Vegan Double Chocolate Chunk Cookies
Yield
12–14 large cookies
Prep Time
15 minutes
Chill Time
30 minutes (recommended)
Bake Time
10–12 minutes
Ingredients
Dry Ingredients
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1 cup (125 g) all-purpose flour
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1/2 cup (50 g) unsweetened cocoa powder
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3/4 tsp baking soda
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1/4 tsp salt
Wet Ingredients
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1/2 cup (110 g) brown sugar, packed
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1/3 cup (70 g) granulated sugar
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1/2 cup (120 ml) neutral oil (vegetable, sunflower, or melted coconut oil)
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1/4 cup (60 ml) plant milk (almond, soy, oat, etc.)
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1 tsp vanilla extract
Chocolate
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3/4 cup (130 g) vegan dark chocolate chunks or chopped chocolate
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Optional: extra chunks for topping
Instructions
1. Prepare oven and tray
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Preheat oven to 180°C (350°F).
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Line a baking tray with parchment paper.
2. Mix dry ingredients
In a bowl whisk together:
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flour
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cocoa powder
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baking soda
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salt
Whisking removes cocoa lumps and distributes the leavening evenly.
3. Mix wet ingredients
In another bowl combine:
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brown sugar
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granulated sugar
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oil
Whisk until glossy and smooth (about 30–40 seconds).
Add:
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plant milk
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vanilla extract
Whisk again until fully combined.
4. Make the dough
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Gradually add the dry mixture to the wet mixture.
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Mix with a spatula until a thick cookie dough forms.
Do not overmix; stop when flour is just incorporated.
5. Add chocolate
Fold in:
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chocolate chunks
The dough will be thick and slightly sticky.
6. Chill the dough (recommended)
Refrigerate dough for 30 minutes.
This step:
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improves flavor
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prevents spreading
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makes thicker cookies
7. Shape cookies
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Scoop about 2 tablespoons dough per cookie.
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Roll into balls.
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Place on baking tray 5–6 cm apart.
Press extra chocolate chunks on top if desired.
8. Bake
Bake at 180°C (350°F) for 10–12 minutes.
The cookies should:
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look set on edges
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appear slightly soft in the center
9. Cool
Let cookies cool on tray 10 minutes before moving.
They firm up as they cool.
Texture Tips
For fudgier cookies
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bake 9–10 minutes
For crisp edges
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bake 12–13 minutes
For extra thick cookies
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chill dough 1 hour
Optional Add-ins
You can mix in up to 1/2 cup of:
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toasted walnuts
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pecans
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dried cherries
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shredded coconut
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vegan white chocolate chips
Storage
Room temperature
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Airtight container for 4–5 days
Freezer
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Dough balls: freeze up to 2 months
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Bake directly from frozen (add 2 minutes)
