These vegan double chocolate chip cookies are full of rich chocolate flavour with super soft and chewy texture. They are so delicious and great to bake for snacks, desserts and as a gift for home parties.
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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 on so many levels. 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.
When it comes to cookies, they are categorised into 2 major types for me.
Thick, chunky and chewy or Thin, light and crisp.
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.
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 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 comes 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.
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.
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.
Can I make these vegan double chocolate chip cookies 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 vegan double chocolate chip 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 vegan double chocolate chip 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.
These vegan double chocolate chip cookies are amazing to bake because they are:
– chunky, chewy and delicious
– so chocolaty
– easy to whip up
– great for gift
Want more recipes like this?
Try my other delicious cookie/dessert recipes you might enjoy!
- Cinnamon raisin cookies – vegan
- Walnut cookies – vegan
- Chocolate chip banana bread – vegan and oil-free
- Chocolate cupcakes with biscoff frosting – vegan
- Chewy funfetti cookies– vegan
- Chocolate chip oatmeal cookies – vegan and gluten-free
Vegan Double Chocolate Chip Cookies
What you need:
- 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) cacao powder
- 90g dark chocolate broken into chunky pieces
- 1tsp baking powder
- 1 tbsp maple syrup
- 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.
Please leave a comment and rate this recipe in the comment section below if you like these vegan double chocolate chip cookies! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe friends!