These Soft and Chewy Double Chocolate Cookies are everything. Soft, chewy, rich, and fudgy. They have a hefty dose of cocoa powder in the dough and are packed with chocolate chips. And the sprinkle of sea salt on top is the finisher. It makes the chocolate flavor pop and makes these cookies irresistible. Even to double chocolate cookie haters. Make a batch of these Soft and Chewy Double Chocolate Cookies for the chocolate cookie skeptics out there. They deserve to know what they are missing.
Soft and Chewy Double Chocolate Cookies [Vegan]
- 8 tablespoons Dairy-Free Butter, room temp
- 1 Cup Granulated Sugar
- 1 tablespoon Molasses
- 2 tablespoons Ground Flax
- 5 tablespoons Water
- 2 teaspoons Espresso Powder
- 2 teaspoons Vanilla
- 1/2 Cup Cocoa Powder, sifted
- 1 1/2 Cups All Purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoons Baking Soda
- 3/4 teaspoons Kosher Salt
- 2 1/4 Cups Chocolate Chips or Chocolate Chunks (a combo of both also works!)
- Coarse Sea Salt for Sprinkling
- In a small bowl, combine flax, espresso powder, water and vanilla. Stir and set aside.
- In a large bowl using a wooden spoon or in the bowl of your stand mixer fitted with the paddle attachment, cream the butter, sugar and molasses.
- Add the flax “egg” mixture to the creamed butter and mix to combine.
- Add the cocoa powder and stir well.
- Add flour, baking powder, baking soda and salt. Stir until just combined.
- Add chocolate chips and stir to evenly distribute.
- Cover and place dough in the refrigerator to rest for at least 1 hour.
- After 1 hour, preheat oven to 350°F and line a sheet tray with parchment.
- Scoop 6 1/3 Cup dough mounds onto the baking sheet. Roll each mound between your palms to create balls.
- Then gently press the balls down onto the sheet leaving about 3 inches of space between each ball. See Picture for reference.
- Sprinkle the tops of each cookie with a bit of coarse sea salt.
- Bake in a 350°F oven for 18-22 minutes or until the edges are set but the centers are still soft.
- Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Repeat with the remaining cookie dough.
- These cookies will keep in a n airtight container on your counter for up to 4 days or in your freezer for 1 month.