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Double Chocolate Cookies

Chocolatey dough is prepared, chilled, shaped into balls, topped with chocolate, and baked.

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Introduction

These vegan double chocolate cookies combine the richness of dark chocolate with the chewy softness of a well-balanced cookie. Made without vegan butter, the recipe uses coconut oil as a substitute, ensuring accessibility and simplicity. The combination of muscovado sugar and powdered sugar contributes to the cookies’ unique texture and flavor, blending caramel notes with sweetness.

The dough preparation involves a straightforward mixing process of wet and dry ingredients, followed by a crucial chilling step to maintain the cookies' structure during baking. Chilling also allows the flavors to meld together for a more pronounced taste. The inclusion of chopped dark chocolate adds bursts of gooey richness to every bite.

This recipe uses commonly available pantry staples, making it approachable for both seasoned bakers and beginners. By offering customization options for texture—crispy or soft—it caters to diverse preferences. Its step-by-step instructions and notes ensure successful baking outcomes even for those trying vegan cookies for the first time.

Ideal as a quick dessert or holiday treat, these cookies pair well with warm beverages like coffee or plant-based milk. With the added versatility of freezing the dough for later use, it’s a practical and indulgent option to satisfy chocolate cravings.

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Prep Time

Cook Time

Servings

Calorie/Serving

Ingredients

Instructions

  1. Mix Wet Ingredients: In a large bowl, combine 1/2 cup Muscovado sugar, 1/4 cup caster sugar, 1 teaspoon vanilla extract, 4 tablespoons soy milk, and 4 tablespoons coconut oil. Mix well until smooth.
  2. Sift Dry Ingredients: Using a sieve, add 3/4 cup all-purpose flour, 1/4 cup cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/8 teaspoon salt to the bowl.
  3. Combine Mixture: Gently fold and mix until all ingredients are well-combined.
  4. Add Chocolate: Fold in 1/2 cup chopped dark chocolate until evenly distributed.
  5. Form Cookies: Using a cookie scooper, scoop the dough and transfer to a parchment-lined baking sheet.
  6. Complete Scooping: Repeat until all dough is used, making approximately 8 dough balls (quantity depends on scooper size).
  7. Add Toppings: Gently press additional dark chocolate chunks into the top of each dough ball.
  8. Chill Dough: Cover and seal the baking sheet with plastic wrap. Refrigerate for 1 hour.
  9. Bake Cookies: Remove wrap and bake in a preheated oven at 180°C (355°F) for 15 minutes. For crispier cookies, bake for an additional 2 minutes.
  10. Initial Cooling: Remove from oven and let cool on the baking sheet for 5-8 minutes.
  11. Final Cooling: Once cookies are warm to touch, transfer to a cooling rack for 10-15 minutes.
  12. Serve: Double chocolate cookies are ready. Serve and enjoy!

Recipe Video

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Recipe Notes

  • Powdered sugar helps create a smooth, tender cookie.
  • Ensure all ingredients are at room temperature for even mixing.
  • Chilling the dough is essential for maintaining cookie structure during baking.
  • Measure liquid ingredients with tablespoons, not cups, for precision.
  • Use high-quality dark chocolate for a richer flavor.
  • Adding chocolate chunks on top enhances the cookie’s appearance and taste.
  • Bake for slightly longer for a crispier exterior.
  • Cooling cookies on a rack ensures they firm up properly.
  • Leftover dough can be frozen for up to three months.
  • Substitute soy milk with almond, oat, or other plant-based milks, if needed.
  • Adjust cocoa powder for a more or less intense chocolate flavor.

Frequently Asked Questions

Yes, but the texture and flavor may differ slightly.

Brown sugar is a suitable substitute, though the flavor may be less caramel-like.

Chilling is highly recommended to prevent spreading and to enhance flavor.

Yes, try using a 1:1 gluten-free flour blend for substitution.

Yes, shape into balls and freeze for up to three months.

Store in an airtight container at room temperature for up to five days.

Yes, substitute soy milk with oat milk or coconut milk.

Yes, but ensure the chocolate used is appropriate for their taste preferences.

Yes, adjust the baking time accordingly.

Reduce the amount of muscovado sugar slightly.

Use unsweetened cocoa powder for optimal results.

Yes, chocolate chips work just as well.

Nutritional Info (per Serving)

  • Calories: 246 kcal
  • Carbohydrates: 33 g
  • Protein: 3 g
  • Fat: 12 g
  • Saturated Fat: 9 g
  • Trans Fat: 1 g
  • Cholesterol: 1 mg
  • Sodium: 168 mg
  • Potassium: 161 mg
  • Fiber: 2 g
  • Sugar: 20 g
  • Vitamin A: 34 IU
  • Vitamin C: 1 mg
  • Calcium: 65 mg
  • Iron: 2 mg

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