Vegan Double Chocolate Chip Cookies
These vegan double chocolate chip cookies are soft, gooey, and ultra-chocolatey and fudgy! They're so easy to make, use only simple ingredients, and there's no chill time required.
- 1 tbsp ground/milled flaxseed * (SEE NOTES)
- ½ cup vegan butter, softened
- ¾ cup light brown sugar (150 g)
- ¼ cup granulated sugar (50 g)
- 1 ⅓ cup all-purpose flour* (167 g)
- ⅓ cup unsweetened cocoa powder (33 g)
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- 2 tbsp vegan milk of choice
- ½ cup vegan chopped chocolate or vegan chocolate chips, plus more for on top if desired
Add 1 tbsp of ground flaxseed and 2½ tbsp of warm water to a small bowl. Mix together and set aside until the mixture becomes thick and gelatinous (around 10-15 minutes).*
Preheat the oven to 350°F and line two baking sheets with parchment paper.
In the bowl of a handheld mixer or standing mixer, beat the butter, brown sugar, and granulated sugar together until light and fluffy (around 1-2 minutes). Add in the flax egg, milk, and vanilla extract.
Pour in the flour, salt, baking soda, and cocoa powder and mix until just combined. Stir in the chocolate.
Roll the dough into 2 tablespoon sized balls and place on the baking sheet around 3 inches apart. Press a few extra chocolate chips/chopped chocolate into the tops of the dough if desired.
Bake one tray at a time for 10 minutes or until the edges are set. Let the cookies cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely.
FLAX EGG: The flax egg won't work properly in the recipe unless wait for it to become gel-like and goopy. If after 15 minutes it's still watery, you can put it in the fridge for a few minutes to firm it up. The flax seed must be ground up, not whole. You can also use chia seeds to make a chia egg, or a store-bought egg replacer. If you're not vegan, you can replace this with one egg.
MEASURING FLOUR: Properly measure your flour and cocoa powder using the scoop and level method or a kitchen scale. Too much flour will lead to dry, crumbly cookies.
If your dough seems dry and crumbly, you may have added too much flour. You can save the dough by adding ½ tablespoon more milk to the dough. If it's still crumbly, add another ½ tablespoon until it is no longer crumbly.
Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 5-6 days.
The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you're ready to eat them. To freeze the dough, form balls of dough and place them on a parchment lined baking sheet in the freezer until frozen, then transfer to a freezer bag. Freeze for 2-3 months.