Ingredients
Chocolate Chip Cookie Dough
- 1/4 cup (57 g) vegan butter, melted and room temperature
- 1/2 cup (100 g) light brown sugar
- 1/2 cup (100 g) organic granulated sugar
- 2 tsp vanilla bean paste
- 1/4 cup (57 g) dairy free yogurt, room temperature
- 1 cup (125 g) all purpose flour, spoon & leveled
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1 cup (180 g) vegan chocolate chips
Brownie Batter Cookie Dough
- 1/4 cup (67 g) neutral oil, melted
- 3 ounces vegan chocolate
- 1/8 cup (40 mL) dairy free milk, room temperature
- 1/3 cup (75 g) granulated sugar
- 1/4 cup (50 g) brown sugar
- 1/4 cup (50 g) dairy free yogurt
- 1/2 tsp vanilla bean paste
- 1/4 tsp sea salt
- 1/2 tsp baking powder
- 1/4 tsp espresso powder (optional, for flavor booster)
- 3/4 cup (100 g) all-purpose flour or gluten free 1:1 baking flour
- 1/4 cup (40 g) vegan chocolate chips, additional
- 1/4 cup (25 g) high quality Dutch-processed cocoa powder
Instructions
- Prep: Measure all ingredients and line a cookie sheet with parchment paper. Preheat the oven to 350°F (175°C).
- Make the Chocolate Chip Cookie Dough: In a large bowl, cream together the melted vegan butter, light brown sugar, organic granulated sugar, and vanilla bean paste using a hand mixer or whisk. Add the dairy free yogurt, baking soda, and sea salt, mixing again. Fold in the all-purpose flour gently with a spatula until just incorporated. Fold in the vegan chocolate chips evenly and set the bowl aside.
- Make the Brownie Batter: In a microwave-safe bowl, heat the neutral oil and 3 ounces of vegan chocolate for about 1 minute, then let it sit for a minute to fully melt. Stir until smooth. Whisk in the Dutch-processed cocoa powder until fully combined. In a separate large bowl, combine the light brown sugar, granulated sugar, and dairy free milk. Mix with a hand mixer or whisk for about 5 minutes until sugar is fully dissolved.
- Finish Brownie Dough: To the sugar-liquid mixture, add dairy free yogurt, espresso powder (if using), sea salt, and baking powder and mix on medium speed until combined. Pour in the melted chocolate fudge sauce mixture and mix until fully incorporated.
- Add Flour: Slowly add the flour to the wet brownie batter and mix on low speed just until combined, being careful not to overmix.
- Fold in Chocolate Chips: Fold the additional vegan chocolate chips into the brownie batter using a spatula.
- Assemble Cookies: Using a large 3-ounce cookie scoop, scoop a portion of brownie batter cookie dough first, then add a portion of chocolate chip cookie dough on top, alternating until the scoop is full. Release onto the prepared cookie sheet and space cookies about 2 inches apart.
- Bake: Bake cookies at 350°F (175°C) for 14-17 minutes until edges are set but centers remain soft. Remove from oven.
- Shape and Serve: Use a round cookie cutter or the back of a spoon to shape cookies and round their edges if desired. Sprinkle lightly with sea salt and serve warm immediately or store for later consumption.
Notes
- Make sure all wet ingredients are at room temperature for best mixing results.
- Espresso powder is optional but enhances the chocolate flavor without adding a coffee taste.
- Use parchment paper to prevent sticking and for easy clean-up.
- Cookies are best enjoyed warm but can be stored in an airtight container for up to 3 days.
- For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
- Do not overbake to maintain the chewy and soft texture.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
