Vegan Double Chocolate Cookie Recipe

Jump to Recipe

This Vegan Double Chocolate Cookie recipe is a thick, bakery-style cookies with crisp edges, gooey centres and plenty of chocolate in every bite. Made with cocoa powder and packed with vegan dark chocolate chips, they’re inspired by New York-style cookies and are perfect for anyone who loves an extra chocolatey treat.

TL;DR

• Thick New York-style vegan double chocolate cookies
• Soft and gooey in the middle with crisp edges
• Packed with vegan dark chocolate chips
• Easy to make ahead by freezing the dough
• Perfect for cookie lovers and gifting
• Ready in around 2 hours (including chilling time)

Vegan Double Chocolate Cookie Recipe

Ingredients

For the Cookies

• Flax eggs
• Vegan baking block
• Vanilla extract
• Light brown sugar
• Caster sugar
• Vegan dark chocolate chips
• Plain flour
• Self raising flour
• Cocoa powder
• Salt
• Baking powder
• Bicarbonate of soda

How to Make Vegan Double Chocolate Cookie Recipe

Start by making the flax eggs and leave them to thicken while you prepare the rest of the dough.

Beat together the vegan baking block, vanilla extract and both sugars until just combined. It’s important not to overmix at this stage—small pieces of butter remaining in the mixture help create the perfect cookie texture.

Stir in the chocolate chips before mixing in both flours, cocoa powder, baking powder, bicarbonate of soda and salt. Finally, add the flax eggs and mix just until a dough forms.

Divide the dough into large balls weighing around 215g each. Place them on a lined tray and freeze for at least 90 minutes, although overnight gives the best results.

When you’re ready to bake, preheat the oven and warm a lined baking tray inside it. Place the frozen cookie dough balls onto the hot tray, leaving plenty of space between them, and bake until the edges are set while the centres remain soft. Allow the cookies to cool completely on a wire rack.

Top Tips

• Weigh the cookie dough for evenly sized cookies.
• Don’t overmix the butter and sugar—small pieces of butter improve the texture.
• Freeze the dough thoroughly before baking to help the cookies stay thick.
• Leave plenty of room between the cookies as they spread significantly.
• Let the cookies cool before moving them as they’ll be very soft straight from the oven.

Serving Suggestions

These cookies are delicious:

• Warm with a glass of oat or soya milk
• Served with vegan vanilla ice cream
• Alongside hot chocolate or coffee
• As an indulgent dessert with chocolate sauce
• Wrapped up as a homemade edible gift

Storage

Store the baked cookies in an airtight container for up to 5 days. The unbaked cookie dough balls can be frozen for up to 3 months and baked directly from frozen whenever you need a fresh batch.

FAQs

Recipes Similar to Vegan Double Chocolate Cookie Recipe

• Chocolate Chip Cookies
• Red Velvet Cookies
• White Chocolate Cookies

Vegan Double Chocolate Cookies

Difficulty: Easy

Servings

13

servings

Prep time

1

hour 

40

minutes

Cooking time

18

minutes

Total time

2

hours 

These New York style double chocolate cookies are soft on the inside and packed with chocolate chips.

Ingredients

• 2 Flax Eggs ( 1 tbsp ground flaxseed mixed with 3 tbsp water per 'egg')

• 230g Vegan Baking Block

• 1 tsp Vanilla Extract

• 160g Light Brown Sugar

• 160g Caster Sugar

• 400g Vegan Dark Chocolate Chips

• 200g Plain Flour

• 230g Self Raising Flour

• 70g Cocoa Powder

• 1 Pinch Salt

• 1 tbsp Baking Powder

• 1/4 tsp Bicarbonate of Soda

Directions

• Make the flax egg by combining 2 tbsp ground flax seed with 6 tbsp water and set aside. 
• Beat together the baking block, vanilla extract and both sugars until just combined. There should still be nuggets of the baking block so don't over mix.
• Stir in the dark chocolate chips.
• Mix in the two flours, baking powder, cocoa powder, bicarbonate of soda and salt.
• Add in the flax egg and mix just until a dough forms. 
• Roll into 215g balls. Place on a lined baking tray and freeze for at least 90 minutes, preferably overnight.
• When you are ready to bake the cookies pre heat the oven to 180ºc/350ºf. Line a large baking tray with baking paper and put it in the oven to warm up.
• When the oven is up to temperature, place the frozen cookies on the baking tray with at least 3 inches between each cookie to allow them to spread. Bake for 18 minutes before moving to a wire rack to cool completely.

Comments

Did you make this recipe? Leave a comment below and let me know how it turned out.