Vegan Double Chocolate Chunk Cookies Recipe

• 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)
• 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
• 1 cup vegan chocolate chips or chopped vegan chocolate

Instructions

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Before you begin, please make sure you have read all of the instructions. Make the dough for the cookies: A large bowl should be used to combine the vegan butter, dairy-free yogurt, sugar, brown sugar, and vanilla extract. Whisk all of the ingredients together.

The cocoa powder should then be added once the baking soda and sea salt have been thoroughly mixed together. Whisk the mixture until it is completely integrated. When you have finished adding the flour, use a rubber spatula to gently fold the dry ingredients into the wet ingredients.

Be sure to stop mixing just before the dry ingredients are entirely combined. as in Add the chocolate chunks to the mixture: Incorporate chocolate chunks and/or chocolate chips into the mixture.

Chill the dough: If your dough is excessively sticky or if it is a day that is extremely hot, you can chill the dough in the refrigerator for thirty minutes. This step is optional. It is especially true for many gluten-free flour blends that fall into this category.

However, if your oven is still in the process of preheating, you do not really need to use time zero because the dough will continue to absorb any surplus liquid and thicken under room temperature conditions. Preheat the oven to 350 degrees Fahrenheit.

Cookies should be baked: Take approximately one and a half tablespoons of dough and shape it into a ball. Place one layer of cookie dough on top of the other and shape it into a cylinder rather than a ball in order to generate cookies that are significantly larger than average.

Place it on the baking sheet, and continue the process with the remaining dough, making sure to leave about two inches of space between each cookie.

The cookies should be baked for eleven to thirteen minutes (I bake the larger ones for exactly twelve minutes), and then they should be removed from the oven.

Set the cookies aside for a while: Keep the cookies on the baking sheet for ten minutes so that they may cool down. It is possible to make a more circular shape for the cookie by using the back of a spoon to scoot any edges that are imperfect in the direction of the cookie. You also have the option of topping it with additional chocolate chips if you so desire.

Nutrition Information (Per Serving)

• Calories: 190
• Total Fat: 11g
• Saturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 5mg
• Sodium: 110mg
• Total Carbohydrates: 21g
• Dietary Fiber: 2g
• Sugars: 13g
• Protein: 4g