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!


Double Chocolate Cookies

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


  • 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


  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.

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  • 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!

  • 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 ?

    • 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

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

    • 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!!

  • 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!

    • 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

    • 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!

      • 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!

  • 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!

  • 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!

  • 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 🙂

    • 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.

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

  • 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!

  • 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?

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

  • 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!

  • 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. 🙂

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

  • 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.

  • 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

  • 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!