Vegan double chocolate cookies

Vegan Double Chocolate Cookies

Before I went vegan, I used to love the chocolate chip cookies that you would get in packs of five at the supermarket. The ones that were usually with the fresh bread. To me they were the ultimate quick treat; crunchy on the outside, yet soft in the middle, perfectly sweet with solid bites of delicious chocolate.

Sadly, the ones in the supermarket are not vegan (at least at the time of writing). The good news is that they can easily be recreated with just a few ingredients, so that they taste even better than the ones you buy.


If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!


Using vegan butter, as opposed to vegan margarine, is the key to a great tasting cookie. Quite simply, the higher the quality of the ingredients you put in, the better the end result will be. This is often the advantage of cooking at home, where we are making very small batches of something, instead of having to mass produce for a profit. I use a good quality dark chocolate of no less than 72% cocoa solids to give a good, rich chocolate bite (in these particular ones I used 85%). I tend not to use chocolate chips, which I often find have an inferior taste, but rather chop the chocolate into small pieces using a standard kitchen knife.

These cookies will last for 2 days in an airtight container (though you probably won’t be able to keep them that long).

If you want a gluten-free version of these, try my Gluten-Free Double Chocolate and Pecan Cookies.


ORDER YOUR COPY OF MY LATEST COOKBOOK
VEGGING OUT FROM AMAZON
AVAILABLE IN BOTH PAPERBACK AND KINDLE FORMAT


Vegan double chocolate cookies

Vegan Double Chocolate Cookies

Prep Time 5 mins
Cook Time 15 mins
Course Dessert
Cuisine American
Servings 28 Cookies

Ingredients
  

Dry:

  • 270 g plain flour
  • 100 g self-raising flour
  • 1 ½ tsp bicarbonate of soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 65 g cocoa powder
  • 100 g dark chocolate minimum 72% cocoa solids, roughly chopped (make sure it’s vegan)

Wet:

  • 300 g vegan butter softened
  • 100 g soft dark brown sugar
  • 200 g golden caster sugar
  • 2 tsp vanilla extract

Instructions
 

  • Put all of the dry ingredients, apart from the chopped chocolate, into a mixing bowl and stir to combine. Now add the chocolate and mix through thoroughly.
  • In a separate bowl, mix together all of the wet ingredients until you have a smooth, light brown batter.
  • Now pour the wet mix into the dry and combine thoroughly, first with a spoon and then with your hands. You will end up with a soft and smooth cookie dough. Shape this into a ball, then cover and put it in the fridge for an hour to firm up.
  • Preheat the oven to gas 5/190C/375F and line 2 baking sheets with greaseproof paper.
  • Tear off little bits of the chilled dough and roll them into balls about the size of a ping pong ball. Place onto the lined baking trays and press down slightly to flatten them just a little. Leave some space in between them to spread out (I managed to get 9 on each of my trays).
  • Once your trays are full, place one of them in the middle of the oven and cook for about 12-15 minutes, until they are nicely browned and spread out. Remove the tray and put the second one straight in for the same amount of time.
  • Leave the cooked cookies on the tray for about 8-10 minutes, until they have cooled slightly and firmed up, then transfer them to a cooling rack. As you empty each tray you can load them up again with fresh dough (just make sure the tray has cooled down first). Repeat this until all the dough has gone.
  • Let the cookies cool on the wire rack before serving – if you can wait that long!
Keyword biscuits, chocolate chip, cookies, vegan
Vegan double chocolate cookies

There is a full class of this recipe available on my membership site Richard Church’s Vegan Cook School


WANT TO LEARN TO COOK AMAZING VEGAN FOOD?
SIGN UP TO MY MEMBERSHIP SITE RICHARD CHURCH’S VEGAN COOK SCHOOL
AND GET UNLIMITED ACCESS TO ONLINE VEGAN COOKING CLASSES


Check out my latest recipes here

Sweet Potato, Lentil and Bean Chilli

This is a great chilli recipe for those who don’t like eating fake meat, or who want to get more beans and lentils into their diet. It is modelled very much on the chilli recipe from my book Going Vegan, but with a few variations. For example, there is no coffee in this one but…

Mini Vegan Chicken and Courgette Pies

This is a very straightforward pie recipe that you can use either as a main meal or as part of your buffet on any occasion you might be having. Mini shortcrust pastry pies filled with vegan chicken pieces, courgettes and a creamy vegan cheese sauce. These are great so serve either hot, chilled or at…

Savoy Cabbage, Apple and Walnut Slaw

A slaw in winter isn’t perhaps the first thing one might think of, and one might even eschew the idea in favour of warmer delights, but with the right ingredients a slaw can be a great winter accompaniment to a variety of dishes. Savoy cabbage is under-used in its raw form (often in its cooked…

Caramelised Red Onion and Cranberry Tarts

Fresh cranberries only appear in the supermarkets for a short time leading up to Christmas and just beyond, so it is a good idea to take advantage of their small window of availability using their unique flavour in a variety of sweet and savoury dishes. As with most edible berries, cranberries work best with sugar…

Cranberry Sauce

Of course, you can buy cranberry sauce. You can buy it all year round and I do get a jar or two throughout the year. But you can make cranberry sauce unlike anything you can get on the supermarket shelf. So, when cranberries come into season, it’s one of the first things I do with…

Vegan Mushroom, Green Olive and Walnut Patè

Vegan patè isn’t always so easy to come by, especially a good one. So it’s a great idea to have a recipe close to hand that you can make quickly and without too much fuss. This recipe has got a few extras to make it an ideal Christmas starter. Green olives and walnuts are perfect…

Roasted Butternut Squash with Lentils and Mushrooms

Butternut squash is available in our supermarkets all year round, as opposed to most other autumn and winter squashes, which we only see at those times of year. This availability makes it perfect for dishes that you want to eat throughout the year. One such dish is this Roasted Butternut squash with Lentils and Mushrooms,…

Please follow and like us:
error20
fb-share-icon20
Tweet 20
fb-share-icon20

Leave a Reply