Sunday, June 9, 2024
HomeVegan BakingDouble 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 wonderful chocolate cookie even higher? I made a decision to see. However first, an essential UPDATE: That’s to say, all the time learn a recipe all the way in which although and if one thing doesn’t make sense, discover out why. I simply pulled up this weblog publish 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  good friend texted a query in regards to the Double Chocolate Chunk Cookies. “Might one other oil be utilized in stead of the coconut oil?”  At first, I assumed certain. Then. after I regarded on the recipe, I noticed the coconut oil within the recipe was used as a stable fats. I set to work testing the recipe with vegan butter. ( I used Miyokos unsalted). Ta Da. Very quickly I ate a  smooth but chewy, very chocolatey cookie. (or 2).

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

I do know Christmas Eve is tomorrow night time, however you can also make these rapidly utilizing pantry gadgets– they usually bake in  simply 9 minutes.

You’ll be able to definitely make them with coconut oil per the unique recipe however do use a very good cocoa powder and good chunks of chocolate. 9 minutes bought 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 regarded nice and I chunk into one as quickly it was not scorching. Wouldn’t you’ve completed the identical?

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

Merry Christmas to all who have a good time. Benefit from the vacation wit household or mates or peacefully alone. Keep protected. 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 an alternative of flying all over the 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 realized. Cream the sugar into the butter after which cease. Don’t overman or the combination will look curdled. It’s okay however not superb.
  • 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 advantageous. The following time, I lower skinny chocolate disks. They’re more durable 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 have been excellent in 9 minutes. Yours may take longer. They’re smooth out of the oven and firmer when cool. They actually don’t unfold however go away some room between cookies. I rewarmed some days outdated 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 publish. I solely choose gadgets I take advantage of. 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 fee  of products.



Double Chocolate Chunk Cookies

Double Chocolate Chunk Cookies

The cookie from my cookbook, Vegan Chocolate used coconut oil. A good friend wished to know if vegan butter may very well be used as an alternative, 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 publish earlier than beginning and naturally, learn the recipe all over. 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 Complete Wheat Pastry Flour
  • 1/4 cup/ 25g Dutch-process Cocoa powder (alkalized) use a very good 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 heart 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 likely 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 would not fly all over) beat collectively the butter or coconut oil and each sugars utilizing an electrical mixer, beginning on low velocity then transferring 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 completely mixed.

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

  7.  Stir the chocolate into the batter with a silicone spatula. Use your palms if it’s worthwhile to get the batter collectively. It ought to 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 smooth 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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