Ingredients
Dry
- 1.25 cup All-purpose flour
- 0.5 cup Dutch-processed cocoa powder
- 0.5 tsp Baking soda
- 0.25 tsp Salt
- 0.5 cup Organic brown sugar (packed)
- 0.5 cup Organic cane sugar
- 1 Tbsp Ground flaxseed
Other
- 1 cup Vegan semi-sweet chocolate chips (for the cookie dough)
- 0.25 cup Vegan chocolate chips (for the drizzle)
- 1 tsp Coconut oil (for the drizzle)
Wet
- 0.5 cup Vegan butter (melted)
- 3 Tbsp Water
- 1 tsp Vanilla extract
Method
- 1. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- 2. In a small bowl, whisk together the ground flaxseed and water to create a flax egg. Let it sit for 5 minutes to thicken.
- 3. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- 4. In a large bowl, beat the melted vegan butter, brown sugar, and cane sugar until smooth. Mix in the thickened flax egg and vanilla extract.
- 5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the 1 cup of vegan semi-sweet chocolate chips.
- 6. Scoop the dough into 1.5 tablespoon-sized balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- 7. In a small microwave-safe bowl, melt the remaining 1/4 cup of chocolate chips and coconut oil in 20-second increments until smooth. Transfer the melted chocolate to a small piping bag or a ziplock bag with a tiny corner snipped off.
- 8. Drizzle the melted chocolate generously over the top of each raw cookie dough ball.
- 9. Bake for 11 to 12 minutes. The edges should look set, and the chocolate drizzle will have baked into a beautiful crinkly crust on top.
- 10. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Chef's notes
Ensure your sugars are certified vegan (organic usually is). The baked-on drizzle creates a unique, slightly crisp texture on top, but you can also save some drizzle to add fresh after baking if desired.