Double Chocolate Chunk Cookies

The vegan Double Chocolate Chunk Cookies are filled with ooey-gooey, deep-chocolate flavor. The cookies are soft inside & a little bit crunchy on the sides. In each bite, you get the bold chocolate flavor. They are egg-free, butter-free, & milk-free, yet they are equally yummy. These vegan Double Chocolate Chunk Cookies are ideal to enjoy as a snack and/or as dessert, or at any party. It has a fast mix & uses staple ingredients in the pantry. Dark chocolate bits are a nice extra flavor. And these are a sort of must-try when you love chocolate. There is a fudgy consistency brought about by mixing melted chocolate with cocoa powder.

STATS

• Prep Time: 10 minutes
• Cook Time: 10 to 12 minutes
• Serving Size: 1 cookie
• Cuisine: American
• Course: Dessert
• Method: Oven-Baked
• Diet: Vegan
• Yield: 12 cookies
• Difficulty: Easy
• Total Time: needs 25 minutes

EQUIPMENT

• Whisk
• Spatula
• Mixing bowl
• Baking sheet
• Parchment paper
• Cookie scoop/spoon
• Wire rack
• Oven

Ingredients

• One cup of general-purpose flour
• 1/3 cup of cocoa powder without sugar
• Half a teaspoon of baking soda
• 1/4 tsp salt and 1/2 cup melted coconut oil
• Half a cup of brown sugar
• One-fourth cup of white sugar
• 1/4 cup plant milk, such almond or soy
• One teaspoon of vanilla essence
• Half a cup of chocolate chunks without dairy
• 1/4 cup of vegan chocolate chips

INGREDIENT NOTES

Flour:

• You want all-purpose flour. Or sometimes you can also use white whole grain & get even more fiber.

Cocoa Powder:

• You get the best results with unsweetened cocoa. In case you need a darker color and flavor, go Dutch-processed.

Oil:

• Coconut melts melt with other rich textures. You can also use canola/vegan butter.

Sugars:

• Brown sugar gives it moisture & chew. You need white sugar for balance.

Milk:

• Plant-based milk makes the dough. Almond, oat/soy milk all do.

Chocolate Chunks:

• Dark chocolate, chopped/vegan baking chunks for intense flavor, are good too.

Chocolate Chips:

• Mini vegan chips get absorbed into the dough & turn it fudgy.

INSTRUCTIONS

1. Set the oven’s temperature to 350°F (175°C). Put foil paper on a baking tray.
2. In a big bowl, mix the flour, baking soda, salt, and cocoa powder.
3. In a separate dish, mix other components.
4. Add the vanilla essence & plant milk & mix.
5. Add the wet mixture to the dry components. Using a spatula, stir till combined.
6. Add the chocolate chips & pieces and fold.
7. For each cookie, scoop out around 2 teaspoons of dough. On the baking sheet, put them.
8. Using a spoon/your fingers, gently flatten.
9. Lets cook it for the next 10 to 12 minutes. It must appear as though the edges are fixed.
10. Centers remain pliable.
11. Give the cookies five minutes to cool on the tray.
12. At the end put it in a wire rack and take rest to cool it.
13. Warm/room temperature, enjoy.

TIPS

• Do not bake them for too long; they will set as they cool.
• To add a nutty flavor, gently fold in chopped walnuts or pecans.
• Freeze the raw cookie dough balls to have ready for later baking.
• For an even more gooey center, up the chocolate by twice the amount.

DATA STORAGE

Refrigerate:

• Keep for at least seven days in a closed container. Must before start to eating, take them to reach at room temperature.

Freezer:

• Keep chilled cookies in the freezer for a maximum of two weeks. Before serving, reheat them in the oven for all most twenty seconds.

FAQS

Is it possible to make them gluten-free?

• Of course, you may substitute a gluten-free all-purpose blend.

May I skip the chocolate chips?

• Yes. Rather, you can add extra pieces of chocolate or chopped nuts in their place.

How long will they stay fresh?

• Keep them at room temperature. sealed, for up to four to five days.

Can I freeze them?

• Indeed, the dough and the cooked cookies freeze perfectly.

NUTRITION

Calories: 180
Carbs: 22g
Sugar: 13g
Fiber: 2g
Protein: 2g
Fat: 9g
Saturated Fat: 6g
Sodium: 85mg
Iron: 1.5mg
Calcium: 20mg
Potassium: 110mg