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+ servings
A stack of thick, chewy vegan double chocolate chip cookies is resting on a white plate.
5 from 1 vote

Chewy Vegan Double Chocolate Chip Cookies

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 12 minutes
Resting time 12 hours
Yields: 30 cookies

Ingredients

  • 1 1/4 cups unbleached, all-purpose flour (185g)
  • 2 teaspoons corn starch or potato starch
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup cocoa powder (50g)
  • 1/2 cup cane sugar (100g)
  • 1/2 cup packed, light or dark brown sugar (110g)
  • 1/2 cup + 1 tablespoon avocado oil
  • 1/4 cup + 1 tablespoon water
  • 1 1/4 cups vegan chocolate chips (300g; substitute chunks of chopped vegan dark chocolate)

Instructions

  • In a large mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Sift the cocoa powder into the bowl and stir the dry ingredients together. 
  • In a separate mixing bowl, vigorously whisk together the sugars, oil, and water for one full minute. 
  • Pour the wet ingredients into the dry ingredients. Mix with a spatula until no streaks of flour are visible. Then, fold in the chocolate chips. Continue mixing until the chips have been evenly distributed into the dough. Cover the bowl and refrigerate it for 12-24 hours. 
  • Roll the dough into balls that are about 1 1/2-1 3/4 inches (4-4 1/2cm) in diameter (about 35g of dough per ball). Place the dough balls on 2 parchment or silpat-lined baking sheets. Freeze them for at least 10 minutes and up to several hours. 
  • While the rolled cookie dough is in the freezer, preheat your oven to 350F. 
  • Bake the cookies for 11-13 minutes, or until they're just firm at the edges. The cookies should be quite puffy and soft. They'll continue baking after you remove them from the oven, so resist the urge to leave them in there for more than 13 minutes, even if they don't appear set!
  • Allow the cookies to cool on the baking sheet for 5 minutes, then use a spatula to gently transfer them to a cooling rack. Cool the cookies for at least another 15 minutes before enjoying.

Notes

This recipe is adapted from Ovenly's famous, secretly vegan, salted chocolate chip cookies.