Are you ready to experience a chocolate lover's dream? Look no further than these mouthwatering Vegan Double Chocolate Cookies! Prepare yourself for a heavenly combination of chocolatey goodness, with a satisfying crunch on the outside and a soft, melt-in-your-mouth interior. Best of all, this recipe is completely vegan, yay!
Dive into the Ingredients for these Vegan Double Chocolate Cookies:
To create these super yummy Vegan Double Chocolate Cookies, you'll need the following ingredients:
- Vegan butter (can substitute for dairy-free margarine or refined coconut oil)
- Brown sugar and white sugar
- Vanilla extract
- Plant-based milk
- All-purpose flour
- Cocoa powder
- Baking soda
- Dairy-free chocolate chunks
Cooking Tips and Important Information for these Vegan Double Chocolate Cookies:
- Chilling the dough is crucial as it helps prevent the cookies from spreading too much during baking and creates a chewier texture.
- For extra chocolatey goodness, consider adding some additional dairy-free chocolate chunks on top of each cookie before baking, it also helps with the looks ;).
- Make sure your chocolate chunks are a little sweet to maintain the right level of sweetness in the recipe (or if you decide to go for bitter chocolate, go for it).
- Experiment with different dairy-free chocolate flavors, such as dark chocolate or mint chocolate, to personalize your cookies.
Variations for these Vegan Double Chocolate Cookies:
- Nutty Delight: Add a ½ cup of chopped walnuts or pecans to the cookie dough for a delightful crunch and nutty flavor.
- Orange Zest Twist: Incorporate the zest of one orange into the dough for a citrusy kick that complements the chocolatey taste.
- Peppermint Kick: Mix in crushed peppermint candies or candy canes for a festive twist.
Frequently Asked Questions (FAQ):
Can I substitute the vegan butter in these Vegan Double Chocolate Cookies?
Yes, you can use melted coconut oil or dairy-free margarine as a substitute for vegan butter.
Can I use a gluten-free flour blend instead of all-purpose flour?
Absolutely! You can replace the all-purpose flour with a gluten-free flour blend, keeping in mind that the texture and taste might vary slightly.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough for up to three months. Simply shape the dough into individual cookie balls, place them on a baking sheet lined with parchment paper, and freeze. Once frozen, transfer the dough balls to a freezer-safe container or bag.
Can I use chocolate chips instead of chocolate chunks?
Absolutely! Feel free to use chocolate chips instead of chocolate chunks. The cookies will still turn out deliciously chocolaty.
Can I use a different type of sugar?
Yes, you can experiment with different types of sugars, such as coconut sugar or a granulated sugar substitute. Just keep in mind that the flavor and texture may vary slightly.
Can I use any kind of plant-based milk?
Yes, any plant-based milk will work in this recipe.
How can I make the cookies softer?
To achieve softer cookies, reduce the baking time slightly (two to three minutes).
How can I make cookies chewier and crunchier?
If you prefer your cookies to have a chewier texture with a slight crunch, you can bake them for the maximum suggested time, which in this case is 16 minutes. This extended baking time will help develop a slightly firmer texture while still maintaining a chewy center.
Remember, baking times can vary depending on your oven, so keep an eye on the cookies as they bake to ensure they reach your desired level of chewiness and crunchiness.
Whether you're a chocolate enthusiast or following a vegan lifestyle, these cookies will surely become a beloved treat. So grab your ingredients, preheat that oven, and get ready to indulge in pure chocolatey bliss!
Vegan Double Chocolate Cookies
- ½ cup vegan butter or margarine* (112 g)
- ¾ cup brown sugar (132 g)
- ¼ cup white sugar (55 g)
- 2 teaspoon vanilla extract
- ¼ cup plant-based milk
- 1 ½ cup all-purpose flour (180 g)
- ½ cup cocoa powder (40 g)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup dairy-free chocolate chunks
- In a large mixing bowl, cream together the vegan butter, brown sugar, and white sugar until well combined and creamy.
- Add the vanilla extract and plant-based milk to the mixture. Mix well to incorporate all the ingredients.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients in the mixing bowl. Stir until a thick cookie dough forms.
- Fold in the dairy-free chocolate chunks, making sure they are evenly distributed throughout the dough.
- Cover the bowl with a plate and chill the dough in the fridge for 30 minutes.
- 10 minutes before taking the cookie dough out of the fridge, preheat your oven to 350ºF (176ºC) and line a baking sheet with parchment paper.
- Remove the chilled dough from the refrigerator and scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart. You can use a cookie scoop or your hands to shape the dough.
- Bake in the preheated oven for 14-16 minutes. The cookies will continue to firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely.
- Store any leftovers in an airtight container for up to a week.
- You can substitute the vegan butter or margarine for refined coconut oil