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Double Chocolate Chip Cookies

Two chocolate chocolate chip cookies on parchment paper.
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Chewy chocolate cookies, studded with dairy-free chocolate chips and topped with flaky sea salt make these decadent double chocolate chip cookies!

Ingredients

Scale
  • 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

  1. Allow the vegan butter and egg to come to room temperature.
  2. 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.
  3. Once light and fluffy, add the egg and vanilla. Mix on low until incorporated.
  4. In a medium sized mixing bowl stir together cocoa powder, baking soda, salt, and flour.
  5. Mixing on low, spoon the dry ingredients into the the butter/sugar mixture until incorporated.
  6. Once the dough is mixed together, add the chocolate chips into the batter and stir until evenly distributed. 
  7. When you are ready to bake, preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.
  8. Using a cookie scoop, scoop the cookies into balls and add a few extra chocolate chips on top. 
  9. Sprinkle the tops with flaky sea salt.
  10. Bake for 12-15 minutes.
  11. 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.

Find it online: https://mylifeafterdairy.com/double-chocolate-chip-cookies/