These Vegan Double Chocolate Chip Cookies are like mini brownies because of their crispy outer crust and gooey, chocolatey center. Made from a simple list of ingredients (one bowl even!), you'll love making as much as everyone will love eating these delicious cookies!
Place one cup of chocolate chips in a microwave-safe bowl and heat for 30 seconds. Place a lid over the chocolate chips and allow to sit for one minute until the chocolate is melted. Set aside to cool.
In a large bowl, beat vegan butter and sugars until light and fluffy. Add the vanilla and plant-based milk and mix until combined.
In a separate bowl, combine the flour, cocoa, ground flaxseed, cornstarch, baking powder, and salt. Stir to combine.
Pour the melted and cooled chocolate into the vegan butter mixture. Beat until the chocolate is incorporated.
Add the chocolate chips to the flour mixture and give it a quick stir before adding this to the chocolate-butter mixture. Stir until combined.
Tip: I always reserve some of the chocolate chips because sometimes you get to the bottom of the dough and the chocolate chips are on the scarce side. If you have a few in reserve, you can add them there.
Drop by rounded spoonfuls onto ungreased cookie sheets and bake for 8 to 10 minutes, or just until set. Remove from oven and allow to sit on the baking sheet for a minute before transferring to wire racks to cool completely.
You might be tempted to bake these cookies for longer, but I've found 8 to 10 minutes is a good amount of time. They may see "gooey" when they come out of the oven, but once they cool, they will be perfect brownie-like cookies.The nutritional analysis does not include the optional chopped walnuts.