VEGAN DOUBLE CHOCOLATE CHIP COOKIES

INGREDIENTS

• 1 cup vegan butter, slightly softened

• 1 cup sugar

• 1 cup brown sugar, packed

• ½ cup non-dairy milk

• 4 tsp vanilla extract

• 2 and ½ cups all-purpose flour, or 2:1 gluten-free baking flour*

• 1 cup natural cocoa powder, not dutch-processed**

• 2 tsp baking soda

• 1 tsp salt

• 2 cup vegan chocolate chips, plus more for topping

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.

2. Add vegan butter, sugar, and brown sugar to a large bowl. Using a handheld electric mixer or stand mixer, cream the butter and sugar together until light and fluffy. Add non-dairy milk and vanilla extract, then cream together once more until combined.

3. Sift in the flour, cocoa powder, baking soda, and salt to the bowl. I highly recommend sifting the flour and cocoa powder to remove any clumps. Stir together with a spoon to combine.

4. Fold in the chocolate chips.

5. Scoop the double chocolate chip cookie dough into 13-15 balls. Transfer to the baking sheet. If desired, press some extra chocolate chips around the outside of the balls.

6. Bake cookies for 10-12 minutes. For soft and chewy cookies, remove them from the oven while they still appear slightly underbaked. The cookies will de-puff and firm up while cooling. If you let them bake completely inside the oven, they will not be as soft and chewy.

7. Allow cookies to cool on the baking sheet for 5 minutes. Enjoy!