Double Chocolate Chip Cookies
Twice the chocolate in these rich, gooey double chocolate, chocolate chip cookies. Vegan. With walnuts too!
Servings: 16 cookies
Equipment
- mixer
- mixing bowl
- baking sheet
- cookie scoop or spoon
Ingredients
Wet
- ½ cup vegan butter 1 stick Earth Balance
- ⅔ cup cane sugar
- 2 tablespoon espresso or dark coffee
- 1 teaspoon vanilla extract
- 1 tablespoon molasses *
Dry:
- ¼ cup cocoa powder
- 1 ½ cups all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup vegan egg replacer **
Fold in:
- 1 ¼ cups chocolate chips
- 1 cup walnuts chopped
Instructions
- Preheat oven to 350 degrees and line a baking sheet(s) with parchment paper. For larger cookies, one sheet will work, smaller cookies will need two sheets.
- Add all the wet ingredients to a large mixing bowl. Cream them together using a hand or stand mixer. combine until whipped and smooth.
- Add in the dry ingredients and beat again until fluffy.
- Fold in the chips and walnuts.
- Place the dough in the fridge for about five minutes, just to chill up a nit. Longer is ok as well.
- Scoop dough onto baking sheet(s). This recipe makes 12 large cookies or 16 average sized cookies.
- Bake at 350 degrees for 11-14 minutes. Underbake slightly if you want a truly melty cookie. Cool on a cooling rack for at least ten minutes. Serve warm!
Notes
- * -- use molasses if you have it on hand. If not, sub out ⅓ of the sugar and replace with ½ cup brown sugar.
- ** -- I tested this recipe successfully using JUST Egg, a potato starch based egg replacer and silken tofu.
Nutrition Estimate
Calories: 173kcal | Carbohydrates: 20g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Sodium: 159mg | Potassium: 90mg | Fiber: 1g | Sugar: 10g | Vitamin A: 270IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg