Vegan Double Chocolate Chip Cookies

*This recipe was first published on the 30th of May 2020.

These vegan double chocolate chip cookies are easy to make, full of rich chocolate flavour with a super soft, fudgy, and chewy texture. They are so delicious and great to bake for snacks, desserts and as a gift for home parties.

*This post may contain affiliate links. For full disclosure visit our Affiliate Disclosure page.

Classic chocolate chip cookies are good. But these chunky double chocolate chip cookies are not just good but a whole lot better on so many levels! These cookies are thick, soft, fudgy, chewy, and have a rich chocolaty flavour and big chunks of chocolate folded in to make these cookies extra chunky and decadent. 

When it comes to cookies, they are categorised into 2 major types for me. A Thick, chunky and chewy type or a thin, light and crisp type. I must admit that I wasn’t a big fan of cookies when I was a kid, because the cookies my mom used to buy from the supermarkets were just dry and blunt, not something that I would look forward to eating..

This was the image of cookies I had for so long until I met this vegan chewy gooey heaven of chunky chocolate chip cookie in Camden Town in London! It literally changed my world of cookies instantly when I had the first bite. I couldn’t believe how delicious it was and how they make such amazing cookies without eggs or milk, and it was gluten-free too! Ever since that day, I’m a huge fan of chunky and chewy cookies.

These double chocolate chip cookies are just like the ones I had in Camden town – thick and chewy with lots of melty chocolate chunks. I’m sure this recipe is going to be your next favourite cookie recipe!

Main ingredients and substitutions

Plain flour: The base for these vegan chocolate cookies is plain flour. I like to use regular flour for this recipe but if you are gluten-free, feel free to use a 1:1 gluten-free flour blend.

Brown sugar: I used brown sugar alone for this cookie recipe as the main sweetener! It creates a lovely soft and chewy texture in cookies. You can also use white caster sugar too if you prefer, but the final product may have a slightly different texture.

Coconut butter: Instead of regular butter, I used coconut butter in this recipe! Coconut butter is a little different from coconut oil. It’s made of the entire coconut fresh blended until it’s a smooth butter form, whereas coconut oil is the fat extracted from coconut and has no coconut fresh. The texture of coconut butter is more similar to regular butter than coconut oil!

Cacao powder: not cocoa powder! Use 100% cacao powder with no added sugar or other ingredients in it. I used regular cacao powder but you can use dark cacao powder too. Carob powder might work in this recipe too!

Vegan milk chocolate: I used a vegan milk chocolate bar for this recipe and chopped it into chocolate chunks! You can also use a dark chocolate bar too if you prefer the taste of it in cookies. Store-bought vegan chocolate chips work fine here too!

Other ingredients: vanilla, salt, soy milk, and baking powder.

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

Baking tray: Make sure your baking tray is nice and flat! 

Parchment paper/baking sheet: Use a sheet of parchment paper or a baking sheet so that the cookies won’t stick to the tray and it’s so much easier to transfer them to a cooling rack.

Ice cream scoop: I have a few ice cream scoops in different sizes. They are super handy when making cookies and other baked goods like muffins!

Turner: I use a turner with a big enough surface to transfer my cookies to a cooling rack.

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

How to make easy double chocolate cookies

Step 1: Chopping and mixing

First, let’s chop a vegan milk chocolate bar! I like to have random sizes of chocolate chunks so I try to chop smaller chunks and bigger chunks. Be careful not to cut your fingers! Set aside.

In a bowl, mix the slightly warm coconut butter, sugar, vanilla, and room temperature soy milk together until well combined and smooth. Using slightly warm coconut butter and room temperature soy milk is very important! If you use cold ones, they won’t mix well together. Set aside for now.

Step 2: Mix the dry ingredients

In a large bowl, mix the flour, cacao powder, baking powder, and salt together with a whisk until well combined and there are no lumps of flour or cacao powder left in the mixture. If your cacao powder is lumpy, use a sieve and sift it in so that you won’t end up with chunks of cacao powder in the dough!

Step 3: Make cookie dough

Add the wet mixture to the dry mixture and mix well with a large wooden spoon until combined. Don’t over mix! Overmixing can cause gluten to form too much, which can result in touch texture in cookies. Add the chocolate chunks and gently fold in a few times until they are thoroughly incorporated into the dough. Rest the dough at room temperature for 10-15 mins. For this cookie recipe, you don’t have to put the dough in the fridge!

Step 4: Bake

Preheat the oven to 180°C(350°F). 

Let’s make cookie balls! Scoop the dough using an ice cream scoop and place it on a baking tray with a parchment paper or a baking sheet. Using an ice cream scoop makes it easy to get the same size cookies throughout every batch! 

Once you placed cookies on the tray, press them down slightly. Make sure that there is enough space between each cookie so that they can spread and won’t stick to each other. Bake them for 12 mins in the preheated oven.

Take them out of the oven and rest them on the tray for 5 mins. The cookies are still quite soft and might look not cooked right after you take them out of the oven but don’t worry! They’ll continue to cook a little more on the tray and firm up nicely. Transfer the cookies to a cooling rack carefully with a turner and cool further. Enjoy while warm!

Tips and tricks

Weigh the ingredients

The ratio of dry and wet ingredients is very important when it comes to baking, including these chunky chewy chocolate cookies.

If too much fat is in the dough the cookies will spread too much and become too crispy, which we are not looking to get in this cookie recipe. Using the right amount of sugar is pretty important too as it gives these cookies a nice chewiness. 

Weighing ingredients with a digital scale is the best way to get a great result!

Use room temperature ingredients

When mixing the coconut butter and soy milk, make sure that they are at room temperature so that they mix well together! If you use cold coconut butter or soy milk, the coconut butter won’t be soft enough to mix. Take them out of the fridge before making this cookie recipe and let them sit at room temperature for a while!

How to store

You can store these cookies in a cookie jar with an airtight lid for up to 5 days! Eat straight out of the jar or microwave for 5-10 seconds to make it warm again like they are fresh out of the oven, which is my favourite way to eat them!

You can also freeze these cookies. Place them in a freezer-friendly airtight container and store them in the freezer for up to 2-3 months. Microwave them until they are warm again and enjoy!

Q and A

How do you make double chocolate chip cookies moist?

The moist texture in cookies is created by the fat and sugar in the cookies! So weighing the ingredients correctly is very important. If you use too little vegan butter or oil in the cookies, they can become less moist and a little dry. 

Also make sure to rest the cookie dough before baking so that the dry ingredients can absorb moisture well, which can achieve a moist texture in cookies!

How do you know when double chocolate cookies are done?

It is a little trickier to determine whether double chocolate chip cookies are done than regular chocolate chip cookies, but you can tell that they are done by looking at the edge and top carefully.

When they are done, the edge looks slightly crispy and firm, and the top look drier than when they went into the oven and firm. The centre of the cookies might look under-cooked right out of the oven but don’t worry, they’ll keep cooking on the tray a little longer and firm up further nicely!

My cookies are dry and bitter?

If your cookies came out dry and bitter, you might have added the cacao powder too much. Make sure to weigh the cacao powder with a digital scale instead of measuring with a measuring cup which is a more accurate way to measure ingredients! 

My cookies spread and flat! What went wrong?

Try weighing the ingredients with a digital scale and see if that helps! The most common reason for cookies to spread is adding too much fat in them.

If weighing doesn’t help, it might be due to the coconut butter you are using having more fat in it than the one I used. In this case, add 1-2 tablespoons of flour and see if it helps! 

Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!

You will LOVE these vegan double chocolate chip cookies because they are:

• chocolatey
• chewy
• delicious
• rich
• moist
• soft

Want more recipes like this?

Try my other delicious cookie and dessert recipes you might enjoy!

• Miso cookies
• Matcha cookies
• Banana Chocolate Chip Cookies
• Double chocolate muffins
• Vegan Strawberry Cookies
• Chocolate pudding

Visit the cookies page and recipe page for more delicious recipes!

Please leave a comment and rate this recipe in the comment section below if you like this recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

Recipe Card

Print

Pin this recipe for later!