A fudgy brownie and cookie got together and these Vegan Double Chocolate Chip Cookies were born! These heavenly cookies are perfect for every holiday, party or just to make a Tuesday night special. They are easy to make and egg-free, dairy-free and nut-free! (gluten free option)
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Double Chocolate Chip Cookies always appear when the holiday baking starts!
Every Christmas season we have a HUGE baking day with my family, where every single inch of counter space is covered in the biggest smorgasbord of cookies you can imagine. No surface is safe and you can be fully prepared to be in a cookie coma by the end of the day. It's glorious.
This recipe was inspired by those cookie days. These cookies are the vegan version of those Classic Tollhouse Cookies that I grew up eating and I think they're even better than the original.
All my chocolate lovers come join me in celebrating the creation of these rich, deeply fudgy (and VEGAN!) Double Chocolate Chip Cookies. Let's goooo!
(Chocolate lovers also make sure you check out this Chocolate Mocha Mug Cake & Chocolate Banana Mini Muffins!)
Jump to:
Why you'll love them
- They're THICK, SOFT, CHEWY & FUDGY
- Brownie + Chocolate Chip Cookie (do I need to go on?)
- They use kitchen staple ingredients and are easy to make
- Perfect to make ahead and store in the freezer
- They're vegan, eggless, nut and dairy free (and can be made gluten free!) so they can be enjoyed by all!
What you'll need
Vegan double chocolate chip cookies require only a handful of simple kitchen staples to make.
Wet Ingredients: Vegan Butter, cane sugar, brown sugar, ground flax and vanilla extract.
Dry Ingredients: natural cocoa powder, all purpose flour, baking soda, salt and dairy-free chocolate chips of course!
(See Substitution section below for any recommended swaps!)
How to make Vegan Double Chocolate Cookies
For measurements and complete directions please reference the recipe card below! This is a quick summary of important steps to show the step-by-step process images.
Step 1: Prepare your flax egg. In a small bowl mix together the ground flax and water and set aside to thicken.
Step 2: Whisk together the dry ingredients. In another bowl add all dry ingredients (except for the chocolate chips) and whisk together to incorporate all the ingredients together, set to the side.
Step 3: Cream together the butter & sugar. Using a stand (or hand mixer) beat together butter and sugar for until smooth. Add in your prepared flax egg and beat on low to incorporate.
Step 4: Combine dry & wet ingredients. Add the dry mixture to the wet and mix until just combined and no dry flour remains. Stir in the chocolate chips.
Step 5: Form cookie dough balls. Roll cookies out into balls (about 2-3 tablespoons in size) and place evenly on a parchment lined cookie sheet. You want the cookie dough balls to be large and tall, do not press cookies down, they will flatten out on their own.
Step 6 : Bake! Important: Don't over bake, this is the KEY to soft, fudgy cookies! Over baking will result in a more crisp cookie. They will get firmer as they rest.
Suggestions for Prettier Cookies
- When you remove the cookies from the oven you can carefully & gently press a few more chocolate chips onto the top of each cookie.
- While cookies are still hot, take a wide mouth mason jar, glass or ramekin and place face down over each cookie, moving the glass in a circular motion around the edges of the cookie. Doing this will give you perfectly round cookies with clean edges. (Cookie sheet will still be hot so please be careful!)
Substitutions & Variations
What can we swap?
All-Purpose Flour- To make this recipe gluten free, the all-purpose flour can be swapped with equal measurements of a 1:1 Gluten Free Flour.
Chocolate Chips- You can use whatever chocolate chips you like best for this recipe! I recommend dark or semi-sweet chips or chocolate chunks.
My current go-to is Aldi's Brand of Belgian Chocolate Chunks (only the DARK variety is vegan so make sure you check the labels!) I also use Enjoy Life semi sweet chunks or dark morsels on occasion as well.
Let's get creative!
This recipe was inspired by the classic Tollhouse Double Chocolate Cookie that is loved so much around the holiday season. While the classic version is SO GOOD, these cookies can easily be taken to a whole other level by experimenting with add-ins.
Try these:
- Vegan Mini Marshmallows- (my personal favorite) Adding around ¾-1 cup of mini marshmallows (I use Dandies Brand) to the cookie dough with the chocolate chips gives these fudgy cookies a super yummy chew and a s'more-like flavor!
- (Also make sure you check out my White Bean S'mores Cookie Bars if s'mores make you happy)
- Mint Extract- ¼ teaspoon of peppermint or mint extract is an clever addition to these cookies and will really get you into the holiday spirit if it's around Christmas time!
- Everything Cookies- Vegan M&Ms, pretzel bits, mini marshmallows, potato chips! are all amazing additions. Add some or add them all for an especially fun cookie experience!
Tips for Success
Here are the main takeaway tips I recommend so that your Double Chocolate Chip Cookies will be the best, most fudgy, finger-licking delicious cookies you've ever made.
- Measure your flour correctly- if a food scale is unavailable to you, make sure you are using the SCOOP & LEVEL method to measure your flour and cocoa powder. Use a spoon or scoop to put flour into the measuring cup and then level the flour to the top of the cup for accurate results.
- Use parchment paper- For the most uniform cookies I recommend using a lined cookie sheet. Parchment paper will stop your cookies from spreading too much, bake evenly and will prevent cracking or breaking when removing them from the pan!
- Room Temperature Butter- The butter is ready when it still feels cool to the touch, but will indent easily when pressed with a finger. Taking the butter out about 1 hour before baking should be good!
- Learn more about the importance of room temp butter in baking in this amazing article by Sally's Baking Addiction.
- Use the correct butter- Make sure your vegan butter is the stick variety (not a tub). The tub butter has too high of a water content and will change the results of your cookie.
FAQ
Natural Cocoa (you know, the normal baking cocoa powder) is required for this recipe. Please DO NOT use Dutch Cocoa for this recipe because it will not react with the baking soda and will change the result of your cookies.
It can be hard to judge because these cookies are dark in color. They will look under baked in the center and just slightly set on the edges. They should be finished baking around the 12-13 minute mark. They will be soft out of the oven, let them sit for 5-10 minutes before moving, I promise they will firm up!
No need! This recipe does not require chilling the cookie dough prior to baking. (Though if you are not baking them right away it is fine to store the dough in the fridge until you are ready to bake.)
Trouble shooting tip- If you go to roll your dough and for some reason it feels too wet, feel free to chill it in the fridge for 30 minutes to 1 hour to firm up before proceeding.
YES! Drop cookies like these Double Chocolate Chip Cookies are perfect to freeze and make ahead. This is perfect if you just want to bake a couple cookies at a time or if you want to prep them in advance for a family cookie day!
To freeze the dough- After dough is mixed roll out the balls and place them in a single layer on a cookie sheet and place in the freezer for about 1 hour. When the balls are no longer tacky to the touch, store them in a sealed and labeled freezer bag for up to 2 months!
To bake frozen dough- place frozen dough balls on a cookie sheet as you normally would and bake according to the recipe card, adding 1-2 more minutes to the bake time.
Store the completely cooled cookies in a sealed container for 5-7 days.
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
Recipe
Vegan Double Chocolate Chip Cookies
Equipment
- Standing Mixer OR Hand Mixer
- cookie sheets
- Parchment or reusable baking sheet
Ingredients
Wet Ingredients
- 1 tablespoon ground flax seed + 3 tablespoons water
- ½ cup room temperature vegan butter (stick variety)
- ⅓ cup cane sugar
- ⅔ cup light or dark brown sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- ⅔ cup natural cocoa powder
- 1 cup all purpose flour 120g *for gluten free swap 1:1 gluten free flour
- ¾ teaspoon baking soda
- ⅛ teaspoon sea salt
- ¾ cup dairy free chocolate chips or chunks
Instructions
- In a small bowl, mix together ground flax and water to prepare your flax egg, set to the side to thicken. Preheat oven to 350°F.
- In a medium bowl, add all dry ingredients (except for the chocolate chips) and whisk well to combine, set aside.
- In a stand mixer or a large bowl add butter and sugars. Beat together on medium speed until smooth and creamy. (You can use a standing mixer or a hand mixer for this!)
- Add prepared flax egg and vanilla extract to the bowl and beat on low until just combined.
- Add dry ingredient mixture to the bowl with the wet ingredients and mix until just combined, no dry flour should remain in the bowl. (You can do this step by hand or with your mixer)
- Mix in chocolate chips. Roll 2-3 tablespoons of dough into balls and place them evenly spaced onto your prepared cookie sheet. Do not flatten the dough balls, leave them tall and large. (Size depends on how big you like your cookies! You can also use a cookie scoop for this step.)
- Bake on the middle rack for 11-12 minutes. Cookies will look soft and under baked when you are removing them from the oven, that's how you want it! Let them cool 5-10 minutes before moving to a cooling rack.
Notes
- When you remove the cookies from the oven you can carefully & gently press a few more chocolate chips onto the top of each cookie.
- While cookies are still hot take a wide mouth mason jar, glass or ramekin and gently place face down over each cookie, moving the glass in a circular motion around the edges of the cookie. Doing this will give you perfectly round cookies with clean edges.
LaRena Fry says
These cookies have me day dreaming about eating them. They are drool worthy.
Sam says
Thank so much LaRena! I dream of them too 😂