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Vegan Double Chocolate Chip New York Cookies

I'm soo excited to share with you my Double Chocolate Chip NYC Cookies (vegan ofc). So, what are New Cookies? They're tear-apart cookies that are super chunky, slightly crispy on the outside. The centre of this cookie is like no other – fudgy and soft.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 12 hours 25 minutes
  • Yield: 6 cookies 1x
  • Category: Dessert
  • Cuisine: American
Image of melting vegan NYC double chocolate chip cookies | cookingwithparita.com
Units Scale

Ingredients

  • 115 g cold vegan butter
  • 80 g soft light brown sugar
  • 80 g caster sugar
  • 1 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 225 g chocolate chips or chopped chocolate (I used a mix)
  • 115 g self raising flour
  • 100 g plain flour
  • 32 g cocoa powder
  • 3 tbsp flaxseed meal
  • 4 tbsp water
  • 2 tbsp non-dairy milk (I used oat)
  • sea salt flakes

Instructions

  1. In a bowl, add your cold vegan butter and break apart with a wooden spoon.
  2. Add in both your sugars and mix until you get little chunks of sugared butter. (Do not cream or overmix your vegan butter with the sugars)
  3. Mix in your vegan chocolate.
  4. Add in your flours, cocoa powder, baking soda, baking powder and mix until well combined. (Again, don't overmix!)
  5. Pour in your flax egg. And give it a quick mix.
  6. Pour in your non-dairy milk and combine until you achieve a cookie dough that sticks together when clumped. I like to use my clean hands for this, as it's quicker but you can use a wooden spoon, it just might take longer.
  7. Divide and measure out your dough into roughly 125g cookie dough balls. Unlike normal cookies, you don't want to roll the dough into a perfect ball. To achieve a chunky New York cookie, just clump and squeeze the cookie dough together.
  8. Place in an air-tight container and freeze/refridgerate overnight. * read this blog post to see the difference between the two.
  9. The next morning, line your baking tray with parchment paper and place into your oven. Pre-heat your oven to 200C/180C fan with your lined baking tray.
  10. Once your oven has pre-heated, grab your dough balls from the fridge/freezer and pop directly onto your hot baking tray. (make sure you use oven gloves!!)
  11. Bake for 20-24mins.
  12. Allow cookies to rest on your baking tray for 10 minutes. Sprinkle some sea salt flakes on your cookies. Then transfer onto a cooling rack for another 5 minutes.

Nutrition

  • Calories: 480