Double Chocolate Cookies
How to make the ultimate super easy vegan double chocolate cookies. Crunchy around the edges with soft centres and delicious all over.
This recipe is adapted from my chocolate chip cookie recipe and you wouldn’t know they are vegan unless someone told you, they’re basically everything a chocolate chip cookie should be and more.
If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂
For these awesome vegan double chocolate cookies all you need are these ingredients:
- Neutral-tasting oil (coconut, vegetable or sunflower oil) – any neutral tasting oil is good, I use sunflower. Alternatively for more flavour, you can replace the oil with the same amount of melted butter.
- Brown sugar – gives structure and sweetness.
- Caster or granulated sugar – gives structure and sweetness.
- Vanilla extract or paste – adds flavour and enhances the other ingredient flavours.
- Plain or all-purpose flour – for adding structure and lightness.
- Cocoa powder – I prefer to use a high-quality dark cocoa powder over regular cocoa powder. It adds a rich chocolate flavour and builds structure.
- Bicarbonate of soda or baking soda – is a chemical leavening which reacts with the acid in the cocoa powder prior to baking. Thus, carbon dioxide forms and causes the batter to expand, creating a nice light sponge texture.
- Baking powder – is a chemical leavening similar to baking soda, except it starts to work once it reaches a certain temperature during baking.
- No-dairy milk (such as almond, oat, rice or soy milk) or water – adds moisture and flavour.
- Good quality vegan chocolate – use a good quality, as it is one of the stars in this recipe
- Chocolate: There are now quite a few brands making vegan chocolate to choose from, such as these bars – Lindt classic milk chocolate, Ombar 55% coco mylk, Ombar 72% dark chocolate, Happi plain oat milk, Happi white chocolate, Montezuma’s Fitzroy 74% dark cocoa.
TIP: I highly recommend adding a good pinch of fine salt to your biscuit doughs. In a seemingly absurd or self-contradictory way, salt intensifies the mouths’ ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells, thus triggering the cells to register sweetness. The result is that salt not only alerts our ‘salt sensitivity’, but also triggers our ‘sweet sensitive’ taste buds.
WHAT VARIATIONS CAN I MAKE?
I really like these cookies made with nuts also, simply add 100 g of coarsely chopped pecans, pistachios, almonds, walnuts or even pumpkin seeds.
If you want to try something different, try pushing a few smarties or M&M’s into the top of the cookies before baking.
I love the chopped dark chocolate in these cookies but feel free to simply swap it for milk or white chocolate. You can also use chocolate chips.
If you experiment, I would love to know how you get on and share it with the other readers.
Here is some kitchen equipment that I use and recommend for this recipe.
TIP: I highly recommend using metric measurements and a digital kitchen scale, rather than cup measurements. If you have ever ended up with dry, dense or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes on this blog are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
If you are interested in understanding conversions, here you will find the best conversion chart.
Serving: one double chocolate cookie
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.
I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
STORAGE AND FREEZING
I find the best way to store these cookies is in a tin at room temperature, as it allows them to breath just enough that they stay crispy. An airtight container that’s not completely sealed will also keep your cookies away from humidity and moisture. They will soften as time goes by.
Freezing the cookie dough – freeze the dough balls on a baking tray or plate, lined with baking paper. Once the cookies have frozen solid, approx. 30 minutes, transfer them to a freezer-safe, airtight container. They will last up to 3 months in the freezer. Bake them from frozen, adding an additional 1-2 minutes to the instructions above.
Freezing the baked cookies – To freeze the baked cookies, cool the cookies completely and then freeze on the baking tray. When the cookies have frozen solid, approx. 30 minutes. Store the cookies in a freezer-safe, airtight container for up to 1 month. When ready to serve, allow the cookies to reach room temperature.
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Resting and chilling the cookie dough – if you want to get the best results, Placing the dough in the fridge prior to baking, allows the dry ingredients to absorb the moisture from the wet ingredients. This creates more flavour in the dough and because the fats are also chilled it prevents the cookies from spreading out too quickly during baking.
How long should I chill the dough? – patience isn’t really my strong suit, so I totally understand if you can’t wait! If this is the case, I usually bake off a few cookies immediately and then place the rest to chill in the fridge. If you’re not in a hurry, try to leave the dough to rest overnight or at least try to chill your dough for 30 minutes. It’ll be worth it!
Double Chocolate Cookies (Vegan)
- 100 g neutral-tasting oil (coconut, vegetable or sunflower oil)
- 100 g soft light brown sugar (muscovado)
- 50 g caster sugar (or granulated)
- 3 tbsp non-dairy milk (almond, oat, rice or soy milk) (or water)
- 1 tsp pure vanilla extract or 1/2 tsp of vanilla paste
- 160 g plain flour (all-purpose)
- 30 g dutch cocoa powder
- ½ tsp bicarbonate of soda / baking soda
- ½ tsp baking powder
- 1 pinch fine sea salt
- 100 g dark chocolate (minimum 50% cocoa solids) (chopped or use chocolate chips)
- Cookie dough: In a medium bowl, whisk together the coconut oil, brown sugar and caster sugar together until light and fluffy.
- Add the non-dairy milk and vanilla and mix together.
- Sift the flour, cocoa, salt, baking soda and baking powder into the bowl.
- When fully combined, stir in the coarsely chopped chocolate or chips.
- Shaping: There are one of two methods you can use for forming your cookies:Method 1. Use a 2 tbsp ice cream scoop to create balls out of the mixture and place them on a baking tray, lined with baking paper.Method 2. Roll the dough out into a log shape about 4 cm (2 inches) wide. If you want bigger cookies roll it to about 5-6 cm in diameter. Wrap it in clingfilm or plastic wrap.
- Resting: This stage is optional. Place them in the refrigerator for a couple of hours or overnight. This helps to allow the dough to rest, firm up and mature the flavours. *see notesFreezing the dough: At this stage, the dough can also be frozen for baking another day.
- Preheat the oven to 180°C fan / 400°F / Gas 6.
- Method 2: For shaping, simply slice the log in 1 cm slices and place on a parchment or silicone-lined baking tray.
- Baking: Bake for 12-14 minutes. Remove from the oven and let them rest on the baking tray for 5 minutes before transferring to a wire rack to cool.
PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!
I love to hear your feedback, please leave your thoughts and a rating using the comments section below!