These double chocolate chunk cookies are made with extra rich chocolate flavour using cocoa powder and chopped up dark chocolate that creates melted chocolate pools in each bite of these soft and chewy cookies. This recipe is super easy to make and doesn’t require chilling the dough meaning less time between you and these delicious cookies!
This is absolutely the cookie recipe for chocolate lovers. And have I mentioned yet that these double chocolate chip cookies are also completely dairy free?
These cookies are soft and chewy with some crunchy edges and are basically my favourite chocolate cookie right now. But the best bit is definitely the pools of melted chocolate chunks so you have got to eat at least one of these fresh from the oven while they are still warm.
I love this recipe because the dough is so simple and comes together really quickly especially if you’re using a stand mixer, and the result is a thick and soft cookie that is seriously indulgent thanks to the fudgey chocolate centres.
There are a couple of key ingredients that help make sure these cookies work perfectly and I’ve also included all my cookie baking tips and tricks so make sure to read to the end of this post before getting started.
These dairy free chocolate cookies are so easy to make and taste incredible using mostly ingredients you’ll already have on hand in your pantry.
- Plain flour – also known as all purpose flour in the US.
- Cocoa powder – for a rich chocolatey flavour use a good quality cocoa powder. I’ve used Cadbury Bournville cocoa powder my entire life because it’s made from the same beans Cadbury uses to make their chocolate so you know it’s going to taste good.
- Bicarbonate of soda – also known as baking soda in the US.
- Cornflour – also known as cornstarch in the US. This helps ensure that these cookies remain soft.
- Salt – a little bit enhances the richness of the chocolate.
- Dairy-free butter – for the best results I always use Nuttelex Buttery straight from the fridge as this is still soft enough to beat but also means that you won’t need to chill the cookie dough before baking.
- Brown sugar – adds richness, flavour and moisture to the cookie keeping it soft.
- White sugar – adding white sugar as well ensures your cookies do still spread and get that slight crispness around the edges.
- Egg – to bind the ingredients together so the cookie remains soft and chewy but still holds together.
- Vanilla extract – enhances the chocolate flavour.
- Dark chocolate – I prefer to chop up my favourite 70% chocolate bar and add to these cookies as it will melt into pools of chocolate unlike when using chocolate chips that are designed to hold together when baked.
This is a really simple dairy free chocolate cookie dough recipe. You’ll need a couple of bowls, a large cookie sheet or baking tray and an electric mixer. I’m using my stand mixer with a paddle attachment fitted but you can also make cookies using a handheld electric mixer if you prefer.
Depending on your cookie sheet you may need to line it with baking paper and you may need to cook your cookies in batches depending on if you have multiple trays and enough oven space.
Start by sifting together your dry ingredients into a bowl and set aside.
In the bowl of your stand mixer or another large mixing bowl, add your dairy free butter and beat together with the egg and vanilla. Add in the brown sugar and white sugar and beat until creamy.
Add in the dry ingredients and continue to mix until the dough comes together. Finally, add in the chopped chocolate and gently beat one last time to combine.
Using a cookie scoop or tablespoon, scoop out about 1.5tablespoon sized dough ball and place evenly spread out on a cookie sheet, allowing enough room for them to spread. You don’t need to roll the dough around too much in your hands as this will warm the dough up, rather just gently press into a ball and then place on the tray – it doesn’t matter if they don’t look perfect!
Press some extra pieces of chocolate into the top of each cookie dough ball and then bake for 8-10 minutes.
Once baked, the cookies will still be soft but you’ll notice the edges starting to brown. Leave the cookies to cool on the tray to firm up for about 10 minutes before transferring to a wire rack. Repeat if needed until all cookies are baked.
Tips for perfect cookies:
- Bake the first cookie on its own. This will allow you to monitor how much the cookie spreads and also adjust your cook time as each oven is different. If the cookie spreads too much either make your cookie dough ball taller or chill the dough for 30 minutes and bake again.
- As soon as you remove the cookies from the oven, use a dessert spoon to gently press around the edges of the cookie to push any misshapen bits back in so you get a perfectly rounded cookie.
- Press a few extra pieces of dark chocolate into the top of each cookie dough ball before placing them into the oven so you get that pretty, melted chocolate top.
If you don’t feel like cooking and eating all of these cookies at once, then the easiest option is to freeze the cookie dough balls so that you can just grab one or two out at a time and enjoy freshly baked cookies whenever you want.
To do this, it’s easiest if you flash freeze the balls on a baking tray in the freezer for 30 minutes and then you can place the balls in a zip lock bag and freeze for up to three months.
To bake, grab the dough balls out of the freezer and place on a baking sheet and bake – no need to thaw first. You’ll just need to cook them for a few minutes longer from frozen.
These cookies can be stored in an airtight container at room temperature for 3-4 days.
More dairy free cookie recipes:
Double Chocolate Chunk Cookies
- 2 ¾ cups plain flour
- ¼ cup cocoa powder
- 1 teaspoon bicarbonate of soda
- 1 ½ teaspoons cornflour
- ½ teaspoon salt
- 170 grams (¾ cup) dairy-free butter
- ¾ cup brown sugar
- ½ cup white sugar
- 1 egg room temperature
- 1 teaspoon pure vanilla extract
- 170 grams (1 cup) dark chocolate chopped
- Preheat oven to 180°C degrees and line 2 baking sheets with baking paper.
- In a bowl sift flour, cocoa powder, bicarbonate of soda, cornflour and salt together and set aside.
- In a large mixing bowl, or the bowl of a stand mixer, beat together the dairy free butter, egg and vanilla. Add in the brown sugar and white sugar and continue to beat until the mixture is creamy.
- Add in the dry ingredients and continue to mix until the dough comes together. Add in the chopped chocolate and gently beat one last time to combine.
- Using a cookie scoop or tablespoon, scoop out about 1.5 tablespoon sized dough balls and place evenly spread out on a cookie sheet, allowing enough room for them to spread.
- Place the cookies in the oven to bake for 8-10 minutes until the edges start to brown but the middles are still soft. Let the cookies cool for at least 10 minutes on the tray to firm up before transferring to a wire rack to cool.
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
This recipe was originally published in January 2018 and has been updated with new photos, more helpful content and a few tweaks to the recipe to help ensure a super delicious chocolate cookie.