Ingredients
- 3.5 ounces (100g) vegan dark chocolate, 70%, chopped
- 1/4 cup (60g) vegan butter
- 4 tablespoons (60ml) coconut cream (or thick vegan yogurt)
- 1/2 cup (100g) light brown sugar
- 1/2 teaspoon (2.5g) vanilla extract
- 1/2 cup + 2 tablespoons (80g) all-purpose flour
- 1 tablespoon (6g) cocoa powder
- 1/4 teaspoon (1g) baking powder
- 1/4 teaspoon (1.5g) sea salt
- 3 tablespoons (30g) dark chocolate chips
Instructions
- In a heatproof bowl, melt the chopped dark chocolate and vegan butter together over a double boiler or in the microwave in short intervals, stirring until smooth. Let cool to room temperature (about 10 minutes).
- In a separate bowl, whisk together light brown sugar, coconut cream, and vanilla extract until airy and the sugar is dissolved (about 2 minutes).
- Pour in the cooled melted chocolate mixture and whisk again until well combined.
- Sift in the flour, cocoa powder, baking powder, and salt. Add chocolate chips and gently fold with a spatula until just combined.
- Cover the dough and refrigerate for 20–30 minutes to firm up.
- Preheat oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Scoop 1 1/2 tablespoon-sized portions of dough, roll into balls, and place on the baking sheets, leaving about 3 inches of space between cookies.
- Bake for 10–12 minutes, until edges are set but centers are still soft. Optionally, sprinkle with salt flakes while warm.
- Allow cookies to cool completely on the baking sheets before moving, as they will be very soft when warm.
Notes
- You can substitute coconut cream with thick vegan yogurt if preferred.
- Chilling the dough helps prevent excessive spreading and makes it easier to handle.
- Sprinkle with flaky sea salt after baking for an elevated flavor.
