Indulge Guilt-Free: The Ultimate Recipe for Vegan Double Chocolate Chip Cookies
After perfecting our Vegan Dark Chocolate Cookies made with almond meal and date paste, a new and equally exciting challenge arrived in my inbox: a recipe for Vegan Double Chocolate Chip Cookies from the renowned One Green Planet. What immediately caught my attention was the promise of a delicious, rich, and truly decadent vegan cookie that could be made entirely with common pantry staples, unlike the almond meal version that sometimes requires more specific ingredients. This recipe offered accessibility without compromising on flavor or texture, making it a perfect addition to any plant-based baker’s repertoire.
There’s something uniquely comforting about a warm, gooey chocolate chip cookie, and the idea of a double chocolate version, bursting with cocoa flavor and extra chocolatey goodness, was simply irresistible. This recipe truly delivers on that promise, offering a deeply satisfying treat that proves vegan baking can be just as, if not more, delightful than its traditional counterparts. It’s a fantastic option for those seeking a dairy-free, egg-free dessert that everyone can enjoy, whether they follow a vegan diet or simply appreciate a phenomenal cookie.
My Baking Adventures: From Thin to Perfectly Chewy
My journey with these Vegan Double Chocolate Chip Cookies involved two distinct baking rounds, each offering valuable insights into achieving the perfect texture and appearance. Baking is often a delightful experiment, and these cookies were no exception, teaching me a few tricks along the way that I’m excited to share. The original recipe is quite flexible, allowing for variations that can cater to different preferences and available ingredients.
First Batch: Learning from the Spread
For my initial attempt, I followed the recipe closely, using a combination of pastry flour and all-purpose flour, along with a fancy Dutch process cocoa from King Arthur. The aroma filling my kitchen was divine, hinting at the rich chocolate experience to come. However, upon taking them out of the oven, I noticed a common baking challenge: the cookies spread quite a bit, resulting in thinner, almost lace-like edges. While undeniably delicious – their thinness gave them a wonderful crispiness – I envisioned a slightly plumper, chewier cookie.
To combat the spread, I employed a classic baker’s trick: chilling the dough. I chilled the remaining dough overnight, and the difference was remarkable. The next day, the cookies baked up much prettier, maintaining a more desirable shape and thickness. They still spread a little, as many plant-based cookies tend to do due to the higher fat content of vegan butter, but I had another trick up my sleeve. While the cookies were still hot and pliable, I gently tapped their edges inward with the back of a spatula, nudging them into perfectly round circles. This simple step vastly improved their aesthetic without affecting their incredible taste. The Dutch process cocoa, known for its dark color and mellow flavor, contributed to a deep, intense chocolate hue and a less bitter profile.
Second Batch: Simplicity and Subtle Differences
Inspired by the first round’s success and eager to test the recipe’s versatility, I embarked on a second batch. This time, I streamlined the flour choice, opting for just all-purpose flour, a staple in every kitchen. For the cocoa, I used natural cocoa powder from Aldi, which is more readily available and often less expensive than specialty brands. The results were consistent: still incredibly tasty. The cookies were a tad thicker than the first, un-chilled batch, though the difference wasn’t dramatic. Natural cocoa, being acidic, reacts differently with baking soda, often producing a slightly lighter crumb and a more pronounced chocolate flavor compared to Dutch process cocoa, which is alkaline.
This experiment confirmed that these vegan double chocolate chip cookies are wonderfully adaptable. Whether you have specialty flours and cocoas or prefer to stick to basic pantry items, you can achieve a truly delightful result. The key takeaway here is that slight variations in ingredients can subtly alter the texture, but the core deliciousness remains.
Finding Your Perfect Cookie Size
Another aspect I experimented with was cookie size. For the first batch, I made smaller cookies, yielding about 20 per batch, which were perfect for a casual treat or sharing among a few people. The second batch, I opted for a larger scoop, resulting in about 12 bigger cookies. Personally, I found myself drawn to the charm and manageability of the smaller ones. They’re bite-sized portions of joy, ideal for portion control (or convincing yourself to have “just one more”).
However, if you’re baking for a special occasion, planning a bake sale, or running a bakery, the larger cookies definitely have an impressive presence. They look more substantial and are often perceived as a more luxurious indulgence. The choice really depends on your purpose. Regardless of size, the baking time will need slight adjustment – smaller cookies will bake faster, while larger ones might need an extra minute or two to achieve that perfect set.
Why These Vegan Double Chocolate Chip Cookies Will Become Your Go-To
Beyond being simply delicious, these vegan double chocolate chip cookies boast several qualities that make them a standout recipe. They are:
- Effortlessly Accessible: Requiring only common ingredients found in most supermarkets, this recipe avoids hard-to-find specialty items, making it perfect for spontaneous baking sessions.
- Rich and Decadent: The combination of cocoa powder and dairy-free chocolate chips creates an intense chocolate flavor that will satisfy even the most discerning chocolate lover.
- Perfectly Textured: With chewy centers and slightly crisp edges, these cookies offer a satisfying textural experience that rivals traditional non-vegan versions.
- Dietary Inclusive: As a fully plant-based recipe, these cookies are naturally dairy-free and egg-free, making them suitable for vegans, those with allergies, or anyone looking to explore more compassionate baking options.
- Customizable: The base recipe is robust enough to welcome various additions, from different types of nuts to dried fruits, allowing for endless customization to suit your palate.
Key Vegan Baking Substitutions Explained
For those new to vegan baking, understanding the role of plant-based substitutions is crucial. This recipe successfully utilizes a few key ingredients to mimic the function of traditional dairy and eggs:
- Flax Egg (Ground Flaxseed + Water): This magical combination creates a gel-like consistency that acts as an excellent binder, replacing chicken eggs. It helps hold the cookies together and provides a subtle richness without any eggy flavor. It’s a staple in many vegan baking recipes for a reason!
- Plant Butter: Vegan butter alternatives have come a long way. Brands like Country Crock (specifically their plant butter with almond or olive oil) perform exceptionally well in baking, providing the necessary fat for moisture and tenderness. Different brands might have slightly varying fat contents, which can influence spread, so keeping your dough chilled can help maintain shape.
- Dairy-Free Chocolate Chips: The market now offers a wide array of excellent dairy-free chocolate chips. Always check the ingredient label to ensure they are truly vegan. Brands like Enjoy Life, Ghirardelli (certain varieties), or Pascha are popular choices.
Tips for Achieving Cookie Perfection
To ensure your vegan double chocolate chip cookies turn out perfectly every time, keep these valuable tips in mind:
- Chill Your Dough: As my first batch demonstrated, chilling the dough for at least 30 minutes (or even overnight) significantly helps in preventing excessive spreading. The colder, firmer fat in the butter takes longer to melt in the oven, giving the cookies a chance to set before flattening too much.
- Measure Accurately: Especially in baking, precision matters. Use a kitchen scale for flour and cocoa powder to ensure accurate measurements, as scooping can vary widely.
- Don’t Overmix: Once you add the flour mixture, mix until just combined. Overmixing develops gluten, which can lead to tough, dense cookies.
- Watch Your Bake Time: Ovens vary, so the specified 10-12 minutes is a guideline. Look for cookies that appear set around the edges but still look slightly soft in the center. They will continue to cook slightly after being removed from the oven.
- The Spatula Trick: If your cookies spread more than desired, gently tap the edges inward with the back of a spatula or a large round cookie cutter immediately after removing them from the oven while they are still hot and pliable. This helps them regain a more appealing round shape.
- Add Extra Chocolate Chips on Top: For that bakery-style look, press a few extra dairy-free chocolate chips onto the top of the hot cookies right after they come out of the oven. They will melt slightly and look beautifully tempting.
- Experiment with Add-ins: While the recipe calls for walnuts or pecans and optional dried cherries, feel free to get creative. White chocolate chips (vegan), toasted coconut flakes, or a sprinkle of flaky sea salt can elevate these cookies even further.
Serving and Storage Suggestions
These Vegan Double Chocolate Chip Cookies are best enjoyed warm, perhaps with a scoop of vegan vanilla ice cream or a glass of cold plant-based milk. For storage, keep them in an airtight container at room temperature for up to 3-4 days. They also freeze beautifully! You can freeze the baked cookies for up to 2-3 months, or even freeze the raw dough balls to bake fresh cookies whenever a craving strikes. Simply place the scooped dough balls on a parchment-lined tray, freeze until solid, then transfer to a freezer-safe bag.
Recipe
Vegan Double Chocolate Chip Cookies
Cookie Madness
Pin Recipe
Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1 ½ sticks 170 grams Country Crock plant butter with almond or olive oil, softened
- 1 scant cup granulated sugar 190 grams
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour 160 grams
- ⅓ cup 25 grams unsweetened cocoa powder, natural or Dutch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup of chocolate chips that don’t have dairy
- ½ cup coarsely chopped walnuts or pecans
- ⅓ cup dried cherries optional
Instructions
-
Preheat the oven to 350°F (175°C). Have ready two parchment-lined baking sheets. If you plan to chill the dough, you can hold off on preheating until closer to baking time.
-
In a small bowl, prepare your flax egg by mixing together the ground flaxseed and water. Stir well and set aside for 5-10 minutes to thicken.
-
In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set this bowl aside.
-
Using an electric mixer (handheld or stand mixer), beat the softened plant butter and granulated sugar together in a separate bowl until the mixture is light and creamy, about 2-3 minutes. Add the prepared flax egg and vanilla extract, then continue to beat until everything is thoroughly combined.
-
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Be careful not to overmix. Fold in the dairy-free chocolate chips, chopped nuts (walnuts or pecans), and dried cherries (if using).
-
Using a medium cookie scoop (approximately 1.5 tablespoons), scoop out about 20 mounds of dough. Arrange them about 2 ½ inches apart on your prepared baking sheets. For slightly flatter cookies, press down lightly on each mound. For larger cookies, use a larger scoop (about 3 tablespoons) and scoop out approximately 12 mounds of dough. For best results and to prevent spreading, consider chilling the scooped dough for at least 30 minutes before baking.
-
Bake for about 10-12 minutes for smaller cookies, or 12-14 minutes for larger cookies, or until the edges appear set and lightly golden, but the centers still look slightly soft. Remove from the oven. If the cookies have spread more than desired, gently tap in the edges with the back of a spatula or a round cookie cutter while the cookies are still hot and pliable. For an extra enticing look, set a few more chocolate chips on top of the hot cookies, allowing them to melt beautifully. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.