Ingredients for Chewy Vegan Chocolate Chocolate Chip Cookies
- Canola Oil
- 1 cup granulated sugar
- Vanilla
- Flax Seed
- Soymilk
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Semisweet Vegan Chocolate Chips
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How to Make Chewy Vegan Chocolate Chocolate Chip Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together the flour, sugar, brown sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, cream together the softened vegan butter and vanilla extract until light and fluffy.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Slowly pour in the hot water while mixing on low speed. The batter will be thin.
- Stir in the vegan chocolate chips.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving space between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. They will continue to set as they cool.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your chewy, decadent vegan chocolate chip cookies! For variations, substitute ½ cup of chocolate chips with ½ cup of chopped cherries (chocolate cherry cookies), or hazelnuts/almonds/walnuts (chocolate nut cookies).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
180g
Fat
10g
Carbs
23g