Double Chocolate Chunk Cookies

These double chunk chocolate cookies feature a rich, chewy chocolate cookie base loaded with chocolate chips and dark chocolate chunks. Yum!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 12

Chilling Time 15

Total Time 42

Servings cookies

Calories 223

Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
In a separate large bowl, whisk the melted vegan butter, light brown sugar, applesauce, and vanilla extract until well combined and creamy.
Add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in vegan chocolate chips and chopped chocolate evenly throughout the dough. Reserve 1 tablespoon of each for the topping.
Refrigerate the dough for 15 minutes before shaping.
Scoop dough (about 2 tablespoons each) and roll into balls.
Place them about 2 inches apart on the baking sheet.
Top the cookie balls with reserved chocolate chips and chopped chocolate.
Bake for 12-14 minutes. Cookies should look set but still be soft in the middle.
Let cookies cool on the baking sheet for 5 minutes, then carefully transfer to a cooling rack to cool completely. They will still be soft while warm.

Room temperature: Store the cookies in an airtight container for up to 4 days.
Freeze the dough: Portion the dough on a parchment-lined baking sheet, but instead of popping them in the oven, place them in your freezer. Once the dough is frozen through, place it in an airtight container or freezer bag and freeze for up to 3 months. When you’re ready to bake, just add a few extra minutes to the baking time.
Freeze the cookies: Place the cookies in an airtight container or freezer bag and freeze up to 3 months. Warm in the microwave or thaw at room temperature before serving.