These are the softest, thickest, and most chewy vegan double chocolate chip cookies! This recipe is designed to create a perfect texture for chewy cookie lovers (like me). These cookies are stuffed with dark chocolate, and no one will guess that they’re vegan.
Like many people, I love cookies. But it comes with an important disclaimer: I love chewy cookies.
Yes, there are exceptions to this. When it comes to sugar cookies, a crumbly texture is best.
And crunch, crispy texture is what’s wanted for vegan biscotti, like my beloved cranberry almond biscotti.
For oatmeal raisin cookies, snickerdoodles, and more, however, I’m a stickler for chewy textures. It’s my basic cookie preference.
And I feel especially strongly about it when it comes to chocolate chip and double chocolate chip cookies.
These vegan double chocolate chip cookies are a chewy cookie lover’s dream come true.
I adapted some tips and tricks from bakers Agatha Kulaga and Erin Patinkin to achieve thick, soft, ultra-chewy, and ultra-chocolatey cookies.
This has become one of my favorite cookie recipes, and I’m so happy to share it with you.
Double chocolate chip cookies are simply chocolate chip cookies that have been made with chocolate dough.
Chocolate dough + chocolate chips = double chocolate chip cookies.
The dough can incorporate either melted chocolate or cocoa powder. I like to use cocoa powder in my version.
There’s a world of ways to make a traditional cookie recipe vegan instead.
The first task is usually to replace butter.
Fortunately, there are tons of vegan butter options on the market nowadays! I usually bake with Earth Balance Buttery Sticks or Miyoko’s Creamery unsalted butter.
I’ve also baked with butter from Fora Foods, and it produces excellent, authentic results.
If a recipe doesn’t necessitate butter, than oil—I like to use avocado oil—can be used for baking instead.
There are many types of vegan egg replacer. The ones that I use most often are flax eggs (ground flax seed + warm water, mixed and allowed to thicken) and aquafaba.
For this recipe, of course, chocolate is a key consideration.
People ask me all the time how I live without chocolate as a vegan. My answer is always the same: I don’t! Fortunately, no vegan has to surrender the joys of chocolate.
Much dark chocolate—60% or higher—is vegan as is. In order to find out, simply scan labels for milk, milk powder, butterfat, and other non-vegan ingredients.
In the world of chocolate chips, too, there are vegan options. My favorites are chocolate chips from the Enjoy Life and Guittard brands.
Very possibly my favorite vegan chocolate chip cookie is the one from Ovenly bakery, in New York City.
Ovenly’s “secretly vegan” chocolate chip cookie is now not secretive at all. It has become a very beloved recipe for good reason. The cookies are so tender and chewy, and they have an incredible balance of salty and sweet.
This chewy vegan double chocolate chip cookie recipe is based on Ovenly’s famous creation. In fact, I followed the recipe steps almost to a tee.
The ingredient proportions are heavily influenced by the Ovenly chocolate chip cookies as well.
The beauty of that recipe and this one is that neither requires vegan specialty ingredients. Oil is the fat, and you don’t need to replace the eggs.
So in a way, the double chocolate chip cookies are secretly vegan—as in, vegan without trying to be—too.
So, how does one achieve an especially thick/fluffy and chewy cookie?
There are a few ways of making this happen. Here are the tricks that I find most effective.
Adding just a small amount (2 teaspoons) of cornstarch or potato starch to the dough helps to create chewier, softer cookies.
I use this trick in many of my cookie recipes now!
Hydrating cookie dough is similar to hydrating bread dough. Essentially, it’s a process of allowing dough to rest for a while so that moisture can “hydrate” the flour.
In cookie recipes, I find that hydration leads to better, more flavorful cookies overall. But I think it also helps with that chewy texture that I love so much.
This recipe calls for a nice, long hydration time in the fridge: 12-24 hours. I can’t encourage you enough to not skip this step! I promise that the results will be well worth the wait.
Rolling the cookie dough into plump, round balls and then freezing those balls before baking will help to ensure both thick, fluffy cookies and also a chewy texture.
I know that this is yet another step in an already-lengthy cookie-making process. But it does make a huge difference.
I’m not a fan of a flat cookie, and I’ve had so many experiences of homemade cookies that turned into thin pancakes.
Not these double chocolate chip cookies! They have a round, thick texture, and the freezing step is part of why.
If you don’t have space in your freezer, an hour in the fridge will also help.
Again, one of the lovely things about this recipe is the simplicity of its ingredients. Here are the main things that you’ll need.
I use unbleached, all-purpose flour (King Arthur’s is my go-to) for this recipe and most of my baking recipes.
I don’t recommend using a whole grain flour here, and I don’t recommend a grain-free flour.
If you have celiac disease, then you can use a gluten-free, all-purpose flour blend. King Arthur’s Measure for Measure is my favorite.
This recipe calls for both baking powder and soda.
Many cookie recipes call for baking soda only; here, I think that the baking powder also helps to create some thickness and height.
I recommend a Dutch process cocoa powder for the recipe.
Guittard’s cocoa rouge is my absolute favorite, both here and in other baking recipes with chocolate. But you can certainly use a favorite brand of your own, too.
The vegan double chocolate chip cookie recipe calls for both cane and brown sugar.
The brown sugar can be light or dark. If you like, you can substitute it with coconut sugar, but I don’t recommend substituting all of the sugar in the recipe with coconut sugar.
Cane sugar helps to create some of the refined texture here, so it’s an important part of making the cookies work!
In addition, while the amount of sugar can be decreased in some of my baking recipes, cookies tend to be delicate.
Sugar adds not only sweetness, but moisture to baking. Therefore, lessening the amount can result in changes of texture.
I don’t recommend cutting the sugar for this recipe, then. If you do change it, just know that the texture may be altered.
Refined avocado oil is my top choice for all high-temperature cooking, for recipes where a neutral flavor is needed, and for baking.
However, you can substitute the oil in this recipe with another vegetable oil, such as safflower, canola, or grapeseed.
Any vegan chocolate chip will work in the recipe!
And if you don’t have a bag of chocolate chips at home, but you do have a chocolate stash, you can also use chunks of your favorite, chopped up vegan dark chocolate.
You’ll need about 300g, total (1 1/4 cups).
This cookie recipe takes some time, but none of the individual steps are very hard.
Dry ingredients for this recipe are flour, cornstarch, baking powder and soda, salt, and sifted cocoa powder.
Separately, you’ll mix two sugars (brown and cane), oil, and water.
Yes, water! That’s something that was in the original Ovenly recipe, and for whatever reason, the oil + water combo works.
I suspect that this recipe doesn’t require vegan butter because butter has fat + water, and this oil/water combo is approximating it.
The measurements here are weird: a half cup + 1 tablespoon oil, and a quarter cup + 1 tablespoon water. Just go with it! It works.
When you whisk the wet ingredients together, you’ll want to whisk them well. Give it a full 1-2 minutes of stirring.
This step is fairly self-explanatory: add wet ingredients to dry, then mix.
However, don’t over-mix! You want all of the dough to be evenly combined, but you don’t need to keep mixing beyond that.
Once that’s done, you’ll fold in your chocolate chips.
This is the oh-so-important dough hydration step. You’ll cover your bowl of dough tightly with saran wrap or a bowl cover and transfer it to the fridge.
Leave it there overnight, for a full 12 hours and up to 24.
Now, you’ll roll the dough into cookie balls. The balls of dough should be 1 1/2-1 3/4 inches (4-4 1/2cm) in diameter.
When I prepare them, it’s about 35g of dough per ball.
Place the rolled dough balls on 2 parchment or silpat-lined baking sheets, with at least two inches of space between them.
Now’s that pesky, yet worthwhile, freezing step.
You can also turn this into a make-ahead step. If you’d like to make the dough well in advance of baking the cookies, then you can cover dough balls in saran wrap and freeze them for up to several weeks.
Transfer them straight to a hot oven when you’re ready to bake (and eat).
Dough balls should go straight from your freezer to the oven. They’ll need about 11-13 minutes at 350F to be done.
I have a history of being overly aggressive with my cookie baking. To my naked eye, cookies always looked underbaked at the moment when I was supposed to pull them from the oven.
As a result, I’d always leave them in a few minutes longer, then end up with cookies that were burnt or overly crisp. This was a problem especially because I love that chewy texture.
So, I can’t encourage you enough to remove the cookies from the oven when they’ve had about 12 minutes. They may look very soft, and they’ll be soft!
But remember that the cookies will continue to cook a little after you remove them from heat. And by the time they cool completely, they’ll be perfectly tender and chewy.
I give the cookies 5 minutes on the baking sheet before very gently transferring them to a cooling rack. At that point, they can continue to cool entirely.
I recommend freezing any cookies that you don’t plan to eat within 3 days immediately. These cookies will keep best in a frozen state.
You can freeze them in an airtight container for up to 8 weeks.
Any cookies that you’d like to eat within 3 days—a very understandable desire, given how chocolatey and irresistable they are—should be stored in an airtight container at room temperature.
Embrace the joy of eating homemade food every day with the hearty and wholesome recipes in The Vegan Week.
Want to incorporate this recipe into your vegan meal prep routine?
Dough balls, once prepared, can be frozen for up to 8 weeks before baking.
You can also freeze the whole batch of dough (right after it spends 12-24 hours in the fridge) for up to 4 weeks. Defrost it overnight in the fridge, then shape into balls and proceed.
If you love the vegan double chocolate chip cookies and want to try a few more plant-based cookie classics, these are my favorites:
And, without further ado, the most chocolatey, chewy cookies I’ve ever made.
I hope that these sweet bites of goodness will give you some of the same joy and pleasure that they’ve given me!