Soft and Chewy Double Chocolate Cookies
These are guaranteed to be chewy and soft thanks to the vegan butter. They're perfect for ice cream sandwiches because they don't get rock hard when frozen.
Servings 32 cookies
Cost 5
Ingredients
- 2 cups all-purpose flour, aerate flour well or weigh (250 grams)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ⅛ teaspoon cinnamon
- ¾ teaspoon salt
- ½ cup unsweetened cocoa powder (natural) (40 grams)
- 2 sticks Country Crock Dairy Free Butter (228 grams)
- 1 teaspoon molasses
- 1 teaspoon vanilla bean paste or vanilla
- 1 cup light brown sugar, tightly packed (200 grams)
- ½ cup granulated sugar (100 grams)
- 1 tablespoon ground flax
- ⅓ cup oat milk or almond milk
- 2 cups chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Mix together the flour, baking powder, baking soda, cinnamon, salt and cocoa powder, then set aside.
- In a mixing bowl, using an electric mixer, beat the dairy free butter, sugar molasses and vanilla for about 2 minutes. Add the plant milk and flax. Stir until blended.
- Add the flour mixture and stir by hand or with the paddle attachment on low to make a soft dough. Stir in the chocolate chips.
- Scoop balls of dough with a medium or large cookie scoop, then set on parchment lined baking sheet. If you want to prepare the dough balls ahead of time and bake later, scoop them onto a plastic wrap lined dinner plate (or tray), cover and chill until ready to bake.
- Bake the cookies for about 10-12 minutes or until they appear set. If using cold dough, the cookies will take longer. Once done, slide the parchment onto the counter and let the cookies cool on the parchment until they are stable enough to transfer. Transfer to a wire rack to finish cooling.