It’s no secret that a simple and delicious cookie can cure many things, including bad days, celebrations, cramps, a bad mood, a good mood, and most importantly, a chocolate craving. Growing up in a chocolate-loving house, I have an affinity for a double chocolate chip cookie. Do you remember the containers of cookies that had four flavors from cost co? They had classic chocolate chunks, double chocolate chips, oatmeal raisins, and white chocolate macadamia nuts. I was obsessed with the double chocolate chip cookies for a long time.
Recently I published my no-fail chocolate chip cookie recipe, and I pride myself on that recipe. It is the gluten-free and vegan cookie of my dreams. I’ve said this a few times, but my father-in-law hadn’t had anything gluten-free before I joined the family – he is the meter of “will it pass” as regular tasting. A few months ago, they came to visit, and he had a few cookies before he asked if they were gluten-free, which means they passed the test! These are the double chocolate chip version of that chocolate chip cookie recipe.
Chocolate Chips or Chocolate Chunks?
The age-old debate for a chocolate chip cookie is, do you add chocolate chunks or chocolate chips? For me, it depends on the mood. I love chocolate chips in muffins, bread, and for ease in a cookie. But I find that hand chopping a big chunk of dairy-free chocolate adds tiny shards of chocolate that melt so well in the cookie. I think it’s a matter of preference, what you have on hand, and honestly what you can find at the store. I would never judge someone for their choice because there are times and places for each kind of chocolate chip option.
Let’s start baking!Print
The best double chocolate chip cookie you might ever eat also happens to be gluten-free and dairy-free. These cookies have a crisp edge and a soft center with rich chocolate and decadent chocolate chunks—your go-to cookie.
- 1/2 cup of vegan butter
- 1/2 cups of brown sugar
- 1/2 cups of granulated sugar
- 1 teaspoons of baking soda
- 1 teaspoon of salt
- 1/2 cup of cocoa powder
- 1 teaspoon of vanilla paste
- 1 teaspoon of vanilla extract
- 1 egg or flax egg
- 1 cup of gluten-free flour
- 1/2 cup of chopped chocolate
- Preheat the oven to 350°F and grease a baking sheet with vegan butter
- In a bowl using a hand mixer or in a stand mixer cream the vegan butter with the brown sugar and granulated sugar until creamy and lighter in color
- Add the egg or flax egg into the butter mixture and beat until fully combined
- Next add in the baking soda, vanilla extract and vanilla paste
- Add the gluten-free flour and cocoa powder in slowly until the dough is well combined
- Roughly chop the dark chocolate bar and add 1/2 cup to the batter or add in roughly 1/3 cups of chocolate chips and fold in gently
- Scoop 1-2 tablespoon cookies onto the prepared cookie sheet and bake for 10-13 minutes depending on the size of your cookies – cookies should be cracked and the edges looking firm
- Eat and enjoy!
Keywords: double chocolate chip cookies
In this cookie, the balance of rich chocolate and vanilla plays so well on your palate. There is a depth that vanilla extract adds to chocolate in a similar way that I add coffee to my gluten-free chocolate cake—adding smokey and earth flavors to chocolate aid in the richness of the cocoa. Last year I decided to stop buying store-bought vanilla extract, and it was life-changing; that being said, I haven’t yet figured out how to make a good vanilla paste. If you have recommendations, let me know! If you want to transform your baking, check out my recipe for the easiest thing you will ever make; homemade vanilla extract.