Triple Chocolate Cookies

Make the most indulgent vegan cookies thanks to this Triple Chocolate Cookies recipe.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 15

Resting Time 5

Total Time 25

Servings cookies

Calories 222kcal

Preheat oven to 350F. Line a cookie sheet with silpat or parchment paper.
Combine 1 cup chocolate chips and 1/4 cup almond milk in a microwave safe bowl, stir together, and then heat in the microwave for about 30 seconds. Stir until the chocolate chips are melted and the mixture is smooth. Set aside to cool slightly.
Combine the softened butter and sugar in a mixing bowl and beat with a mixer until light and fluffy.
Add the ground flaxseed, cornstarch, water, vanilla, and apple cider vinegar. Continue beating until combined.
Add the melted (but cooled) chocolate mixture from step two above. Beat on high again, until fluffy.
In a separate bowl combine the flour, baking soda, baking powder, and salt. Stir together until well combined. Add this to the chocolate butter mixture and beat some more until well combined. Grate the dark chocolate bar into the batter and stir. Next, add the chocolate chips.
If the dough is a little sticky, go ahead and put it in the fridge for a half an hour or so. When you’re ready, use a cookie scoop to evenly distribute cookie dough onto a cookie sheet…or just wing it if you don’t care about perfect shapes. It’s all good. However, I advise that you keep the cookie sizes about the same so they bake evenly.
Bake for about 10 – 12 minutes and remove from oven to cool. Place on a wire rack to cool complete.