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Double Chocolate Cookies

By: Elizabeth Zehr


  • 1 cup (145 grams) all purpose flour

  • ½ tsp baking soda

  • ½ tsp baking powder

  • ¾ tsp salt

  • 1 tbsp espresso powder

  • ¾ cup (75 grams) cocoa powder

  • ½ cup (115 grams - 1 stick) vegan butter

  • ⅔ cup (133 grams) granulated sugar

  • ¾ cup (150 grams) light brown sugar

  • 1 tbsp vanilla extract

  • 3 tbsp (45 mL) water

  • 1 ½ cups chocolate chips 



  1. Preheat oven to 350 ℉ and line two baking sheets with parchment paper.

  2. In a small bowl, whisk together the flour, baking soda, baking powder, salt, espresso powder, and cocoa powder until well combined.

  3. In a medium bowl, beat the butter with an electric mixer until light and fluffy.

  4. Add the granulated sugar, light brown sugar, vanilla extract, and water to the bowl with the butter. Beat with the electric mixer until well combined, light and fluffy. 

  5. Add in the flour mixture and beat with the electric mixer until a cookie dough forms. 

  6. Using a spatula, fold in the chocolate chips. 

  7. Scoop out the cookie dough into balls and place on the cookie sheets leaving about 2 inches between each cookie. You should get between 14 - 18 medium sized cookies.

  8. Flatten the cookies slightly and then place in the oven to bake for 10 - 12 minutes. 

  9. When the cookies are done baking, flatten each cookie slightly again with the back of a spatula and leave to cool completely on the cookie sheet.

  10. Once cooled, enjoy!

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