I love chocolate chip cookies, and these Vegan Double Chocolate Chip Cookies really hit the spot. They are slightly crunchy on the outside and chewy in the middle. We get that consistency by adding in melted vegan chocolate to the mix. It really makes a difference.
If you’re after another chewy cookie, but don’t fancy Chocolate Chip Cookies then check out our Vegan Lemon Cookies as well.
Vegan Double Chocolate Chip Cookies
- 3 cups Plain Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/3 cup Cocoa
- 3/4 cup Vegan Chocolate Chips I use Sainsbury's Dark Chocolate
- 3/4 cup Vegan butter
- 1/4 cup Vegetable Fat - I use Trex Just use vegan butter if you don't have this
- 3/4 cup Caster sugar Use Granulated if you don't have Caster
- 1 cup Soft Brown Sugar
- 1 tbsp Vanilla Paste
- 1/4 cup Non-Dairy Milk - We use Koko
- 70g Dark Vegan Chocolate
- Preheat the oven to 180°C, 350°F and grease your cookie sheet.
- Put the dark chocolate in a metal bowl on top of a pan filled about half full with water and bring to a low simmer, the chocolate should melt fairly quickly. Put to one side.
- In a large bowl mix the flour, cocoa, baking powder, baking soda. Mix in the chocolate chips and put to one side.
- Cream the sugars, vanilla and fats until light and a bit fluffy. Mix the flour, creamed sugars, milk and chocolate together until all incorporated into a dark, delicious cookie dough (it will be quite stiff)
- Use a teaspoon to spoon to form balls, flatten slightly and put onto the prepared cookie sheet. These cookies spread quite a bit so don't put them close.
- Bake for 8-10 minutes.
- When they come out of the oven they will be puffy, whack the baking tray on the counter top and they will flatten down to be nice and chewy. Cool on a wire rack.