Double Chocolate Chip Cookies

Double Chocolate Chip Cookies

As Jon and I were walking to the check-out at one of our favorite grocery stores, we stopped by the cookie-case to pick out a chocolate chip cookie. This week they had a double chocolate chip cookie. They looked really good, so we had to try them. As I was picking two out from the case, I noticed the tag said they were vegan cookies. I had already put them in the bag, so we decided to give them a whirl. They were delicious! I quickly learned that just because something is labeled as a vegan food, not to be afraid to try it. You may be surprised by how great tasting something can really be!

Top view of Double Chocolate Chip Cookies

My brother-in-law has recently started living a vegan lifestyle, and we’ll be seeing him in a few weeks. While we’re getting to visit with him, I wanted to be able to make something he would be able to enjoy with us. My inspiration is the grocery-store Double Chocolate Chip Cookie! After all, who doesn’t love chocolate?

Double Chocolate Chip Cookie Jar

Now I know I’ve been saying the word “vegan” a lot in this post. If you do not live a vegan lifestyle, do not let the label discourage you from making this cookie. It is honestly, one of the best cookies I’ve EVER had!

The Double Chocolate Chip Cookies have a deep, rich chocolate flavor with gooey chocolate chips. This cookie tastes pretty close to a brownie!

A big shout-out to Holly S. for helping me with research tools for this recipe!

Ingredients:
½ cup of mashed avocado (the ½ cup measurement should be taken after the avocado has been mashed)
½ cup room temperature refined coconut oil (mine was not liquid, it was in the solidified form, you’ll see in the photos of how it should look)
½ cup packed light brown sugar
1 cup sugar
1 tsp pure vanilla extract
1 cup flour
¾ cup cocoa powder
½ tsp salt
1 tsp baking soda
1 cup vegan chocolate chips

 

Preheat the oven to 350 degrees Fahrenheit.

Mashed Avocado

Mash the avocado and make sure you have ½ cup of it.

Avocado and Coconut Oil

Add in the coconut oil. This is what the coconut oil should look like when you measure it. It should not be a liquid.

 

Avocado wet ingredients

Using an electric mixer on about medium speed, combine the brown sugar, sugar, and vanilla extract with the avocado and coconut oil.

 

Sifted Dry Ingredients

In a separate bowl, sift the flour, cocoa powder, salt, and baking soda together to combine.

 

Dry ingredients into wet ingredients for cookies

Stir the dry ingredients into the wet ingredients gradually (about 1/3 of the dry ingredients at a time), using the electric mixer or stand-mixer. The cookie dough will be very thick. My electric mixer sounded like it was starting to struggle…

*You may see some flecks of coconut oil in the mixture. Don’t worry about those; they will melt throughout the cookies in the baking process.

 

Double Chocolate Chip Cookie Dough

Fold in the vegan chocolate chips.

 

Cookie Dough ready to bake

Using a tablespoon measuring spoon, scoop out the double chocolate chip cookie dough and drop onto a parchment paper lined baking sheet. Leave about 1-2 inches in-between each cookie.

 

Top view of Double Chocolate Chip Cookies

Bake on 350 degrees Fahrenheit for about 10-12 minutes.
Allow the cookies to cool slightly on the baking sheet then transfer to a cooling rack to finish cooling completely.

Double Chocolate Chip Cookie Jar

Store cookies in an airtight container. I’m having trouble staying out of these cookies!!!

 


 

Double Chocolate Chip Cookies

Prep time: 

Cook time: 

Total time: 

Serves: 24 cookies

Deep, rich chocolate cookies filled with gooey chocolate chips. So decadent, you would never know they're are vegan!
Ingredients
  • ½ cup of mashed avocado (the ½ cup measurement should be taken after the avocado has been mashed)
  • ½ cup room temperature coconut oil (mine was not liquid, it was in the solidified form)
  • ½ cup packed light brown sugar
  • 1 cup sugar
  • 1 tsp pure vanilla extract
  • 1 cup flour
  • ¾ cup cocoa powder
  • ½ tsp salt
  • 1 tsp baking soda
  • 1 cup vegan chocolate chips
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Mash the avocado and make sure you have ½ cup of it.
  3. Add in the coconut oil. This is what the coconut oil should look like when you measure it. It should not be a liquid. Using an electric mixer on about medium speed, combine the brown sugar, sugar, and vanilla extract with the avocado and coconut oil.
  4. In a separate bowl, sift the flour, cocoa powder, salt, and baking soda together to combine.
  5. Stir the dry ingredients into the wet ingredients gradually (about ⅓ of the dry ingredients at a time), using the electric mixer or stand-mixer. The cookie dough will be very thick.
  6. *You may see some flecks of coconut oil in the mixture. Don’t worry about those; they will melt throughout the cookies in the baking process.
  7. Fold in the vegan chocolate chips.
  8. Using a tablespoon measuring spoon, scoop out the double chocolate chip cookie dough and drop onto a parchment paper lined baking sheet. Leave about 1-2 inches in-between each cookie.
  9. Bake on 350 degrees Fahrenheit for about 10-12 minutes.
  10. Allow the cookies to cool slightly on the baking sheet then transfer to a cooling rack to finish cooling completely. Store cookies in an airtight container. I’m having trouble staying out of these cookies!!!

 

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