Vegan Dairy Free Double Chocolate Chip Cookies

🧂 Ingredients

• 2 cups All Purpose Flour
• 1/4 cup Cocoa Powder
• 1 tsp Baking Powder
• 3/4 tsp Baking Soda
• 1/2 tsp Kosher Salt
• 1 1/4 cups Chocolate Chips
• 1/2 cup White Sugar
• 1/2 cup Brown Sugar

  packed
• 1/2 cup Canola Oil

  plus 1 tbsp
• 1 tsp Vanilla Extract
• 5 tbsp Water

Instructions

• 1 Whisk together the flour, cocoa, baking powder, baking soda, and kosher salt in
  a large bowl. Add the chocolate chips and toss to coat.
• 2 Whisk together the sugars with the oil, vanilla extract and water in a separate
  bowl until smooth and well incorporated.
• 3 Using a wooden spoon, stir in the flour mixture into the wet sugar mixture until
  just combined. Cover the bowl with plastic wrap. Refrigerate the dough for at
  least 2 hours.
• 4 Heat the oven to 350 F, with racks in the upper and lower thirds. Line two
  rimmed baking sheets with parchment paper or silicone baking mats. Remove the
  dough from the fridge.
• 5 Using a spoon, scoop the dough onto the baking sheets in 2-inch mounds, spacing
  them 3 inches apart. To minimize spreading, freeze the balls of dough for 10
  minutes before baking.
• 6 Remove the balls of dough from the freezer. Bake until the edges of the cookies
  are golden brown, 12-13 minutes, rotating baking sheets from the front to back
  and top to bottom halfway through baking.
• 7 Let cookies cool on the pan until firm enough to transfer to a rack, about 5
  minutes. Let finish cooling on a rack then serve.

Nutrition Info