These double chocolate vegan cookies have soft centers, crispy edges, gooey chocolate in every bite, and just the right level of sweetness. 

They're easy to whip up, satisfy your chocolate cravings, and happen to be completely eggless and dairy free.

The flavor reminds me of a classic chocolate chip cookie, but with double the chocolate and none of the dairy. You'll melt a bit of dark chocolate into the base, fold in semisweet chips at the end, and end up with rich, chocolatey cookies. 

Bonus: they pair beautifully with your favorite vegan vanilla bean ice cream.

These are some of the best cookies to make ahead, too. Just freeze the dough into portions and bake when you need a fresh-out-of-the-oven treat. For tips on freezing cookie dough, check out my post How to Freeze Cookie Dough.

So say hello to your favorite vegan chocolate cookies! Let's get to it. Here's what you'll need to make these vegan chocolate chocolate chip cookies.

Ingredients for Double Chocolate Vegan Cookies:

All-purpose flour, cocoa powder, baking soda, and salt: This is your dry ingredient mix. The optional espresso powder deepens the chocolate flavor without making the cookies taste like coffee. You can use either Dutch process or natural cocoa powder. 

Vegan butter: I used Earth Balance. The butter does not need to be room temperature but should be cut into smaller cubes before melting. This helps the butter melt faster and more evenly.

"Dark" vegan chocolate chips: You'll melt these into the butter to make the chocolate base of the cookie. I used Guittard Extra Dark (63% cacao) dairy free chips. If you can't find chips, you can also chop up a dark chocolate vegan chocolate bars.

Flax egg: This is a staple for vegan cookie recipes that traditionally call for eggs. You'll mix ground flaxseed with water and let it thicken while you prep the rest of the ingredients.

Granulated white sugar and brown sugar: The combination gives the cookies structure, better texture and depth of flavor. You can use either light or dark brown sugar.

Vanilla extract: Always go for a good quality vanilla for the best results.

Semi-sweet vegan chocolate chips: These get folded in at the end for gooey bits of chocolate in every bite. I prefer semisweet to help balance the overall sweetness. I used Guittard Semi Sweet (46% cacao) dairy free chips.

Optional flaky sea salt: Add a sprinkle to the tops of the cookies right after baking to enhance the chocolate flavor.

How to Make Double Chocolate Vegan Cookies:

Start by making your flax egg. Combine ground flaxseeds and water in a small bowl, stir, and set aside so it can thicken. 

Then melt the vegan butter and dark chocolate chips together in the microwave in 20-second bursts, stirring in between until smooth. You can also melt them on the stovetop using a double boiler for more control. Once melted, set it aside to cool slightly.

In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, salt, and espresso powder if using. These dry ingredients are the base of your cookie dough.

In a large bowl, mix the granulated sugar and brown sugar, breaking up any clumps. Stir the vanilla extract into the thickened flax egg and pour that into the sugars. Mix until everything is well combined.

Add the melted chocolate and butter mixture to the sugar mix and stir until fully incorporated. Then fold in the dry ingredients just until no streaks remain. Finally, fold in the semi-sweet chocolate chips. 

The dough will be soft, so let it chill in the refrigerator for 30 minutes or overnight. 

And if you're looking for a treat to make while the cookie dough chills, try these no-bake vegan brownies. They're rich, fudgy, and come together without ever turning on the oven.

When you're ready to bake, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop 2-tablespoon sized balls of dough and place them about 2 inches apart on the sheet.

Bake for 8 to 10 minutes, until the edges are set and the centers still look soft. Let them cool on the sheet for 5 minutes before transferring to a cooling rack.

Tip: It can be difficult to tell when chocolate cookies are done baking because you cannot check for a golden brown color. I usually do a test batch of 1-2 cookies to the suggested time in any recipe, especially since everyone's oven is different. 

These cookies are at their best once they've cooled slightly. They will be crispy on the outside, soft in the middle, with melty chocolate bits throughout. 

Storing Double Chocolate Vegan Cookies:

Keep leftover cookies in an airtight container for up to a week. You can also freeze scooped cookie dough and bake off a few cookies at a time. 

If you're baking from frozen, just rest the cookie dough balls on the baking sheet for 10 to 15 minutes before baking so they spread just the right amount.