Vegan Classic Double Chocolate Cookies

Total time1 hr 10 min

Prep time15 min

Cook time25 min

Deep, fudgy cocoa powder gives these cookies their intense chocolate color and flavor, while a generous mix of chocolate chips gets folded through the dough for pockets of melty richness in every bite. A short chill firms the dough just enough to scoop into thick rounds that bake up with set, crackly edges and soft, matte centers — that classic bakery-style underbaked look. A sprinkle of flaky sea salt on top before baking balances all that deep cocoa sweetness perfectly. These are the kind of cookies you want warm off the tray, with a glass of something cold on the side. This double chocolate favorite is a solid pick for a plant-based cookie jar, no dessert cravings left behind.

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Ingredients

24 servings

1 cup (2 sticks) unsalted butter, softened
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 cup granulated sugar
½ cup packed light brown sugar
2 large eggs
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
2 tsp vanilla extract
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp fine salt
2 cups semisweet chocolate chips
flaky sea salt, for sprinkling (optional)

Instructions

1
Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2
In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric hand mixer or stand mixer on medium speed until pale and fluffy, about 3 minutes.

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