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! 🙂

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INGREDIENTS

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.

Vanilla recommendations: pure vanilla extract or vanilla paste or vanilla pods.

• 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.

Cocoa recommendations: Dr. Oetker Fine Dark Cocoa Powder or not as dark – Sevenhills wholefoods organic cacao powder

• 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.

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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.

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EQUIPMENT SUGGESTIONS

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.

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NUTRITION

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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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RECIPE TIPS

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!

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If you liked this double chocolate cookies recipe,

take a look at my inspirational recipe collection for more ideas.

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HAPPY BAKING!