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Double Chocolate Cookies

These cookies are my go-to when I want to impress! They are a hit every time and I know I can always count on people to ask for the recipe with a mouth full of fudgey double chocolate cookies!

NOTE: This recipe has been updated since the video was published. I have tried this recipe many more times and made a few adjustments to the ingredients and baking temperature Iall changes reflected below).

PS: For more delicious recipes, check out my cookbook!

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Double Chocolate Cookies

  • Author: Liv B
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: approx. 15 cookies
Scale

Ingredients

  • 1/2 cup vegan margarine or softened vegan butter
  • 1 cup sugar
  • 1/4 cup non-dairy milk
  • 1 tsp vanilla extract
  • 1 1/4 cups flour
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • pinch of salt (optional)
  • 1/2 cup or more dairy free chocolate chips

Instructions

  1. Preheat oven to 375 F.
  2. In a mixing bowl, cream together vegan margarine and sugar until combined and fluffy. Add non-dairy milk and vanilla and mix until combined.
  3. In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
  4. Add the dry ingredients to the wet in two parts, stirring to form a dough. Stir in the chocolate chips.
  5. Use a large spoon to roll 1-2 tbsp size balls of dough. Space evenly on a baking sheet and bake in preheated oven for 9-10 minutes. Remove from oven and allow to cool 5 minutes before transferring to cooling rack.
  1. Karine P says:

    These were utterly delicious and so easy to make! Although admittedly I cut the sugar in half, and they were just sweet enough for me. Thank you for the recipe!

  2. Brittney says:

    Hey there in the chocolate cookies the recipe says 1 1/4 c of flour but the video says 1 1/3 c I made the cookies the way the recipe calls for it and it doesn’t turn into a dough it’s a little more liquidy and hard to roll into balls. Just thought I’d point out the difference ?

    1. Liv B says:

      Thanks for pointing that out! If you find the dough is too soft you can for sure add some more flour. Sometimes depending on the season/weather I need to add a little more/less! <3

  3. Aisha Atherley says:

    I just made these with my 2 and 4 year old boys and they were delicious and simple. Thanks so much for sharing.

    1. Josephine says:

      These are AMAZING!! Though I couldn’t get the butter, sugar and milk to combine, adding more flour to the overall mixture for it to form a dough and they came out tasting like brownies!!

  4. RachaelB says:

    Hi!! I’d like to try these for someone that has a lot of allergies…. instead of the non dairy milk could I use water? Thanks!

    1. Liv B says:

      I would say to try another type of plant-based milk. Can they tolerate rice milk? oat milk? rice milk? coconut milk? soy milk? Tons of options to choose from so hopefully you can find one that works! I haven’t tried it with water so that’s why I can’t say for sure if they would still work. Hope that helps! <3

    2. Rachael Banker says:

      I tried these with water instead of the milk and they came out great! I would definitely use the pinch of salt and the vanilla I doubled which I do for all recipes. They’re great! Awesome recipe!

      1. Caitlin says:

        Just a note for others: I tried this recipe with coconut oil, but the cookies came out pretty heavy and greasy.

        I think it’s because I used liquid coconut oil. (I live in a warm climate, so my coconut oil is always in liquid form!) Next time I’ll see if I can try it with coconut oil that been softened but is still holding its shape. I wouldn’t recommend anyone else try it with liquid oils!

  5. Hannah says:

    AMAZING! I made these with gluten free flour (had to increase the non-dairy milk by about 2 tablespoons to account for the flour swap) and these were inhaled by my gluten free vegan hubby and all his coworkers who do not have dietary restrictions. Thanks for a great recipe!

  6. Patricia says:

    I probably should leave a comment I have made these cookies 10 times now and I just love this recipe. I have recently been adding hemp hearts since I am pregnant I figure then I can call the healthy cookies!

  7. Ali says:

    My husband and I just love these!! I followed the recipe exactly except doubled the portions. The dough was a bit wet so I cooked it for about 10 mins and 30 seconds. Definitely making these again 🙂

    1. Jessica says:

      I substituted with whole wheat flour and they were flat. I added extra flour between batches and the 2nd batch was fluffier. Next time I make them I’ll add 1 1/2 cups of the whole wheat flour.

  8. Laurence Descoteaux says:

    They are so good!!! I found this recipe on Pinterest and it made me buy your cookbook on Amazon!! Thank you so much

  9. Anna says:

    Liv, these cookies are absolutely phenomenal! I didn’t have high hopes when I started as I’m a terrible baker but am so happy I found this recipe. They’re super easy to make and taste sensational!

  10. Melanie says:

    I made these and they were good but came out flat. I added the flax egg to the remaining batter but not enough and those came out flat. So I added more which only made 3 more cookies and those came out fluffier. Has anyone else had this problem?

    1. Liv B says:

      Try adding more flour next time :). An extra 1/4 cup should work! Or even more if it’s really hot where you live.

  11. Lauren says:

    These are so amazing. I’ve made these twice in the last 2 weeks and literally can’t get enough of them. I’m sure these will become my go to for when guests come over.
    Thanks for the great recipe!

  12. Aimee B. says:

    These were tasty. I upped the flour to the 1 3/4 cups you mention in your video. I’m glad I did because the amount you have listed (1 1/4 c) would not have been enough. I love how easy they came together. I think I’ll add extra chocolate chips and maybe some nuts or holiday sprinkles next time, too. But these are a yummy chocolate cookie and I’ll definitely be making them again. 🙂

  13. belle says:

    These are the best vegan chocolate cookies I have made in the two years I’ve been a vegan. I LOVE these!

  14. Emily T says:

    These were PERFECT! I’ll admit, I’ve made these a few times and hadn’t been completely satisfied with how they looked (always taste great). Mine had a tendency to spread too much and go flat. Here’s what I did to finally nail it. I used half white sugar and half brown, 2 tsp of vanilla, increased the flour by about 1/3 cup, and used an “air bake” cookie sheet (super lightweight, silver color). I baked for 10 min and pulled them out immediately. I think the key was the increase in four and use of a lightly colored baking sheet.

  15. Kirsty says:

    Are you able to make the dough a few days before baking it and leave it in the fridge wrapped in clingfilm? Have a bake sale coming up and wanna prep as best as possible before hand

  16. McKenna says:

    WOW! Ive actually never left a review on any recipe I’ve ever made, but these earned one. They were so so so easy and amazing!! I didn’t have a mixer or anything so I just mixed everything in the bowl with a fork and worked totally fine. I did increase the flour by 1/4 cup because the dough was a bit sticky, but it gave them a nice brownie texture. I also took them out at 11 minutes (even though they seemed under done) but after cooling for about 5-10 minutes they were PERFECT and loved by everyone, vegan and non vegan!

  17. Ellie says:

    I make this so often for birthdays, giving to colleagues, usually non vegan people and they all love them. Full proof recipe that everyone loves. Would love if metric system measurements were included because i don’t live in the US but with online calculators its all good.

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