Home Vegan Baking Double Chocolate Chunk Cookies Made with Vegan Butter

Double Chocolate Chunk Cookies Made with Vegan Butter

Double Chocolate Chunk Cookies Made with Vegan Butter


Double Chocolate Chunk Cookies
Swapping vegan butter for coconut oil made a wonderful cookie even higher.

Would swapping vegan butter make a superb chocolate cookie even higher? I made a decision to see. However first, an necessary UPDATE: That’s to say, all the time learn a recipe all the best way although and if one thing doesn’t make sense, discover out why. I simply pulled up this weblog put up to make the cookies once more and noticed 4g AP flour. Clearly that’s a mistake. 1/3 cup may by no means be 4g flour. I mounted it now! So make these cookies.

It’s been a very long time since I made the Double Chocolate Chunk Cookies, aka “Marty’s eat every single day without end cookies” from my Vegan Chocolate cookbook. I hadn’t  deliberate to bake cookies this morning. However, a  buddy texted a query in regards to the Double Chocolate Chunk Cookies. “May one other oil be utilized in stead of the coconut oil?”  At first, I believed positive. Then. after I seemed on the recipe, I noticed the coconut oil within the recipe was used as a stable fats. I started working testing the recipe with vegan butter. ( I used Miyokos unsalted). Ta Da. Very quickly I ate a  mushy but chewy, very chocolatey cookie. (or 2).

The recipe is basically the identical, apart from swapping the fat, that’s utilizing vegan butter as a substitute of coconut oil. And, whereas I used to be making the cookies i noticed new detailed TIPS had been so as. Additionally, after I wrote the cookbook, in 2013, Darkish Maple was Grade B. At the moment it’s Grade A Darkish.

I do know Christmas Eve is tomorrow night time, however you may make these shortly utilizing pantry objects– they usually bake in  simply 9 minutes.

You’ll be able to actually make them with coconut oil per the unique recipe however do use an excellent cocoa powder and good chunks of chocolate. 9 minutes acquired me an ideal chewy cookie.

I baked off simply two cookies as a check, all the time a good suggestion when making a brand new cookie. The cookies seemed nice and I chew into one as quickly it was now not sizzling. Wouldn’t you will have completed the identical?

Use the chocolate chunks in  the recipe listing. I used chips, minis at that, and it was positive. Chunks do soften higher although.

Merry Christmas to all who have fun. Benefit from the vacation withttps://amzn.to/3mHiZR5h household or associates or peacefully alone. Keep secure. Put on a masks. Eat cookies!

However first, Recipe TIPS!

  • Why the deep bowl to combine the fats into the sugar? It’s simply so the substances keep within the bowl, as a substitute of flying in every single place. When utilizing butter, lower it into items.  Use it stable however not ice chilly. It’ll be simpler to cream with the sugar.
  • I used a hand mixer however used a stand mixer ‘neatness’ and ease the second time. That is what I discovered. Cream the sugar into the butter after which cease. Don’t overman or the combination will look curdled. It’s okay however not ideally suited.
  • As soon as the dry substances are blended collectively, cease beating. End combining as wanted with a spatula or your palms.
  • The recipe says, shaping the cookies is messy. These weren’t. I don’t know if it was the distinction within the fats, however I did use a scale and the gram weight within the recipe. I simply scooped utilizing a measuring tablespoon. Rolling was straightforward and never messy. I pressed the cookies to a scant 2 inches.
  • I used chocolate chips to make the batch pictured right here and it was positive. The subsequent time, I lower skinny chocolate disks. They’re tougher to fold into the batter however it works. As anticipated, the chocolate melts and you’ve got a extra gooey cookie. I’m sticking with chunks.
  • My cookies made with the butter had been good in 9 minutes. Yours may take longer. They’re mushy out of the oven and firmer when cool. They actually don’t unfold however depart some room between cookies. I rewarmed some days previous cookies for 15 seconds in a microwave. Give me a gold star for that concept.
  • Use a heavy sheet pan and parchment paper. No warping and no greasing, no issues with caught or burnt cookies

Would you like extra cookie recipes? See the cookie part of my web site. I made Almond Anise Biscotti too, this time with out chocolate chips, and my favourite lace cookies.


There are affilate hyperlinks within the put up. I solely choose objects I exploit. The very small quantity of affilate revenue I could get helps to offset the price of the blogs and newsletters.These don’t add to the associated fee  of products.



Double Chocolate Chunk Cookies

Double Chocolate Chunk Cookies

The cookie from my cookbook, Vegan Chocolate used coconut oil. A buddy wished to know if vegan butter might be used as a substitute, so I made some with the swap, and that labored a attraction. Use vegan butter blocks or sticks, not spreads. If you’re utilizing unsalted butter or coconut oil, add 1/8 tsp salt. Learn the information within the weblog put up earlier than beginning and naturally, learn the recipe during. Get pleasure from.


  • 1.5 tsp/ 3g floor chia seed
  • 1 Tbsp/ 15mil warter
  • 1/3 cup /42g grams AP Flour
  • 1/3 cup/ 44g Entire Wheat Pastry Flour
  • 1/4 cup/ 25g Dutch-process Cocoa powder (alkalized) use an excellent one
  • 1/4 tsp/ 1.25g aluminum-free baking powder
  • 1/4 cup/ 54g vegan butter, not unfold Or stable coconut oil
  • 1/4 cup/ 50g vegan cane sugar
  • 1/4 cup/ 39g coconut sugar or complete cane sugar finely floor
  • 2 tbsp/ 30ml pure maple syrup, Grade A darkish
  • 1 tsp/ 5ml pure vanilla extract
  • 1/2 cup/ 100g chocolate chunks mini or chopped or use chopped chocolate


  1. Place a rack within the middle of the oven and preheat to 350 ̊F / 180 ̊C. Line a baking sheet with parchment paper.

  2. Put the bottom chia in a small bowl. Pour the water over the chia. Put aside for five m.inutes undisturbed after which whisk. The chia gel will probably be lumpy at first however will clean out because it hydrates.

  3. Place a wire mesh strainer over a medium bowl. Add the all-purpose flour, pastry flour, cocoa, baking powder, and salt to the strainer and stir with a whisk to sift the substances into the bowl. (If any small bits stay within the strainer, add them to the combination within the bowl.) Whisk to aerate the combination.

  4.  In a deep mixing bowl, (simply so the combination does not fly far and wide) beat collectively the butter or coconut oil and each sugars utilizing an electrical mixer, beginning on low pace then shifting to excessive. Beat till no stable fats is seen.

  5. Whisk the chia gel with a fork and add to the bowl with the maple syrup and vanilla. Beat till totally mixed.

  6. Add about one third of the dry substances to the bowl. Combine on low till mixed. Repeat twice till you will have a pleasant shiny dough.

  7.  Stir the chocolate into the batter with a silicone spatula. Use your palms if it’s essential get the batter collectively. It must be shiny.

  8. Scoop the dough utilizing measuring tablespoon. Roll between your palms right into a ball. Place the cookies onto the parchment-lined baking sheet. Flatten to 1.5 to 2inches.

  9. Bake on the center rack for 9 minutes for a softer cookie and 10 minutes for a crisper however nonetheless chewy cookie. The cookies are mushy once they come out of the oven however agency as they cool.

  10. Place the baking sheet on a wire rack. Cool the cookies earlier than storing. Eat them heat or at room temperature.


Chocolate Chunk Cookies



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