Double Chocolate Cookies
By: Elizabeth Zehr
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Ingredients:
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1 cup (145 grams) all purpose flour
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½ tsp baking soda
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½ tsp baking powder
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¾ tsp salt
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1 tbsp espresso powder
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¾ cup (75 grams) cocoa powder
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½ cup (115 grams - 1 stick) vegan butter
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â…” cup (133 grams) granulated sugar
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¾ cup (150 grams) light brown sugar
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1 tbsp vanilla extract
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3 tbsp (45 mL) water
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1 ½ cups chocolate chips
Method:
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Preheat oven to 350 ℉ and line two baking sheets with parchment paper.
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In a small bowl, whisk together the flour, baking soda, baking powder, salt, espresso powder, and cocoa powder until well combined.
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In a medium bowl, beat the butter with an electric mixer until light and fluffy.
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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.
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Add in the flour mixture and beat with the electric mixer until a cookie dough forms.
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Using a spatula, fold in the chocolate chips.
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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.
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Flatten the cookies slightly and then place in the oven to bake for 10 - 12 minutes.
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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.
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Once cooled, enjoy!