Deep cocoa powder and a full cup and a half of dairy free chocolate chips give these cookies serious fudgy intensity, with a dough that chills up firm enough to scoop into thick, bakery-style rounds. Creaming the dairy free butter with both sugars until pale and fluffy is what sets up that soft, chewy center, while a quick rest in the fridge keeps the edges from spreading too thin in the oven. Baked just until the tops crackle and the middles still look a touch underdone, they finish cooling into that perfect dense, brownie-like bite. A sprinkle of flaky sea salt on top plays beautifully against all that dark chocolate richness. This is a genuinely satisfying pick for a plant-based cookie jar, no dessert-drawer compromise needed.
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Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
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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