Why I love these chocolate chocolate chip cookies
Baking has become a big part of my life since we went dairy free. Even though I baked a decent amount before that, I wasn’t a confident baker and I didn’t understand much about the chemistry behind baking.
You can read more about my baking soda epiphany in this gingersnap recipe and soft sugar cookies post. It has brought back a whole world of treats that had become off limits to our family, and it saves us a ton of money since allergy safe treats can be on the expensive side.
The first baked good I really perfect was my dairy free chocolate chip cookies (I also make them into sprinkle cookies). It took my several tries, and I even published a chocolate chip cookie bars recipe too.
Since I’ve been exploring cookies more over the past year, I wanted to try making chocolate chocolate chip cookies. When I was a kid, my mom made chocolate cookies with white chocolate chips in them, and while I love them, finding dairy free white chocolate can difficult/expensive. So, I decided to make these extra indulgent, double chocolate chip cookies instead.
If you have white chocolate chips that are dairy free, feel free to substitute them and you’ll get a great cookie. Although I haven’t tried them, these white chocolate chips are widely known in the dairy free world, and they are what I would choose if I wanted to buy some.
If you like this recipe, you have to try this chocolate pudding, and these chocolate cupcakes and this olive oil brownies.
Searching for even more chocolate recipes? chocolate chip waffles / microwave fudge / dairy free hot chocolate / hot fudge sauce
Ingredients:
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
- Vegetable shortening – I like to use a butter flavored vegetable shortening or Earth Balance vegan buttery sticks. Unflavored vegetable shortening works just as well too.
- Eggs – If you want to make these cookies vegan, replace the eggs with 2 tablespoons ground flaxseed + 6 tablespoons water.
- Semi-sweet chocolate chips – Just make sure you check your labels to make sure there are no hidden dairy ingredients. You can also use your favorite plant based chips.
- Cocoa powder – I used regular cocoa powder for this recipe, not Dutch-processed cocoa powder. Dutch-processed cocoa powder is not-acidic, like regular cocoa powder so it will cause different reactions in each recipe. Since this recipe uses baking soda and also has brown sugar (also acidic) it should work with Dutch-processed, but I haven’t tested it. Read more about cocoa powder here.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make chocolate chocolate chip cookies
Mise en place. Be sure to measure all of your ingredients before beginning. This will help ensure you don’t miss an ingredient or a step, and it makes the whole process go smoother. While you’re measuring your ingredients, you can preheat your oven to 350˚F. I also like to get my baking sheets lined with parchment so they’re all ready to go when it’s time to scoop the dough.
Mix flour and leavener. In a medium mixing bowl, whisk the flour with the baking soda and salt. This helps distribute the baking soda evenly through the flour.
Cream shortening and sugar. In a large bowl with an electric mixer (either a stand or hand mixer will work), beat the sugar and shortening together until it’s light and fluffy. This usually takes about 2 minutes with a stand mixer.
Add wet ingredients and the cocoa powder. Mix the eggs and vanilla extract into the creamed shortening. Beat them together until they’re evenly combined. Next, add the cocoa powder, beat on a lower speed to prevent any cocoa powder for flying out of the bowl. Beat until combined.
Add flour mixture. In about 1/2 cup increments, add the flour mixture to the bowl and beat until combined. Continue using a lower speed to prevent any mess and to help ensure you aren’t over beating your eggs.
Stir in chocolate chips. Once everything is mixed, add the chocolate chips. Make sure you’re using dairy free chocolate chips (read this post if you want to learn more about dairy free substitutes).
Bake your cookies. Use a medium cookie scoop to place 2-tablespoon sized balls of dough onto your parchment paper. They should be evenly spaced with a few inches in between. I usually put 1 dozen per half-sheet (standard cookie sheet). Bake for 10 – 11 minutes at 350˚F.
If you want your cookies to be chewy, make use to take them out after this time. The tops will look, but not feel set, and that’s okay. As they rest on the cookie sheet for about 5 minutes, they will continue to cook a little bit and turn out perfectly.
More chocolate ideas. chocolate lava cakes / chocolate stout cake / chocolate banana muffins / dairy free hot chocolate
FAQs and Tips for making chocolate chocolate chip cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon coarse salt
- 1 cup vegetable shortening
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup cocoa powder
- 1 cup semi-sweet chocolate chips*
Instructions
- Preheat oven to 350˚F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda and salt.
- In a large bowl with an electric mixer, cream the shortening and the sugars until light and fluffy – about 2 minutes.
- Add eggs (or flax egg), vanilla and cocoa powder. Continue beating until combined.
- Add flour mixture, about 1/2 cup at a time, scrapping sides with a rubber spatula, as needed.
- Using a cookie scoop, drop 2-tablespoon sized balls of dough a few inches apart on the lined baking sheet.
- Bake for 10 – 11 minutes. Remove cookies and allow them to cool on the cookie sheet for about 5 minutes before transferring to a cooling rack.
Notes
Nutrition
