Double Chocolate Chunk Cookies Made with Vegan Butter

Would swapping vegan butter make a fabulous chocolate cookie even better? I decided to see. But first, an important UPDATE: That is to say, always read a recipe all the way though and if something doesn’t make sense, find out why. I just pulled up this blog post to make the cookies again and saw 4g AP flour. Clearly that’s a mistake. 1/3 cup could never be 4g flour. I fixed it now! So make these cookies.

It’s been a long time since I made the Double Chocolate Chunk Cookies, aka “Marty’s eat every day forever cookies” from my Vegan Chocolate cookbook. I hadn’t  planned to bake cookies this morning. But, a  friend texted a question about the Double Chocolate Chunk Cookies. “Could another oil be used in stead of the coconut oil?”  At first, I thought sure. Then. when I looked at the recipe, I saw the coconut oil in the recipe was used as a solid fat. I got to work testing the recipe with vegan butter. ( I used Miyokos unsalted). Ta Da. In no time I ate a  soft yet chewy, very chocolatey cookie. (or 2).

The recipe is essentially the same, other than swapping the fats, that is using vegan butter instead of coconut oil. And, while I was making the cookies i realized new detailed TIPS were in order. Also, when I wrote the cookbook, in 2013, Dark Maple was Grade B. Today it is Grade A Dark.

I know Christmas Eve is tomorrow night, but you can make these quickly using pantry items– and they bake in  just 9 minutes.

You can certainly make them with coconut oil per the original recipe but do use a good cocoa powder and nice chunks of chocolate. Nine minutes got me a perfect chewy cookie.

I baked off just two cookies as a test, always a good idea when making a new cookie. The cookies looked great and I bite into one as soon it was no longer hot. Wouldn’t you have done the same?

Use the chocolate chunks in  the recipe list. I used chips, minis at that, and it was fine. Chunks do melt better though.

Merry Christmas to all who celebrate. Enjoy the holiday withttps://amzn.to/3mHiZR5h family or friends or peacefully alone. Stay safe. Wear a mask. Eat cookies!

But first, Recipe TIPS!

• Why the deep bowl to mix the fat into the sugar? It’s just so the ingredients stay in the bowl, instead of flying everywhere. When using butter, cut it into pieces.  Use it solid but not ice cold. It’ll be easier to cream with the sugar.
• I used a hand mixer but used a stand mixer ‘neatness’ and ease the second time. This is what I learned. Cream the sugar into the butter and then stop. Do not overman or the mixture will look curdled. It’s ok but not ideal.
• Once the dry ingredients are mixed together, stop beating. Finish combining as needed with a spatula or your hands.
• The recipe says, shaping the cookies is messy. These were not. I don’t know if it was the difference in the fat, but I did use a scale and the gram weight in the recipe. I just scooped using a measuring tablespoon. Rolling was easy and not messy. I pressed the cookies to a scant 2 inches.
• I used chocolate chips to make the batch pictured here and it was fine. The next time, I cut thin chocolate disks. They are harder to fold into the batter but it works. As expected, the chocolate melts and you have a more gooey cookie. I’m sticking with chunks.
• My cookies made with the butter were perfect in 9 minutes. Yours might take longer. They are soft out of the oven and firmer when cool. They really don’t spread but leave some room between cookies. I rewarmed some days old cookies for 15 seconds in a microwave. Give me a gold star for that idea.
• Use a heavy sheet pan and parchment paper. No warping and no greasing, no problems with stuck or burnt cookies

Do you want more cookie recipes? See the cookie section of my website. I made Almond Anise Biscotti too, this time without chocolate chips, and my favorite lace cookies.

There are affilate links in the post. I only select items I use. The very small amount of affilate income I may get helps to offset the cost of the blogs and newsletters.These do not add to the cost  of goods.

Double Chocolate Chunk Cookies

The cookie from my cookbook, Vegan Chocolate used coconut oil. A friend wanted to know if vegan butter could be used instead, so I made some with the swap, and that worked a charm. Use vegan butter blocks or sticks, not spreads. If you are using unsalted butter or coconut oil, add 1/8 tsp salt. Read the tips in the blog post before starting and of course, read the recipe all the way through. Enjoy.

Ingredients

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

Instructions

1. Position a rack in the center of the oven and preheat to 350 ̊F / 180 ̊C. Line a baking sheet with parchment paper.

2. Put the ground chia in a small bowl. Pour the water over the chia. Set aside for 5 m.inutes undisturbed and then whisk. The chia gel will be lumpy at first but will smooth out as 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 ingredients into the bowl. (If any small bits remain in the strainer, add them to the mixture in the bowl.) Whisk to aerate the mixture.

4.  In a deep mixing bowl, (just so the mixture doesn’t fly all over the place) beat together the butter or coconut oil and both sugars using an electric mixer, starting on low speed then moving to high. Beat until no solid fat is visible.

5. Whisk the chia gel with a fork and add to the bowl with the maple syrup and vanilla. Beat until thoroughly combined.

6. Add about one third of the dry ingredients to the bowl. Mix on low until combined. Repeat twice until you have a nice shiny dough.

7.  Stir the chocolate into the batter with a silicone spatula. Use your hands if you need to get the batter together. It should be shiny.

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

9. Bake on the middle rack for 9 minutes for a softer cookie and 10 minutes for a crisper but still chewy cookie. The cookies are soft when they come out of the oven but firm as they cool.

10. Place the baking sheet on a wire rack. Cool the cookies before storing. Eat them warm or at room temperature.

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