Double Chocolate Cookies

Name: Double Chocolate Cookies
Prep time: 7 min
Cook time: 15 min
Total time: 22 min
Yield: 8 cookies
Cuisine: International
Ingredients: 1/2 cup tightly packed Muscovado Sugar; 1/4 cup Caster Sugar; 1 teaspoon Vanilla Extract; 4 tablespoons Soy Milk; 4 tablespoons Coconut Oil; 3/4 cup All-Purpose Flour; 1/4 cup Cocoa Powder; 1 teaspoon Baking Powder; 1/2 teaspoon Baking Soda; 1/8 teaspoon Salt; 1/2 cup Dark Chocolate, chopped; Additional Dark Chocolate chunks for topping

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.

Recipe Video

Ingredients

1/2 cup tightly packed Muscovado Sugar, or use Brown Sugar
1/4 cup Caster Sugar
1 teaspoon Vanilla Extract
4 tablespoons Soy Milk
4 tablespoons Coconut Oil
3/4 cup / 100 gm. All-Purpose Flour
1/4 cup / 25 gm. Cocoa Powder
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/8 teaspoon Salt
1/2 cup Dark Chocolate, chopped
Additional Dark Chocolate chunks for topping

Instructions

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.
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.
Combine Mixture: Gently fold and mix until all ingredients are well-combined.
Add Chocolate: Fold in 1/2 cup chopped dark chocolate until evenly distributed.
Form Cookies: Using a cookie scooper, scoop the dough and transfer to a parchment-lined baking sheet.
Complete Scooping: Repeat until all dough is used, making approximately 8 dough balls (quantity depends on scooper size).
Add Toppings: Gently press additional dark chocolate chunks into the top of each dough ball.
Chill Dough: Cover and seal the baking sheet with plastic wrap. Refrigerate for 1 hour.
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.
Initial Cooling: Remove from oven and let cool on the baking sheet for 5-8 minutes.
Final Cooling: Once cookies are warm to touch, transfer to a cooling rack for 10-15 minutes.
Serve: Double chocolate cookies are ready. Serve and enjoy!