Vegan Double Chocolate Chip Cookies Recipe

Name: Vegan Double Chocolate Chip Cookies
Prep time: 6 h 10 min
Cook time: 13 min
Total time: 6 h 23 min
Yield: 8 cookies
Ingredients: 100g all-purpose flour; 25g cocoa; ½ teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon fine salt; 50g vegan chocolate chips; 30g white sugar; 55g brown sugar; ¼ cup sunflower oil; 1/8 cup strong espresso coffee

Ingredients

100g all-purpose flour
25g cocoa
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon fine salt
50g vegan chocolate chips
30g white sugar
55g brown sugar
¼ cup sunflower oil
1/8 cup strong espresso coffee

	PREP TIME 6h10m	COOK TIME 13m	TOTAL TIME 6h23m
YIELD 8 cookies

Instructions

In a large bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. Add the chocolate chips to the flour mixture and toss to coat.
In a separate large bowl, whisk the sugars briskly with the oil and espresso until smooth and incorporated, about 2 minutes.
Add the flour mixture to the sugar mixture, and then stir with a a rubber spatula until just combined and no flour is visible.
Do not overmix. Cover with plastic wrap.
Refrigerate the dough for at least 6 hours (up to 24 hours).
Preheat the oven to 350° F. Line baking sheet with parchment paper.
Remove dough from the refrigerator and use an ice cream scoop or a spoon to portion dough into 8 balls.
Bake for 12 to 13 minutes. Do not over bake.
Let cool completely before serving.