Double Chocolate Cookie Dough Recipe

Heat-treated flour: Flour that has been treated to kill any harmful bacteria, making it safe to eat raw.

Vegan butter: A plant-based alternative to traditional butter, providing the same creamy texture and flavor.

Brown sugar: Adds a rich, molasses-like sweetness to the dough.

Granulated sugar: Provides sweetness and helps to create a smooth texture.

Vanilla extract: Enhances the overall flavor with a hint of vanilla.

Cocoa powder: Adds a deep, chocolatey flavor to the dough.

Vegan chocolate chips: Plant-based chocolate chips that add bursts of chocolate in every bite.

Plant-based milk: A dairy-free alternative to regular milk, used to bring the dough together.

To ensure your vegan butter and sugars cream together smoothly, make sure the vegan butter is softened to room temperature. This will help achieve a light and fluffy texture, which is essential for the perfect cookie dough. If the vegan butter is too cold, it won't mix well with the sugars, and if it's too melted, the dough might become greasy.

• heat-treated all-purpose flour - Substitute with oat flour: Oat flour is a gluten-free alternative that provides a slightly nutty flavor and works well in cookie dough recipes.

• softened vegan butter - Substitute with coconut oil: Coconut oil provides a similar texture and richness, making it a good replacement for vegan butter in cookie dough.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor, making it a healthier alternative to brown sugar.

• granulated sugar - Substitute with maple syrup: Maple syrup is a natural sweetener that adds a unique flavor and moisture to the cookie dough.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile that pairs well with chocolate.

• cocoa powder - Substitute with carob powder: Carob powder is a caffeine-free alternative to cocoa powder with a naturally sweet taste.

• vegan chocolate chips - Substitute with cacao nibs: Cacao nibs are less processed and provide a crunchy texture and intense chocolate flavor.

• plant-based milk - Substitute with coconut milk: Coconut milk adds a creamy texture and subtle coconut flavor, enhancing the richness of the cookie dough.

• To keep your double chocolate cookie dough fresh and ready for indulgence, store it in an airtight container. This will prevent it from drying out and keep it tasting as delicious as the moment you made it.
• If you plan on enjoying the cookie dough within a week, the refrigerator is your best friend. Simply place the airtight container in the fridge, where it will stay fresh for up to 7 days.
• For longer storage, freezing is the way to go. Scoop the cookie dough into individual portions using a cookie scoop or spoon. This makes it easy to grab just the right amount when the craving hits.
• Arrange the scooped cookie dough on a baking sheet lined with parchment paper. Make sure the portions are not touching each other to prevent them from sticking together.
• Place the baking sheet in the freezer and let the cookie dough freeze until solid, which usually takes about 1-2 hours.
• Once the cookie dough portions are frozen, transfer them to a freezer-safe zip-top bag or airtight container. Label the container with the date so you can keep track of how long they've been stored.
• When you're ready to enjoy, simply take out the desired amount of cookie dough and let it thaw at room temperature for about 10-15 minutes. Alternatively, you can enjoy it straight from the freezer for a firmer texture.
• Frozen double chocolate cookie dough can be stored for up to 3 months, making it a perfect treat to have on hand for spontaneous sweet cravings.

• For a warm and gooey treat, scoop your double chocolate cookie dough into small portions and place them on a microwave-safe plate. Heat in the microwave for 10-15 seconds. This will soften the vegan chocolate chips and make the dough slightly warm without cooking it.

• If you prefer a firmer texture, preheat your oven to 350°F (175°C). Spread the cookie dough evenly on a baking sheet lined with parchment paper. Bake for 5-7 minutes, keeping a close eye to ensure it doesn't overcook. This method will give you a slightly crispy exterior while keeping the inside soft and chewy.

• For a quick and easy method, use a double boiler. Place the cookie dough in a heatproof bowl and set it over a pot of simmering water. Stir continuously for about 2-3 minutes until the dough is warmed through. This method helps maintain the dough's original texture while gently warming it.

• If you have an air fryer, preheat it to 320°F (160°C). Place small portions of the cookie dough in the basket and air fry for 2-3 minutes. This will give you a slightly crispy exterior with a warm and gooey center.

• For a stovetop method, heat a non-stick skillet over low heat. Add small portions of the cookie dough and cook for 1-2 minutes on each side. This will give you a warm and slightly crispy texture without fully baking the dough.

• Mixing bowl: A large bowl used to combine and mix all the ingredients together.

• Hand mixer: An electric tool used to cream the vegan butter and sugars until smooth.

• Measuring cups: Essential for accurately measuring the flour, sugars, cocoa powder, and plant-based milk.

• Measuring spoons: Used to measure smaller quantities like vanilla extract.

• Spatula: Useful for scraping down the sides of the mixing bowl and folding in the chocolate chips.

• Baking sheet: Optional, but useful if you want to chill the dough in the refrigerator for a firmer texture.

• Parchment paper: Optional, to line the baking sheet if you decide to chill the dough.

• Sifter: Optional, for sifting the cocoa powder and flour to avoid lumps.

• Heat-proof container: Used for heat-treating the flour to ensure it's safe to eat raw.

Pre-measure ingredients: Measure out all ingredients like flour, sugar, and vegan butter before starting to streamline the process.

Use a stand mixer: A stand mixer can quickly and efficiently cream together the butter and sugars, saving you time and effort.

Heat-treat flour in bulk: Heat-treat a large batch of flour ahead of time and store it, so you have it ready for multiple recipes.

Chill dough quickly: Spread the cookie dough thinly on a baking sheet to chill it faster in the refrigerator.