In order to have the best double chocolate chip cookies you must start off with the best chocolate chip cookie recipe!
Once you’ve established that it’s a very simple tweak to double chocolate heaven!
By taking out some of the flour and replacing it with cocoa powder
You have instant double chocolate chip cookies!
Some people like super fluffy and chewy cookies and others may like crispy and crunchy cookies.
This one is a perfect blend of crispy outsides and chewy soft insides!
I decided to put sea salt flakes on mine because I love the contrast of salty with rich, sweet chocolate
But this is completely optional as is the chocolate ganache drizzle once they were cooled!
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Notes for Success:
Note that Natural Cocoa Powder will work much better than Dutch Process in this recipe
Read more about cocoa powder here, and why dutch process may not always be the best for your recipes
Vanilla Bean Paste is interchangeable with extract so just use what you have or what you prefer
Using a 2 ounce cookie scoop with give you perfectly sized cookies every time
Double Chocolate Chip Cookies
Ingredients
- Vegan Butter 1 cup (224g)
- Granulated Sugar ½ cup (100g)
- Light Brown Sugar 1½ cup (300g)
- Salt 1 teaspoon (6g)
- Aquafaba *the liquid from a can of chickpeas 1/3 cup (78ml)
- Flax Meal 2 Tablespoons (16g)
- Vanilla Bean Paste 2 teaspoons
- All Purpose Flour 3 cups + 2 Tablespoons (390g)
- Natural Cocoa Powder 6 Tablespoons (36g)
- Baking Soda 1 teaspoon
- Baking Powder 1 teaspoon
- Mini Chocolate Chips 2 cups
Instructions
- Preheat the oven to 350°F
- Line 2 Half sheet pans with parchment paper
- In small bowl whisk the flax meal with the aquafaba and set aside to thicken
- With an electric mixer cream the vegan butter with both sugars and the salt with a paddle attachment on medium to high speed until light and fluffy - this will take approximately 3-5 minutes.
- Scrape the bottom & sides of the bowl
- Add the thickened super flax paste and then whip on high speed for 30 seconds to emulsify
- Sift the flour with the cocoa power, baking powder & baking soda and add all at once to the creamed mixture.
- Mix on low speed until well blended then add the mini chocolate chips
- Scoop the cookie dough with a 2 ounce scoop or drop the dough by rounded tablespoons full onto parchment lined sheet pans - 12 dough balls to 1 Half Sheet Pan.
- Press the balls of dough just slightly to help them take shape as they bake and if desired sprinkle a few more chocolate chips onto the tops of each.
- Bake cookies in a preheated conventional oven for 12-14 minutes ~ until no longer raw & doughy in the middle.
- It's harder to see "golden browned" for done-ness with a double chocolate chip cookie like this one
- Cool slightly before serving
Notes
Double chocolate chip cookies will stay fresh at room temperature in an airtight container for up to 1 week.
Dough can be frozen for up to 2 months
Gretchen!!!! OMG! These cookies are divine! Thank you soooo much.
I can’t have flax. Do you know if this would work just as well with chia eggs?
yes that will work fine
For the aquafaba, in your recipes (or does it depend on which recipe?) do you have salted or unsalted chickpeas? (Sorry if you listed it and I am overlooking it)
Thanks
I don’t think you missed it (I have a bad habit of not including it on every recipes) but unsalted is always best
They are hard to find though so in that case you can adjust the salt in the main recipe to compensate