Chocolate Blackout Cookies (vegan)

Here they are! Wonderful vegan double chocolate chip cookies ;) I've used a chocolate cookie base in my cookies 'n' cream cookies, chocolate strawberry cookie sandwiches, and grasshopper cookie sandwiches. I figured it was time to perfect a chocolate cookie that could stand alone and be amazing. 🍫

There is no shortage of chocolate chips in these guys, and they definitely wouldn't be the same without them. My best friend actually reprimands me for measuring chocolate chips - she says they should be measured from the heart. Buuut I used about 1 cup for this recipe. Whoops. 

A coffee shop that I visit pretty frequently has vegan blackout cookies. They're dark double chocolate cookies with sea salt on the top. The sea salt honestly makes the cookie, so I knew I had to include it in this recipe. I was also inspired by the name of their cookie, which I think is super clever. 

I hope you make these because they're super fun and really good! If you're a chocolate fanatic (like me) then you should check out my other chocolate recipes. :) Enjoy!!

Chocolate Blackout Cookies

Makes about 18-19 cookies

Ingredients

• 3/4 cup (1.5 sticks) of vegan butter, cold (I prefer to cube mine)
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 tsp vanilla
• 1 Tbs maple syrup
• 1 flax egg (1 Tbs flax + 2.5 Tbs water, mix and allow to gel for 5-10 minutes)
• 1.5 cups flour
• 2/3 cup cocoa (I use special dark)
• 1 tsp baking soda
• 1/4 tsp salt
• 3/4 - 1 whole cup non-dairy chocolate chips
• Sea salt for topping

Directions

1. Preheat your oven to 350 degrees.
2. In a medium mixing bowl, cream the vegan butter with both of the sugars until smooth.
3. Beat in the vanilla and syrup, and then the set flax "egg".
4. To these wet ingredients, add 1 cup of the flour and all of the cocoa and beat together. Then add the rest of the flour, along with the salt and baking soda.
5. Lastly, gently beat in the chocolate chips. The dough will be thick but soft.
6. Roll large spoonfuls of the dough into balls and place on cookie sheets, spread apart a couple of inches. Press down the tops lightly with your fingers, as pictured above. Then sprinkle some sea salt on the top of each cookie.
7. Bake them for about ten minutes, until a toothpick inserted comes out clean.
8. Let the cookies cool for at least five minutes before eating, and store in an air-tight container. Enjoy!😍