Double Chocolate Chocolate Chip Cookies

These are for Eric, who sadly missed out on the Chocolate Chocolate Chunk Cookies at work on Thursday.

Most cookies rely on animal-based products for moisture, fat and binding, but rich, melt in your mouth cookies can easily be achieved using plant-based ingredients.  It starts with the flour.  I use bread flour in this recipe in place of all purpose flour for it’s higher protein content, helping the dough to bind more easily.  Chia seeds further bind the dough and add extra moisture and chewiness.  And I used a whole bag of chocolate chips for supreme richness and decadence.  Enjoy! -Amanda



Double Chocolate Chocolate Chip Cookies

Yields: approximately 40 cookies

8 tablespoons vegan butter

1 cup brown sugar

1 teaspoon vanilla

1 tablespoon chia seeds

3 tablespoons water or non dairy milk

1 1/8 cup bread flour

1/3 cup cocoa powder

1/2 teaspoon baking soda

pinch salt

12 ounces dark chocolate chips



1.  Preheat oven to 350 degrees Fahrenheit.

2.  In a bowl, cream together the butter and sugar until light and fluffy.

3.  Add the vanilla, chia seeds and water.  Set aside.

4.  In a separate bowl, combine flour, cocoa powder, baking soda and salt.

5.  Mix together the wet and dry ingredients until just combined.

6.  Fold in the chocolate chips until evenly distributed throughout the dough.

7.  Allow the dough to rest for at least 30 minutes, and up to 24 hours.  This relaxes the gluten in the dough, creating a more tender cookie.

8.  For each cookie roll 1 tablespoon of cookie dough into a ball and slighly flatten with the palm of your hand.  Place on a greased cookie sheet.

9.  Bake for 10-12 minutes, or until slightly dry around the edges.

10.  Allow to cool.

11.  Serve with a large, cold glass of your favorite non-dairy milk.


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