Double Chocolate Chip Cookies – Vegan and easy

vegan double chocolate chip cookies

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Classic chocolate chip cookies are good. But this chunky double chocolate chip cookies are not just good but whole lot better and on another level. The cookie is think and chewy in the middle, has a rich chocolaty flavour and big chunks of broken chocolate chips folded in to make these cookies extra chunky and decadent. 
Literally the heaven of chocolate on chocolate in a cookie.

vegan double chocolate chip cookies
vegan double chocolate chip cookies

When it comes to cookies, they are categorised into 2 major types for me.

Thick, chunky and chewy or Thin, light and crisp.

I must admit that I wasn’t a big fan of cookies when I was a kid, because cookies my mom buys from the supermarkets were dry and blunt, not something that I would look forward to having.
This was a typical idea of cookies I had for so long until I met this vegan chewy gooey heaveness of chunky chocolate chip cookie in Camden Town in London.

It literally changed my world of cookies instantly when I had the first bite. I couldn’t believe how delicious it was and how they make such amazing cookies without eggs or milk.
I wasn’t vegan that time and was in the phase of trying to eat plant-based most of the time.
Right after that I tried to replicate the cookie I had with only plant based ingredients, of which I failed spectacularly.

I was not able to figure out the secret to that chunky, chewy deliciousness that the cookie was.

vegan double chocolate chip cookies

For so long I struggled to perfect my perfect cookies and I am pleased to tell you that I have discovered the secret for chunky chewy cookies!
After testing the ratio of flour, sugar, oil and liquid, changing baking time for batches after batches then delivering cookies to friends for taste tests, getting feedbacks, then making cookies again, I repeated this for about 2 month when I decided that I WILL perfect my cookie.
As a result, I have some great tips for you to make these chunky, chewy delicious cookies at home.

Baking tips for chunky, chewy, delicious cookies

Ratio

Ratio of dry and wet ingredients is very important when it comes baking anything. And the ratio of oil and sugar is super important for these chunky chewy cookies.
If too much oil is used, it fries up the outside and edge of cookies too much and makes it too crispy, which we are not looking to get in this recipe. Also using the right amount of sugar gives the cookies these chewiness that we love. So keep in mind to follow the recipe carefully for the perfect balance of oil and sugar!

Type of flour

You can absolutely use any type of flour of your choice for this recipe. But for the best texture, I used simple plain white flour. White flour gives the best texture when it come to chunky cookies. I used whole-wheat flour too but it comes out a little to too crisp in flavour to me. You can opt for rice flour for gluten free version, however, the texture will be slightly more soft and doughy.

Chilling

Chilli the dough in the fridge before shaping it into cookies is necessary. It allows the gluten in the dough to relax which gives cookies great texture as well as making it easy to form a cookie shape in your hands. You can cover the bowl with cloth and put in the fridge, which is what I do, or wrap in a parchment paper and put in the fridge, either way works. Also if you are in hurry you can put in the freezer to speed up the chilling process. However have in mind that the edges of dough can firm up very quickly in the freezer and the middle takes longer to firm up in the freezer so it’s best you check the dough often.

Baking time

This is the part when people get a little nervous I think. It can be difficult to know if a cookie is baked or not as you can’t really do a tooth pick test. For the best result the baking time for these cookies is 12mins, precisely. Baking time may be different depending on the oven you use but start with 12mins and see how it turns out. You may be surprised at how soft and kind of unbaked they look when fresh our of the oven, but don’t worry, they will firm up on the cooling lack and will be the perfect chunky chewy texture.

vegan double chocolate chip cookies

Can I make it gluten-free?

Sure you can! Use rice flour instead of plain white flour. However, the texture will be slightly more soft and bit doughy if only using rice flour. I haven’t tried with other gluten-free flours but pretty sure many other flours work with this recipe too.

How long will these cookies last in a cookie jar

In a cookie jar, these cookies will maintain the texture and flavour about 5 – 7days. after about a week it will  start losing some of these qualities so I recommend you to eat them within one week!

Can I store these  cookies in the freezer?

Yes you can! Just put them in an airtight container and store in the freezer. Storing in the freezer extends the lifetime of these cookies up to 8 to 12 weeks. Some say they can be stored for longer  but cookies will lose the great texture after a long time so it is always bette to eat them while fresh.

vegan double chocolate chip cookies
WANT MORE RECIPES LIKE THIS?

Try my lovely vegan walnut cookies, vegan cinnamon raisin cookies for more cookies recipes to bake, and vegan chocolate muffins, chocolate peanut butter skillet cake for sweet chocolate recipes!

These vegan double chocolate chip cookies are amazing to bake because they are;

  • chunky, chewy and delicious
  • vegan 
  • so chocolaty
  • easy to whip up
  • great for gift 

Let’s get baking!

Double chocolate chip cookies – vegan and easy

What you need:

How to:

  1. pre heat the oven 180C (356F)
  2. Mix the flour, sugar, cocoa powder and baking powder in a large bowl and mix well with a whisker.
  3.  Pour the soy milk, coconut oil and maple syrup into the dry mixture and mix with a large wooden spoon. Be careful not to over mix.
  4. Add in the chocolate broken into pieces and fold gently.
  5. Chill in the fridge for at least 30 mins.
  6. Scoop some dough and make small balls with your hand. Place them on a baking tray lined with baking sheet. Leave some space between each dough so that they won’t stick when baked.
  7. Bake for 12mins or until they are firm.
  8. Transfer to a cooling lack and lt them cool before eating and staring in a jar.
  9. Enjoy!

Did you make this recipe? Wonderful!
Let me know on instagram and tag #thechestnutbakery in your post,
I’d love to see your creation.Leave a comment too if you like this recipe.
Thanks for your support my friends!

print this recipe below!

DOUBLE CHOCOLATE CHIP COOKIES - VEGAN AND EASY

Easy, chewy and delicious vegan double chocolate chip cookies
Prep Time20 mins
Cook Time12 mins
Course: Dessert, Snack
Keyword: chocolate, cookie, easy

Ingredients

  • 2 & 3/4 cups (300g) plain white flour
  • 1 & 3/4 cups (225g) organic cane sugar
  • 1/2 cup (100ml) soy milk (room temperature)
  • 3/4 cup (190ml) melted coconut oil
  • 1/2 cup (50g) cocoa powder
  • 90g chocolate broken into chunky pieces
  • 1tsp baking powder
  • 1 tbsp maple syrup

Instructions

  • pre heat the oven 180C (356F)
  • Mix the flour, sugar, cocoa powder and baking powder in a large bowl and mix well with a whisker. 
  • Pour the soy milk, coconut oil and maple syrup into the dry mixture and mix with a large wooden spoon. Be careful not to over mix.
  • Add in the chocolate broken into pieces and fold gently.
  • Chill in the fridge for at least 30 mins.
  • Scoop some dough and make small balls with your hand. Place them on a baking tray lined with baking sheet. Leave some space between each dough so that they won't stick when baked.
  • Bake for 12mins or until they are firm.
  • Transfer to a cooling lack and lt them cool before eating and staring in a jar.
  • Enjoy!
Made this recipe?
Tag #thechestnutbakery in your instagram post!
Leave a comment below in this post too if you like this recipe.
Thank you for your support friends!

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