Dairy Free Double Chocolate Cookies
Rich, fudgy, and deeply chocolatey, these cookies deliver everything you want from a bakery-style double chocolate treat — without a drop of dairy in sight. Dairy-free butter and dairy-free chocolate chips do all the heavy lifting here, so you're not sacrificing any of the indulgent flavor or texture that makes this style of cookie so irresistible. Creaming the butter and sugars until pale and fluffy, then chilling the dough before baking, gives you thick, chewy cookies with perfectly set edges and a soft, almost brownie-like center. The cocoa powder and chocolate chips work together to create that intense double-chocolate hit in every single bite. An optional sprinkle of flaky sea salt on top takes the whole thing to another level, balancing the sweetness in the best possible way. The batch makes 24 cookies, so there's plenty to share — or to stash in an airtight container and call yours for the week.
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Learn more →Ingredients
24 servings
- 1 cup dairy free butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp fine salt
- 1 ½ cups dairy free chocolate chips
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2
In a large bowl, beat the softened dairy free butter, granulated sugar, and brown sugar together with an electric hand mixer or stand mixer on medium speed until pale and fluffy, about 3 minutes.
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