• Total Time: 30 minutes
  •  Yield: 1820 cookies 
  • Diet: Vegan


    • ½ cup vegan butter, softened (see note 1)
    • ½ cup organic cane sugar (see note 2)
    • ½ cup (packed) organic brown sugar
    • 1 tablespoon ground flaxseed mixed with 3 tablespoons water (see note 3)
    • 1 ½ teaspoons vanilla extract
    • 3 tablespoons unsweetened non-dairy milk of choice
    • 200g (1 ½ cups, spooned and leveled**) unbleached all purpose flour (see note 4)
    •  cup good quality cocoa powder (see note 5)
    • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon sea salt (see note 6)
  • ½ teaspoon espresso powder, optional (enhanced chocolate flavor)
  • 1 cup chocolate chips (OR I used half chocolate chips and half chocolate chunks, see note 7)


    1. NOTE: Either spoon and level your flour or use a food scale. Digging or scooping your measuring cup into the flour container packs too much flour in. Too much flour will make dry, crumbly, bad tasting cookies. I’ve tried it, trust me. Not good.
  1. Prep: Preheat your oven to 350 degrees Fahrenheit (or about 177 degrees Celsius) and line two half-sheet pans with silicone baking mats or parchment paper.
  2. Cream butter and sugars: Start by creaming together the softened vegan butter and the cane and brown sugars. While it’s possible to do this with a whisk, it’s much easier in a stand mixer or with a handheld mixer fit with two beaters in a tall mixing bowl. Cream for at least 3-5 minutes, but you can go up to 10 minutes so that the sugar no longer feels gritty when rubbing a little of the mixture between your fingers, and when it starts to look slightly fluffy. Scrape down the sides of the bowl with a spatula when needed.
  3. Add remaining liquids: Now add in the gelled flax egg, vanilla extract, and non-dairy milk. Mix until well combined.
  4. Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and espresso powder (if using) until just combined.
  5. Add the dry to the wet: Pour the dry mix into the wet mixture and mix until just combined. Do not over mix. If the batter feels very wet, add a tablespoon or two of four and hand mix with a strong spatula until it’s the right texture. It should not stick completely to your hands, but it should not be a drier dough at all (like sugar cookie dough is).
  6. Add chocolate chips and chunks: Now mix in the chocolate chips and chunks gently (remember we’re trying not to over mix), reserving some or saving extra from the packages to press on top of the formed cookies.
  7. Scoop and roll cookie balls: Use a medium cookie scoop (or whatever size you’d like) to scoop out relatively even cookies onto your lined baking trays, giving each cookie AT LEAST 2 inches on every side because they will spread. Use your hands or your spouse’s hands to roll each scoop into a round ball.
  8. Add extra chocolate: If you’d like, press a few chocolate chips and chocolate chunks into the cookie balls. Remember that if you just want little splotches of melted chocolate, you go with the chocolate chips. The chocolate chunks will create these little pools of melted chocolate on top which is just fantastic… I liked some of each, but you do you.
  9. BAKE: Bake on the center rack in the oven for about 14-16 minutes. 15 minutes was the sweet spot for me. 12-13 is fine if you want REALLY soft, like melty cookies, and 17-18 would be fine if you wanted pretty darn crispy cookies. 14-16 or 15 minutes is the perfect spot between those two extremes. I would leave one tray out on the counter (away from the oven) and just bake one tray at a time. However if it’s very hot in your kitchen, you may want to bake them both at once, and just switch the trays’ positions halfway through the baking process.
  10. LET THEM COOL, AT LEAST A LITTLE: Remove the cookies from the oven, and I know this is hard… but let them cool for at least 10 minutes before trying them. They are completing the baking process and setting at this point. If you lift them too early, they can fall apart. I usually leave my cookies on the tray for 20 minutes before moving them with a spatula to a cooling rack or directly into my face. The chocolate is still melty at this point but I can pick up a cookie and it won’t fall apart in my hand.
  11. Storage: Store your leftover vegan double chocolate chip cookies in a cookie tin or other container for up to 4-5 days if they last that long. I have a hungry husband in the house, so they never really last for me unless I pose threats.


Note 1: I highly recommend using softened vegan butter. I personally love Miyoko’s vegan butter or Earth Balance Vegan Buttery Sticks. I haven’t personally tried any others with this recipe but any good vegan butter should work. It DOES need to soften on the counter for at least 10 minutes before you can cream it though. Substitutions: You need fat to make good double chocolate chip cookies. That’s just how it is. You can try these with pumpkin or applesauce if you need to, but I can’t guarantee anything.

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