It's been a minute since we've had a chocolate cookie dessert around here, and I feel like I'm going through chocolate withdrawal (alright I think had some yesterday, but still). This recipe makes up for that big time. These cookies are SO SATISFYING. They include cocoa powder and chocolate chunks, making these babies extra chocolatey.
Why add espresso powder? While completely optional, espresso powder amps up the rich, chocolately flavour of many desserts such as cookies, cakes, brownies etc. I practically add it into any chocolate-based baked good I make now. When added in small amounts, it doesn't make the dessert taste like coffee. Instead it perks up the existing flavours (the salt achieves this same effect). However, by adding more, you can make the mocha flavour more noticeable.
Watch How To Make It Here
This recipe starts at 0:54
Yum yum! Enjoy!
One-Bowl Chewy Double Chocolate Chip Cookies
▸ ▹ Vegan, nut-free
Yield: 10 servings
Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
1/2 cup (100g) refined coconut oil, packed, not melted*
2/3 cup (140 g) brown sugar, packed
3 Tbsp (45 mL) maple syrup
1/2 cup (125mL) plant-based milk such as soy
1/3 cup (35g) cocoa powder
1 Tbsp (15 mL) pure vanilla extract
1/2 tsp espresso powder or instant coffee granules (optional)
1 tsp (4 g) baking powder
3/4 tsp (3 g) baking soda
1/2 tsp salt
2 cups (280 g) all-purpose plain flour
1 cup (150 g) dairy-free dark chocolate, chopped**
Preheat the oven to 350 F/ 180 C.
Using a fork, cream together the coconut oil and brown sugar in a large bowl. Then add the vanilla, maple syrup, plant milk, cocoa powder, and instant coffee granules, whisking until combined. Then add the baking powder, baking soda and salt and again whisk until well combined. If the mixture looks clumpy, it’s okay! Note: if the temperature is warm where you are, you may want to consider chilling this mixture in the fridge for 30 minutes to firm up; otherwise the cookies flatten and spread too much when baking in the oven.
Add the flour to the bowl and stir until just-combined (do not over stir). Then gently fold in the chopped chocolate.
Form little balls out of the dough and evenly distribute, about 5 cm (2 inches) apart, on a cookie sheet lined with baking paper. Pro tip: I like to reserve a bit of the chopped chocolate to sprinkle on the top for presentation.
Bake for 12- 15 minutes, or until edges are lightly golden and the tops look set. Cool 1 minute on cooking sheet before transferring to cooling rack to cool completely. Enjoy!
*If your coconut oil is liquid, chill in the fridge for a few minutes for it to solidify.
** Reserve a small amount of the chopped chocolate to place on the cookies before baking for presentation.
Variations: feel free to add cinnamon or chopped nuts to this recipe if desired.
Did You Try This Recipe?
Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes