Double Chocolate Cookies
There's something about a chocolate chip cookie, that just can't be beaten!
These vegan double chocolate chip cookies are gooey on the inside with a soft outer shell and lots of chocolate in every bite... with chocolate chunks that melt in your mouth, what's better?
This recipe can be easily doubled (because 20 cookies isn't always enough!) and more chocolate chunks can definitely be added if you're like me and can't get enough chocolate.
Preparation : 15 minutes
Baking Time : 10 – 12 minutes
Makes : 20 – 22 cookies
• 110g Dairy-Free Butter
• 150g Caster Sugar
• 100g Brown Sugar
• 65g Dairy-Free Milk (I used Oat)
• 1 tsp Vanilla Extract
• 160g Plain Flour
• 50g Cacao Powder
• 1 tsp Baking Powder
• 200g Chocolate Chunks (some extra for the top)
Preheat the oven to 180C fan and line a baking tray with parchment paper.
Cream the butter and sugars together, then add the milk and vanilla extract, mixing until combined.
Add the flour, cacao powder, baking powder and mix until it is all combined and has formed a batter.
Then gently fold in the chocolate chunks until they are evenly distributed.
Spoon around a tablespoon of mixture onto your lined baking tray, leaving a relatively large amount of space between each, as they will spread in the oven!
Gently press some extra chocolate chunks into the top of the cookie dough once on the tray, if you would like mini pools of chocolate on the tops of the cookie when you take them out the oven!
Bake the cookies for 10 – 12 minutes, then leave them to harden for a couple of minutes on the baking tray before transferring them to a rack.
Enjoy warm from the oven, or store them in an airtight container for up to a week!
• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes •