Print Recipe

double chocolate cookies

You won't be able to stop yourself from eating the whole batch of these vegan double chocolate cookies!

Course Dessert
Cuisine American
Keyword chocolate, cookies, dessert
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 dozen
Author Lauren Toyota

Ingredients

  • 2 1/4 C all-purpose flour
  • 1/2 C unsweetened dutch process cocoa
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 C granulated sugar
  • 1 C vegan butter
  • 2 tsp pure vanilla extract
  • 1 tbsp unsulfured molasses
  • 1/4 C nondairy milk
  • 1 C vegan chocolate chips

Instructions

  1. Preheat the oven to 350°F.

  2. In a large mixing bowl, sift together flour, cocoa, salt, baking soda and set aside.

  3. In a separate bowl cream the vegan butter with a hand mixer until smooth and fluffy. Alternatively you can do this in a stand mixer. 

  4. Then add sugar, vanilla, and molasses and beat until fluffy for 1 to 2 minutes. 

  5. Gradually add in the nondairy milk while mixing and continue beating until well combined. Add your wet ingredients to the dry ingredients and mix well using a wooden spoon or spatula. Before it's totally combined, stir in chocolate chips. If using a stand mixer, gradually add in the dry ingredient mix and chocolate chips to the bowl while beating on low and continue until well combined. 

  6. Use 2 heaping tablespoons of cookie dough per cookie and roll it into a ball, then flatten the cookie slightly with your hand onto parchment lined baking sheets. Pressing them just a tad will help them spread a bit while baking and make a better looking cookie. They need space between them for spreading while baking!

  7. Bake for 10 minutes one sheet at a time on the middle rack.