These traditional chunky double chocolate chip cookies are adapted from old-fashioned recipes and are packed with rich, dark chocolate flavours. My son recently took these to his high school bake sale and they quickly sold out.
A batch of these cookies rarely last a day in our house and no-one will ever guess that they are 100% vegan.
Chocolate cookies are perfect for parties, picnics, pack-lunches, afternoon or morning tea, buffets, pot-lucks, church fetes, bake sales and other fundraisers.
Also, a couple of vegan chocolate cookies and a tall glass of chilled oat milk is the ideal snack to leave out for Father Christmas on New Years Eve, along with the reindeers carrots of course!
Quick origin of cookies
Cookies date way back to at least the early 1700s, and were brought over to the American colonies by European settlers.
The word cookie derives from the dutch word koekje which translates to mean little cake.
Cookies were traditionally enjoyed on feast days and by the 1800s they were a popular treat to enjoy at New Years Eve and New Years Day, along with a cup of cherry cordial or juice.
Over in the UK cookies are more commonly known under the general term of biscuits, which tend to be thinner and crispier in texture. But we do tend to regard the larger, softer, chewier biscuits as cookies.
Although we do have the popular biscuit brand Maryland cookies that are certainly not soft but actually crisp and small!
Biscuits date back even further than cookies, and have been a common food since the European middle ages. The word biscuit originates from the Latin panis biscotus and translates to bread twice cooked.
But we will leave the history here for now and get on with baking these delicious double choc chip cookies! Besides as I love researching the origin of tasty food a deeper look at the history of biscuits will likely be coming to a recipe soon!
How to prepare double chocolate chip cookies
These double chocolate chip cookies are adapted from old-fashioned, traditional chocolate chip cookies. So each chunky bite is packed with wholesome, home-baked rich chocolate textures and flavours.
If you used to enjoy those 'Brownie bites' that are available in most UK supermarkets bakery sections, then you'll love these chunky double chocolate chip cookies.
As these vegan cookies are similar in texture compared to Brownie bites, but with a firmer cookie bite, crispier edges, a soft chewy crumb, and overall much better flavour!
First, add the brown sugar, granulated sugar, margarine, and vanilla to the mixing bowl.
With a mixing spoon cream the ingredients together.
Next pour in the milk and drizzle in the golden syrup.
[Depending on the margarine used, the cookie dough mix may look split or curdled at this stage but this doesn't matter and will not affect the overall cookie.]
In a separate bowl stir together the salt, baking powder, plain flour, cocoa powder and instant coffee powder.
Tip the flour mixture along with the chocolate chips into the creamed margarine. Give it all a good stir.
Drop large scoops of cookie dough onto the baking tray.
Bake for 12-14 minutes until cookies are firm.
Leave cookies on the baking tray until they are firm enough to move onto a wire rack to cool completely.
Recipe notes
Storage
Double chocolate chip cookies can be stored somewhere cool and dry, within a cookie/biscuit jar/tub or food container, for 4-5 days. Or kept wrapped in greaseproof paper in the refrigerator for a few days longer.
Cookies will be fine frozen, wrapped in food-safe wrap or within an airtight container, for 3-4 months.
Yes. Try substituting the golden syrup for brown rice syrup, date syrup, light molasses, agave syrup or perhaps maple syrup.
A little coffee powder added to chocolate cookie dough intensifies the flavour of chocolate and gives a richer more complex taste. Although the flavour of actual coffee is not a prominent one so the cookies will not taste like coffee.
So even if you are not a fan of coffee a little bit used in baking or even cooking can boost the overall end bake, so is worth adding.
However, if preferred simply omit the coffee powder and perhaps sub it for some vegan instant hot chocolate powder or chocolate milkshake powder.
Any type of instant coffee powder that is fine textured similar to flour or powdered sugar is perfect for cookie dough. An espresso instant coffee powder is the perfect choice.
However, if you only have access to instant coffee granules then perhaps dissolve these in the 2 tablespoons of plant milk that is used for the recipe. The milk may need to be warm before the coffee dissolves, and then just add the coffee milk to the creamed margarine-sugar mixture, and proceed with the recipe.
Although, do not use filtered fresh coffee powder then kind intended for using with a coffee filter, coffee peculator, coffee machine etc, as this type of coffee is not instant and needs to be filtered before using.
Some margarines depending on there ingredient list and temperature [i.e too cold] may split or curdle when mixed with other liquids and ingredients.
When the different ingredients try to emulsify or blend together they may not be able to and so take on a curdled appearance.
This does not mean that the bake is ruined as when flour or other dry ingredients are combined with the wet mixture, the batter will correct itself. The end bake is absolutely not affected by the curdling,
Incidentally, curdled cookie or cake mix also happens to recipes that contain butter so is not distinct to vegan baking!
The next day the chocolate chips will have set and the chocolate flavours will continue to develop.
For more cookie recipe notes and FAQs including the origin of chocolate chip cookies, what types of vegan chocolate, vegan margarine, and plant milk are best for chocolate cookies and more useful information, then do check out our old-fashioned chocolate chip cookie recipe post.
Why spend good money on those expensive vegan supermarket or store cookies, that are just not as good as home-made chocolate chip cookies?
Especially when you can bake a much better chocolate cookie at home with just everyday pantry ingredients, with the added bonus that you know exactly what went into your cookies.
Even better is that cookies are a quick bake so expensive fuel is saved which is increasingly a necessary consideration due to the current cost of living crisis. A batch of double chocolate chip cookies can make a birthday or get-together extra special for just a low cost.
Although the initial outlay of the cookie ingredients may cost more than one packet of supermarket cookies, you will likely have ingredients left-over for several more batches of cookies or to use in another tasty vegan recipe.
Double Chocolate Chip Cookies
Equipment
- baking/cookie trays
- baking paper/parchment
- Mixing bowls
- sieve
- ice cream scoop [Or a tablespoon]
- wire rack
Ingredients
- 90 grams vegan margarine
- 75 grams granulated sugar [or caster sugar]
- 55 grams dark brown sugar [or light brown sugar]
- 1 teaspoon vanilla
- 185 grams plain flour [or all-purpose flour]
- 35 grams cocoa powder
- 1 teaspoon baking powder
- 1 pinch salt
- 1 teaspoon coffee powder
- 2 tablespoon golden syrup [or light molasses/brown rice syrup/date syrup]
- 2 tablespoon soya milk [or oat milk or your usual milk]
- 150 grams chocolate chips
Instructions
- Preheat the oven to 160 Fan/ 180C/ 356 Fahrenheit/ Gas 4.
- Line the cookie sheet/baking pan with greaseproof paper.
- Add the margarine, brown sugar, granulated sugar and vanilla to a mixing bowl. Using a mixing spoon, or an electric hand whisk if preferred, beat the mixture for a few minutes until thoroughly combined.90 grams vegan margarine, 75 grams granulated sugar, 55 grams dark brown sugar, 1 teaspoon vanilla
- Next, add the golden syrup and plant milk. Stir for a few minutes. [The mixture may look split or curdled but this is fine and will fix itself once the dry ingredients are added.]2 tablespoon golden syrup, 2 tablespoon soya milk
- In a separate bowl sieve the flour, baking powder and cocoa powder. Stir through the coffee powder and salt.185 grams plain flour, 35 grams cocoa powder, 1 teaspoon baking powder, 1 teaspoon coffee powder, 1 pinch salt
- Tip the flour mixture into the wet mixture along with the chocolate chips, and give it all a good stir until thoroughly combined.150 grams chocolate chips
- Using an ice cream scoop or a tablespoon, scoop up heaped cookie balls and place onto the baking tray leaving about 2-3 cm between each cookie.
- Divide the cookie dough into 10-11 chunky heaps. There is no need to flatten the dough as the cookies will spread a little but will remain nice and chunky.
- Bake on the middle oven shelf for 12-14 minutes until firm, darkened and spread out a little. If using a fan oven check the cookies after 11-12 minutes to see how they are going as fan ovens tend to cook a few minutes quicker.My cookies are usually ready after about 13 minutes in an electric oven at 180C.The cookies won't be completely firm so don't press too hard while checking! The cookies will firm up completely once cooling, although the insides will remain nice and cookie soft.
- Leave the cookies for at least 15 minutes on the baking tray so that they are firm enough to move to a wire rack to cool completely. Of course warm cookies can also be enjoyed.
Notes
- Nutritional data is provided for guidance only and is not a strict calculation as ingredients vary.
- Store double choc chip cookies within a cookie jar or air-tight food container for 4-5 days. Cookies will likely be fine to store for a few days longer.
- Or store within the refrigerator, either wrapped in kitchen foil or greaseproof paper and placed into a food container.
- Double choc chip cookies can be frozen for 3-4 months. These cookies will defrost quickly when left out on the counter.
- If preferred the coffee powder can be replaced with vegan hot chocolate powder or vegan chocolate milkshake powder.
Nutrition
Prepared these tasty chunky double chocolate chip cookies?
We would love to know how you got on with the recipe.
All comments and feedback very much appreciated.
Thanks so much, Jacq x
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