These fudgy Vegan double chocolate cookies are a chocolate lovers dream. They are loaded with rich, chocolate flavor from both cocoa powder and chocolate chips. The ultimate vegan chocolate cookie with crispy edges with a soft and chewy center.
- ½ cup (110g) vegan butter, room temperature
- ½ cup (120g) granulated sugar
- ½ cup (110g) brown sugar, packed
- ¼ cup almond milk
- ½ teaspoon instant coffee powder, optional
- 1 teaspoon vanilla extract
- 1 ½ (190g) cups all-purpose flour
- ½ cup (50g) cocoa powder, unsweetened
- ½ tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup vegan dark chocolate chips, or a chopped chocolate bar
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Preheat the oven to 175C (350F) and line a cookie sheet with parchment paper.
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To a large bowl or stand mixer, add the butter, brown and granulated sugar. Beat the butter and sugar until light and creamy.
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Add milk, vanilla extract and optional coffee, mix until combined.
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Add the dry ingredients, flour, cocoa powder, baking soda, and salt to the bowl.
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Fold in the chocolate chips.
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Scoop out about 2 tablespoons of dough with a cookie/ ice cream scooper. Place them at least 2 inches apart because they will spread in the oven. Top the cooke dough balls with optional extra chocolate chips before baking.
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Bake the cookies for about 10-12 minutes. They will be still be soft in the middle, but will firm up as they cool.
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Let the cookies cool down for 10 min then move them to a cookie rack to cool down completely.