Double Chocolate Chip Cookies
Last Updated on January 25, 2022 by Annie
Feed your chocolate addiction with these dairy-free double chocolate chip cookies. Gooey chocolate cookies studded with chocolate chips and sprinkled with a dash of sea salt make these a chocolate lover’s delight! Pair with a glass of oat milk or warm peppermint hot chocolate and call it a night!
Let the record reflect I have been perfecting this recipe for well over three months. Thank you to my family and my husband’s co-workers for doing the real work of eating the test cookies. Between the first batch and the one you see before you today there were close to a dozen tweaks to take this cookie to chocolaty perfection.
While each batch of double chocolate chip cookies were delicious, they lacked the “chocolate chip cookie” texture I craved. Some batches came out too cakey, didn’t spread enough, or even seemed kind of dry… It wasn’t until an extensive internet search told me the dough needed a higher fat ratio that I upped the plant-based butter which resulted in the soft, moist, and chewy cookie documented here.
Why we LOVE these Double Chocolate Chip Cookies
As if one chocolate isn’t enough, this recipe contains two types of chocolate to make the fudgy cookie goodness you need in your life. Some other reasons to love these cookies include…
- Salt + Chocolate= The perfect pair of sweet and savory.
- No chill time. Get your cookie when you need it because this dough does not need to rest or chill before hitting the oven.
- 30 Minutes or less. These cookies can be on your table with a cool glass of non-dairy milk in a half hour.
How to Make Double Chocolate Chip Cookies
Ingredients You’ll Need
Just a handful of pantry-staple ingredients make these delicious chocolate chocolate chip cookies!
- Plant-based butter– I used Country Crock’s plant-based butter sticks to help keep these cookies soft and tender.
- Sugar– A blend of granulated and brown sugar give these cookies a sweet and chewy finish.
- Egg– To bind the cookie dough together.
- Vanilla– Enhances the chocolaty flavor.
- Cocoa Powder– For a rich chocolate cookie base.
- Baking Soda + Salt– Balances out the sweetness and helps make the cookies rise.
- Flour– Gives structure to the cookies.
- Chocolate Chips– For a second dose of chocolate that makes these cookies irresistible.
How to Make Double Chocolate Chip Cookies
These double chocolate chip cookies come together much like a traditional chocolate chip cookie recipe. In no more than 10 minutes, you can have this cookie dough on a baking sheet and ready for the oven.
- Prepare the ingredients. Allow the vegan butter and egg to come to room temperature.
- Cream butter and sugars. In the base of a stand mixer or in a large bowl with hand-held beaters, cream together the vegan butter, granulated sugar, and brown sugar.
- Add remaining wet ingredients. Once light and fluffy, add the egg and vanilla. Mix on low until incorporated.
- Prepare dry ingredients. In a medium sized mixing bowl stir together cocoa powder, baking soda, salt, and flour.
- Combine dry with wet. Mixing on low, spoon the dry ingredients into the the wet ingredient mixture until incorporated.
- Stir in chocolate chips. Once the dough is mixed together, add the chocolate chips into the batter and stir until evenly distributed.
- Prepare for baking. When you are ready to bake, preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.
- Scoop. Using a cookie scoop, scoop the cookies into balls and add a few extra chocolate chips on top.
- Sprinkle the tops with sea salt flakes.
- Bake for 12-15 minutes.
- Cool. Remove from the oven and allow to cool on the baking sheet for about 2 minutes before transferring to a cooling rack to cool completely.
Make-Ahead and Freeze the Dough
There is nothing I love more than keeping a stash of cookie dough in the freezer. From chocolate chip cookie dough balls to lactation cookie dough, I have been known to always have something at the ready for an easy plate of cookies. To prepare this dough for freezing:
- Make the dough completely.
- Line a baking sheet with parchment paper.
- Next, scoop the dough into balls onto the parchment paper lined baking sheet. Top with additional chocolate chips.
- Place the baking sheet in the freezer and freeze at least 30 minutes.
- Transfer the dough balls to a freezer safe container and store for up to 3 months.
When you are ready to bake from frozen:
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- Remove the dough from the freezer, place on the prepared baking sheet, and sprinkle with flaky sea salt.
- Bake for 15-18 minutes then allow to cool on the cookie sheet for at least 2 minutes before transferring to a cooling rack.
Dairy-Free Changes to Double Chocolate Chip Cookies
With two simple swaps you can quickly and easily make these dairy-free cookies.
- Plant-based butter– In place of butter, I used a plant-based alternative (Country Crock’s Plant Butter Sticks).
- Dairy-free chocolate chips– Be sure to use a dairy-free chocolate chip such as Enjoy Life, Simple Truth Organic (Kroger Brand), or Great Value Free From Chocolate Chips (Walmart Brand). If you have found other dairy-free chocolate chip brands, feel free to drop a comment below to share!
SERVING SUGGESTIONS
Warm from the oven is always the best way to enjoy these double chocolate chip cookies. Some other ways you might want to serve them up include.
- Sandwiched with a scoop of vanilla vegan ice cream. I really liked So Delicious Vanilla Bean Oat Milk Frozen Dessert for other ice cream sandwiches.
- Dipped in cup of hot coffee or with a cold glass of oat milk.
- Fresh baked with a glass of dairy-free Peppermint Hot Chocolate.
Try These Chocolate Treats Next
- Chocolate Banana Bread with Chocolate Chips
- Chocolate Baked Oats
- Easy Chocolate Fudge
- Chocolate Covered Graham Crackers
If you tried this Double Chocolate Chip Cookie recipe and enjoyed it feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
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Double Chocolate Chip Cookies
Chewy chocolate cookies, studded with dairy-free chocolate chips and topped with flaky sea salt make these decadent double chocolate chip cookies!
Ingredients
- ¾ cup Plant-Based Butter softened
- ¼ cup Granulated Sugar
- ¾ cup Brown Sugar
- 1 Egg room temperature
- 1 teaspoon Vanilla
- ½ cup Cocoa Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1¼ cup Flour
- 1½ cup Chocolate Chips divided into 1¼ cup with ¼ cup for topping
- Flak Salt to top
Instructions
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Allow the vegan butter and egg to come to room temperature.
-
In the base of a stand mixer or in a large bowl with hand-held beaters, cream together the vegan butter, granulated sugar, and brown sugar.
-
Once light and fluffy, add the egg and vanilla. Mix on low until incorporated.
-
In a medium sized mixing bowl stir together cocoa powder, baking soda, salt, and flour.
-
Mixing on low, spoon the dry ingredients into the the butter/sugar mixture until incorporated.
-
Once the dough is mixed together, add the chocolate chips into the batter and stir until evenly distributed.
-
When you are ready to bake, preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.
-
Using a cookie scoop, scoop the cookies into balls and add a few extra chocolate chips on top.
-
Sprinkle the tops with flaky sea salt.
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Bake for 12-15 minutes.
-
Remove from the oven and allow to cool on the baking sheet for about 2 minutes before transferring to a cooling rack to cool completely.
