Mailing cookies to NYC, Double Chocolate Chip Cookie Recipe, The Vegan Girl’s Guide to Life

My editor requested I bake around 100 cookies for a sales conference for the book earlier this week. I, of course, took this as an opportunity to go all out and bake some really fantastic varieties of cookies. I live for 8 hour baking marathons!

Hypnosis lollipops. These are the cookies featured on the cover of the book. I got a few different varieties of cute ribbons to tie them with.

Bakery Style Double Chocolate Chip Cookies. Everyone always wants to make these and I think the only place I’ve posted the recipe is the myspace blog, so I’m going to post the recipe again at the end of this post.

The recipe will also be featured in my friend Melisser’s upcoming cookbook, The Vegan Girl’s Guide to Life!! It is also coming out in November and up for pre-order on Amazon right now!

Chewy Ginger Cookies. Simple, easy, but packed with punch.

There will be a little blurb in the book about mailing cookies! Only 6-ish months away!

Giant Bakery Style Double Chocolate Chip Cookies

Makes 8-10 giant cookies (or lots more small ones)

These cookies will soon rock your world. They are huge, chocolate-y, chewy, soft, and decadent, all contained in a four-inch diameter. My goal here was to recreate those huge ass bakery cookies with crispy edges and a delicious chewy center and these cookies have surpassed those other cookies. So make these ones! They’re an amazing treat that will leave you addicted.
Vegan chocolate chips are pretty easy to find (such as Ghirardelli and Trader Joes brand semi-sweet chocolate chips). Many store brand semi-sweet chips are free of dairy products, just check the ingredients.

1/2 cup chocolate chips (for melting)
1/2 cup soy milk
2/3 cup canola oil
2 teaspoons vanilla
1 1/3 cups sugar
2 tablespoons cornstarch

2 cups flour
2/3 cup cocoa
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup chocolate chips

Preheat oven to 350°F.

Melt the chocolate chips with 1/3 cup of the soy milk in either a microwave or in a glass dish placed in a saucepan of boiling water (makeshift double-boiler).

Pour the melted chocolate and soy milk into a large bowl, then add the rest of the soy milk, oil, vanilla, sugar, and cornstarch.

Add in the flour (unsifted), cocoa, baking powder, and salt. Stir until thoroughly mixed, then add the chocolate chips.

Here comes the super fun part! Using your hands (or if you must, a spoon. Live a little! Get your hands covered in the most chocolate-y cookie dough ever!), grab handfuls of cookie dough and flatten them out to a little thicker than a 1/2″ on a cookie sheet lined with parchment paper.

Bake for about 15 minutes (shorter if you made smaller cookies) or until the edges are very firm, and the centers look chewy and feel soft to the touch. Let rest on the cookie sheet for a minute or so, then very carefully transfer to the cooling rack without destroying any cookies. They are completely amazing warm and gooey and still taste divine after cooling off.

-Replace 1/4 teaspoon of the vanilla with almond extract.
-Replace 1 teaspoon of the vanilla with a fruit extract such as raspberry or strawberry.
-Add 1/2 teaspoon cinnamon to the dough.
-Add 1 teaspoon ground coffee beans or replace 1 teaspoon of the vanilla with coffee extract.


24 thoughts on “Mailing cookies to NYC, Double Chocolate Chip Cookie Recipe, The Vegan Girl’s Guide to Life

  1. Hi! I am also a long-time vegan and baked-good lover! I tried out this double chocolate chip cookie recipe, and it was very good, but it seemed to have too much oil. Is 2/3 cup correct? Thanks, and good luck with your book!

  2. i made the double chocolate and they were FANTASTIC. the only suggestion i would make is to mix the cornstarch into the sugar before adding them to the wet ingredients because i had trouble breaking up the clumps it wanted to form. i thought the dough was a little oily too, but the finished product wasn’t. well, the paper towels they were on ended up being pretty oily, but i think that happens with regular butter cookies too. i might try scaling back to 1/2 cup just to see. its a great recipe, regardless, because i didn’t have to go running out for some weird ingredient that i don’t keep on hand like tofu or agave.

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  7. Made these tonight, big hit! Cooking time was right on. Didn’t have any parchment so I rolled the dough balls in some flower.

  8. I made these last night, I followed the recipe but substituted 2/3 cup of applesauce for the oil (before you scold me I read online multiple place that you could do this) However, it kind of failed…. the dough was SUPER sticky and when they baked they were more cakey rather than gooey and chewy. Was this the reason why? Also, we have a super old oven and no oven thermometer so who knows if the 350 was actually 350…. I made the regular bakery style chocolate chip cookies from your book and they also turned out cakey too and I made them in my dad’s oven. However, I let that dough sit a bit in the fridge before making them since I prepared the dough and then took them to my dads house to spend time with him. They both turned out yummy so that’s not the issue! Just wondering if you had any suggestions!!!

    LOVE the book!

    • The applesauce added a lot of moisture to the dough, which will make the dough wet and sticky and the cookies cakey instead of chewy like the oil will.

      I’d suggest replacing just half the oil next time, and cut back on the other liquid in the recipe and see how that turns out.

      Hope that helps!

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  10. Hi Kelly

    I whipped up a batch for your no bake cashew nut cookie for a friend and I’m waiting for it to set. I’m fearing though that it will not set. I use a cashew spread instead of butter and am wondering if that would affect the outcome. I don’t want to be giving her a batch of misshapened cookies.

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  13. Oh yum! I have a kid who’s allergic to eggs and milk so I’m always on the lookout for vegan recipes. These just look delicious! I’m sure my son will love these, thank you for sharing the recipe!

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