!