Vegan Double Chocolate Chip Cookies

Ingredients:

2 1/4 cups all-purpose flour (or whole wheat flour)
1/2 cup unsweetened dutch process cocoa powder
1 tsp baking soda
1/2 tsp salt
1 1/4 cups granulated sugar
1 cups earth balance butter
2 tsp vanilla extract or paste
1 Tbsp unsulfured molasses
1/4 cup non-dairy milk (Oat milk works best!)
1 1/2 cup vegan chocolate chips OR 12 oz chocolate baking bar, coarsely chopped

 

Directions:

  1. Preheat Oven to 350°F

  2. Sift together the AP flour, cocoa powder, salt, and baking soda in a large bowl

  3. In a medium bowl, cream together the vegan butter, sugar, vanilla, and molasses for about 4 minutes, or until pale in color and fluffy. Add the milk to the liquid mixture and mix until combined.

  4. Add the liquid mixture to the flour mixture and combine with a wooden spoon until there are dry streaks of flour that remain. Do not completely mix the dough together, otherwise the cookies will become dried out.

  5. Stir in the chocolate and fold with the wooden spoon until the chocolate is well dispersed throughout the dough.

    Storage: If you have excess cookie dough, wrap it tightly in a sheet of plastic wrap, and freeze until desired use. The recommended lifespan is around 2-3 months.

  6. scoop about 4 tablespoons of dough and roll it into a ball. Place on a baking pan lined with a sheet of parchment paper.

  7. Bake for 10 minutes

  8. Cool the cookies on the baking pan for about 5 minutes, then transfer cookies individually to a cooling rack for 10-15 minutes (if you can wait that long)

  9. Store the extras (if there are any!) in an airtight container for 4-5 days.