Chocolate lovers rejoice! These easy vegan double chocolate chip cookies are the ultimate sweet treat to satisfy your cravings. They are decadently fudgy and gooey.

vegan double chocolate chip cookies on a cooling rack.

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Why You’ll Love This Recipe

These chocolate cookies combine all the goodness of my vegan chocolate chip cookies and fudgy vegan brownies in one yummy treat. They will be your new chocolate obsession!
The cookie dough is made with Dutch-process cocoa and espresso powder and generously decked with dairy-free chocolate chips for a seriously irresistible chocolate flavor.
They are thick, moist, and super fudgy- especially when served fresh out of the oven!
Use a combination of semi-sweet or dark chocolate chips to give it a bitter-sweet taste. Try adding coarse sea salt or crushed nuts for pops of salty crunch.
They are perfect for Valentine’s Day, Mother’s Day or to give as presents on birthdays and other celebrations.

vegan chocolate chocolate chip cookies on a cooling rack.

Key Ingredient Notes

Flour – Use unbleached all-purpose flour so the cookies hold their shape well and do not spread as much. This is the key to thick and chewy cookies.
Ground flaxseeds – When mixed with water, this thickens to an egg-like consistency that helps bind the ingredients together so the dough does not crumble while baking. You can use ground chia or aquafaba as replacements.
Dutch-processed cocoa powder – This gives the cookies a richer, chocolatey flavor than natural cocoa powder.
Espresso powder – This is an optional ingredient, but it enhances the chocolatey flavor without the coffee taste.
Dairy-free chocolate chips – Use dark, semi-sweet, or both. Dairy-free chocolate bars can also work, just chop them roughly into smaller pieces.
Sugars – Granulated cane sugar and brown sugar make the cookies soft and moist with a deep molasses-like sweetness and a crisp outer layer.

How To Make Vegan Double Chocolate Chip Cookies

Make the flax egg. Combine the flaxseeds, espresso powder, and water in a small bowl. Mix, then set aside for 5 minutes or until it thickens to an egg-like consistency.
Cream the vegan butter. In a large bowl, add the sugars and vegan butter. Mix by hand or with an electric mixer until creamy and lighter in color. Make sure that the butter is softened slightly and still a bit cold and not warm and melted. This process dissolves the sugars completely and allows air into the batter resulting in soft and perfectly textured cookies.
Combine the wet ingredients. Stir in the flaxseed mix and vanilla extract.
Add the dry ingredients. Sift in the flour, cocoa powder, baking soda, baking powder, and salt. Gently fold with a wooden spoon, spatula, or mixer on low until combined. Fold in ¾ cup of the chocolate chips until just combined.

double chocolate chip cookie dough in a bowl.

Cover and chill. Cover the dough tightly and refrigerate for about 2 hours or until the dough gets firm. The dough may also be stored overnight for the best flavor. Chilled dough is tastier, less sticky, and turns out thicker after baking.
Prepare the oven. Set a rack in the middle of the oven and preheat to 350°F (180°C).
Shape and add more chocolate chips. Using a #24 cookie scoop (50g or 3 tablespoons), make equal portions of cookie dough and place them on a baking sheet lined with parchment paper. Gently press the reserved vegan chocolate chips into each cookie dough ball. Space them at least 2 inches apart so the edges do not touch when they spread.

scooped unbaked double chocolate chip cookie dough portions on a baking tray.

Bake for 10 to 12 minutes or until puffy and slightly underdone in the middle. Do not worry, the cookies will continue to cook with the residual heat and will firm up after a few minutes.

chocolate chocolate chip cookies on a baking tray.

Cool and serve. Allow the cookies to cool for 5 minutes on the tray. Do not be hasty in moving them, or they will break apart. Wait until the cookies have firmed up before transferring them to a cooling rack.

Storage Tips

These cookies are best served fresh from the oven! However, you can also make them ahead of time and keep them for those late-night chocolate emergencies!

Let the cookies cool fully before placing them in a jar or container. They will stay fresh at room temperature for 3 days and in the fridge for 7 days at most.

You can freeze them too. Just pack them individually and place them in a freezer-friendly bag. They can stay frozen for 3 months. For more storage tips, check out How To Keep Cookies Fresh.

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Jhanelle Golding