First published: 9th May 2019 Last updated 11 March 2020
These vegan double chocolate chip cookies are soft, chewy and chunky. They taste just like the cookies that come fresh from the bakery!
Does anyone else go through random spells of having the memory of a goldfish? Because me too.
I had originally planned to post these vegan double chocolate chip cookies last week. I baked the cookies, filmed a video and took lots of pictures of the finished product.
And then I lost my memory card. Or at least I misplaced it because I have no idea if I stashed it somewhere or dropped it outside on the street.
One minute I was thinking to myself “don’t put it there because you might forget about it” and the next I was turning the house upside down and calling the café I had visited earlier to see if anyone had handed it in.
So, I can safely assume that it’s either still in some super secret “safe” place in my house or lying on the street somewhere.
If it is on the street and anyone happens to find it, I hope you enjoy the video clips on it of me singing out loud and talking to myself as I folded chocolate chips into the cookie dough.
After that escapade, I got myself a new memory card and decided to film the whole thing again. Because these cookies are TOO good for me not to share.
They are super soft and chewy, with big chunks of white and dark chocolate inside. They remind me a lot of the freshly-made cookies I used to get from my local bakery.
I have to warn you that these cookies are not for the faint of heart! They are very large and very indulgent.
I used to make these cookies all the time before I went vegan. I wondered what they would taste like if I veganised them and I’m glad to say that they taste exactly the same!
They still have that classic bakery style “chewiness” to them and you’d never know they were vegan unless someone told you. It turns out the dairy and eggs were totally replaceable!
Instead of dairy butter, I used a straight swap for vegan butter and instead of using eggs, I used ground flax seeds mixed with water (magic).
What Makes Vegan Double Chocolate Chip Cookies Chewy?
Using a little bit of brown sugar mixed in with the white caster sugar will help provide chewiness to your cookies due to the increased moisture brown sugar contains.
I’ve also tested the recipe using only caster sugar though, and they were still delicious and chewy. The texture was only altered every so slightly. So if you don’t have any brown sugar to hand, you can totally just use caster in its place.
A chewy cookie also heavily relies on a shorter baking time. These cookies will look under-baked at first and might be a bit wobbly when they come out of the oven. But they’ll soon firm up as they cool, resulting in a soft and chewy cookie.
What kind of vegan chocolate chips are best?
You can use any chocolate you like. Dark, milk or white will all taste lovely in this recipe. I used vegan white and dark chocolate chunks. Here are some good brands you can use:
- Free From Kitchen Co. white chocolate (my go-to)
- Dee’s Best white chocolate chips
- No Whey Polar Dream white chocolate
- Tesco 74% dark chocolate
- Nomo creamy choc (or any of the other kinds, they are ALL fantastic)
- Lindt 70% dark chocolate
I personally prefer cutting up bars of chocolate instead of using small chocolate chips from a bag. This allows me to get really chunky chocolate pieces throughout, which is great because these cookies are very large and chunky themselves!
When I make these cookies (or any chocolate recipe) I almost always use the Free From Kitchen Co. white chocolate and the Tesco 74% dark.
If you can’t get a hold of any of the brands I listed above, I’d recommend trying your local health foods store. Or, you can just skip the white chocolate and use more dark chocolate chunks or even chopped nuts instead.
Can Vegan Double Chocolate Chip Cookies Be Frozen?
I recently made another batch of these cookies as I was craving something sweet. Because it was such a big batch, I froze the rest and they defrosted really well. I put the cookies into an airtight container and froze them for ~ a week.
I placed them on a plate to defrost and left them at room temperature for around 3 hours until they were completely thawed. After that, you can just store any cookies that you don’t eat at room temperature in the airtight container for a futher day or two.
Alternatively, you can freeze the cookie dough for fresher tasting cookies. Just make the dough as instructed then wrap it tightly in plastic wrap before freezing. You can store it in the freezer for up to 2 months.
When you’re ready to bake the cookie dough, remove it from the plastic wrap and place it in the fridge for a few hours until it’s thawed. Then just bake as per the recipe directions.
Want more vegan cookie recipes? Try these:
How To Make Vegan Double Chocolate Chip Cookies
Preheat your oven to 180C / 350F and line two large trays with baking paper.
First, prepare your vegan egg replacement by mixing 1 tablespoon of ground flax seeds with 2 tablespoons of water. Let the mixture sit for 5 minutes or so and it should become gelatinous.
This will help to bind the cookies together and prevent them from becoming too crumbly.
Next, in a separate bowl, cream 200g (3/4 cup + 1 tablespoon) of vegan butter together with 50g of soft brown sugar (1/4 packed cup) and 150g (3/4 cup) of caster/superfine sugar. You want it to become smooth with an almost “fluffy” texture. Doing this will prevent the cookies from becoming too dense and flat.
To the same bowl, add your flax “egg” from earlier and mix again.
Now add 260g (2 cups) of self-raising flour and 60g (2/3 cup) cocoa powder. Mix everything with a wooden spoon until it starts to stick together, then get your hands in there! (note: this part is very messy)
Using your hands, push it together to form a dough. If it’s too wet, add a little more flour and if it’s too dry to come together, add a splash of plant-based milk. You want to be able to roll the dough into balls without it sticking everywhere or falling apart.
Chop up some vegan chocolate of your choosing into chunks. I used around 80g of vegan white chocolate and 80g of dark chocolate (about 1 cup of chocolate chips in total). You can make them small or large, it’s up to you. I personally love having big chunks in my cookies.
Pour the chocolate chips onto your cookie dough and use your hands to combine everything.
Divide the batter into 10-12 equal pieces and roll into balls. Place the balls on some large lined baking trays and gently press down on the cookies to flatten them a little.
Be careful not to put them too close together because they will expand quite a bit in the oven. You don’t want them to stick together! I’ve found that 5 or 6 per large baking tray is perfect.
Bake the cookies on the middle shelf of your oven for 15 minutes. They will be a bit wobbly and look underbaked when they come out but that’s what we want here! As they cool, they will firm up nicely and become chewy.
If you prefer a slight crunch to your cookie, leave them in for 3-5 minutes longer. But be warned that if you leave them in for longer than this, they’ll become dense and crispy.
Store the cookies in an airtight container in a cool, dry place for up to 3 days.
If you give it a go, please let me know how it goes for you!
Chewy bakery-style cookies with big chunks of white and dark chocolate.
- 1 Tablespoon Ground flax seeds
- 200 g Vegan butter (7/8 cup)
- 150 g Caster sugar (¾ cup)
- 50 g Soft brown sugar (¼ cup)
- 260 g Self-raising flour (2 cups)
- 60 g Unsweetened cocoa powder (⅔ cup)
- 80 g Dark chocolate chunks (½ cup)
- 80 g Vegan white chocolate chunks (½ cup)
Preheat your oven to 180°C / 350°F and line two large trays with baking paper.
Prepare your flax "egg" by mixing the flax seeds with 2 tablespoons of cold water. Set aside for 5 minutes to allow it to thicken.
In a large bowl, cream the butter with the caster sugar and brown sugar until light and fluffy.
Add the flax "egg" from earlier and mix again. Then add the self-raising flour and cocoa powder.
Mix everything with a wooden spoon until it starts to stick together, then use your hands to form a dough. If it's not sticking together, add a splash of plant-based milk. If it's too wet, add a little more flour.
Add your dark and white chocolate chunks, then use your hands again to incorporate them into the dough.
Divide the dough into 10-12 pieces and roll them into balls. Place the balls on the baking trays and use your hands to flatten them slightly. Make sure to leave 2-3 inches in between the cookies as they will expand as they bake.
Bake for 15 minutes then remove them from the oven. They will still be wobbly but will firm up as they cool.
Leave to cool completely before removing them from the tray and enjoying.
*Store in an airtight container for up to 3 days.