Description
These fudgy vegan double chocolate chip cookies are incredibly easy to make and delightfully rich. Made with cocoa powder, vegan butter, and dairy-free yogurt, these cookies achieve a perfect balance of moistness and chocolatey goodness without any animal products. Whether you use all-purpose or gluten-free flour, these cookies offer a dense, fudgy texture and melt-in-your-mouth flavor enhanced by optional espresso powder and generous chocolate chips.
Ingredients
Dry Ingredients
- 1 1/4 cups (160 g) all purpose flour or gluten free 1-to-1 flour*
- 1/2 cup (50 g) dutch-process cocoa powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp espresso powder (optional, but highly recommended)
Wet Ingredients
- 1/2 cup (113 g) vegan butter or coconut oil, melted and cooled to room temperature
- 1/3 cup (83 g) dairy free yogurt or unsweetened applesauce, room temperature
- 2/3 cup (135 g) brown sugar
- 1/2 cup (100 g) granulated sugar
- 1/2 tsp vanilla extract
Mix-ins
- 1 cup vegan chocolate chips or chopped vegan chocolate
Instructions
- Make the cookie dough: In a large bowl, whisk together the vegan butter, dairy free yogurt, brown sugar, granulated sugar, and vanilla extract until smooth and combined. Then add the baking soda, espresso powder, and sea salt, stirring to incorporate. Gradually whisk in the dutch-process cocoa powder until fully mixed. Finally, add the flour and gently fold it into the wet mixture using a rubber spatula, taking care not to overmix and stopping just before the flour is fully incorporated.
- Add in the chocolate chips: Fold the vegan chocolate chips or chopped vegan chocolate chunks into the dough carefully to distribute them evenly without overworking the dough.
- Optional - Chill the dough: If the dough feels very sticky or if it’s a warm day, refrigerate the dough for 30 minutes to firm up. This helps especially if using gluten-free flour blends. If your oven is still preheating, you can also leave the dough at room temperature where it will thicken naturally as excess moisture absorbs.
- Bake the cookies: Preheat your oven to 350°F (175°C). Scoop about 1 1/2 tablespoons of dough and roll it into a ball. For larger cookies, stack two scoops and shape them into a cylinder instead. Lay the dough balls on a baking sheet lined with parchment paper or a silicone mat, spacing them about 2 inches apart. Bake standard size cookies for 11-13 minutes; large cookies should bake for around 12 minutes. Remove from the oven once done.
- Allow the cookies to set: Let the cookies cool on the baking sheet for 10 minutes. Use the back of a spoon to nudge any uneven edges inward to create a nicer round shape while warm. You may also optionally press a few additional chocolate chips onto the tops for extra chocolatey appeal.
- Storage: Store any leftover cookies in an airtight container in the refrigerator for up to 5 days or freeze them for up to 3 months for best freshness.
Notes
- You can substitute the vegan butter with melted coconut oil for a slightly different flavor and texture.
- Espresso powder is optional but enhances the chocolate flavor to make it richer and deeper.
- If you prefer, use unsweetened applesauce instead of dairy-free yogurt as the wet binder.
- Chilling the dough is recommended during warm weather or when using gluten-free flours to prevent spreading in the oven.
- To make extra large cookies, stack cookie dough balls before shaping into cylinders rather than balls.
- Use parchment paper or a silicone baking mat for easy cookie removal and cleanup.
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
