After making these fudgy small batch ‘brown butter’ double chocolate chip cookies, you won’t want any other cookie recipe. You only need a bowl and a whisk, and absolutely no eggs nor dairy (so yeah, they’re vegan!) to make buttery soft, brownie-like cookies with perfectly crisp edges that just melt in your mouth with deep nutty rich chocolate flavor. 

bitten double chocolate chip cookie

Melt-in-your-mouth, chewy, chocolatey, and decadently dense double chocolate chip cookies. But make only 3 extra large and bakery style.

Oh, and all vegan. Because that’s what I’m about 🙂 (but trust me, you won’t even know!).

I absolutely am obsessed with my full batch double chocolate chip cookies. But let’s be real- there are times when we only need a few (or one- cue my single serve double chocolate chip cookie!).

So this small batch cookie recipe saves the day- and you don’t even need any eggs nor butter to do it!

broken open double chocolate chip cookie

My favorite baking cocoa powder to use for cookies: Dutch-process cocoa powder

Here’s why: Dutch-process is more alkaline, whereas all-natural cocoa powder is more acidic. The more acid you have in your cocoa powder, the more the cookies will puff up…and then collapse. I didn’t want that with these cookies.

So I use Dutch-process cocoa powder. In my testing rounds, it basically lets the baking soda do all of the heavy lifting with the structure of the cookie. And the result means the cookie rises JUST enough to set without collapsing (another reason why I don’t also use baking powder in cookies! Pro tip for vegan cookie baking!).

Using dairy-free yogurt instead of eggs:

I know. It sounds BOLD. But many small batch cookie recipes often call for just an egg yolk, which always feels like a waste if you’re not a vegan baker. Subbing in dairy-free yogurt was not only my solve for the frustrated bakers who don’t want to waste ingredients…

But it also proves to be a far superior ingredient in cookies than eggs. Let me explain:

  • Dairy-free yogurt has comparable elements to eggs. This makes them an ideal swap, especially if you’re using Greek-style, like I do. When I first went vegan, I spent years testing out different egg swaps until I landed on yogurt. Which is what helped me to develop my vegan classic chocolate chip cookies – that some have declared even better than Tollhouse!
  • You don’t have to waste any part of the yogurt. And even better, dairy-free means no animal is harmed either!
  • You’ll get more chewiness & moisture in your cookie. Eggs can sometimes dry things out, whereas the dairy free yogurt contains ample amount of water and fat. In my testing, this is what makes that chewy, fudge-like texture in a cookie so that it doesn’t crumble to bits!
bitten double chocolate chip cookie

Final tips from my testing:

I look for doneness in the cookie rather than going solely on time to bake. Cookie baking, in my experience, heavily relies upon the oven you’re using. My cookies baked differently enough for me to notice in our oven from our old house vs. the one we’re currently in vs. even my mom’s oven down the road. I look for the edges being crisp and the dough on top to be more matte colored than shiny like freshly made cookie dough.

Shape the dough into cylinders rather than balls. This will help the cookies bake round while also not super flat!

cookie dough before baking
baked cookies

If you can’t find a vegan butter to brown: You can skip it! Of course, the nutty flavor isn’t there that brown butter adds. But this recipe is SO worth it even just as classic small batch double chocolate chip cookies! Use 1/3 cup (80 g) instead of 1/2 cup (113 g), like I mention in the notes section of the recipe card below.

For perfectly round, pretty cookies: I like to press extra chocolate chips on top of the cookie dough before baking, and then scoot the edges in with a spoon when I pull them fresh from the oven!

broken open double chocolate chip cookies

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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bitten double chocolate chip cookie

Small Batch ‘Brown Butter’ Double Chocolate Chip Cookies – Vegan!

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  • Author: Britt Berlin
  • Prep Time: 10
  • Cook Time: 17
  • Total Time: 27 minutes
  • Yield: 3 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American
  • Diet: Dairy-Free, Vegan
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Description

After making these fudgy small batch ‘brown butter’ double chocolate chip cookies, you won’t want any other cookie recipe. You only need a bowl and a whisk, and absolutely no eggs nor dairy (so yeah, they’re vegan!) to make buttery soft, brownie-like cookies with perfectly crisp edges that just melt in your mouth with deep nutty rich chocolate flavor.

Ingredients

Scale
  • 1/2 cup (113 g) melted vegan butter***
  • 1 tbsp dairy free yogurt
  • 5 tbsp granulated sugar
  • 3 tbsp packed brown sugar
  • 3/4 tsp vanilla extract
  • 3/4 cup (100 g) all purpose flour OR gluten free 1:1 baking flour*
  • 1/3 cup  (33 g) Dutch-process cocoa powder
  • 1/2 tsp baking soda
  • Pinch of sea salt
  • 1/2 cup vegan chocolate chips and/or chopped dark chocolate

Instructions

  1. Please read through all instructions before beginning.
  2. Make the browned vegan butter: Please read the notes section before browning!! In a small saucepan, heat the vegan butter on high, bringing it to a boil. Continue to cook it on medium heat until the fat begins to brown. You’ll reduce the butter down to 1/3 cup (80 g). Set aside to cool.
  3. Make the cookie dough: In a large bowl, whisk together the cooled browned vegan butter, dairy free yogurt, sugar, brown sugar, and vanilla extract. Then stir in the baking soda and sea salt, followed by the cocoa powder. Whisk until fully incorporated. Add in the flour, and use a rubber spatula to gently fold the dry into the wet. STOP mixing just before the dry is completely mixed. in
  4. Add in the chocolate chips: Fold in chocolate chips and/or chocolate chunks.
  5. Chill the cookie dough: Preheat the oven to 350F. Use an extra large cookie scoop to scoop about 5 ounces of cookie dough per cookie and roll it into a cylinder shape. Place the cookie dough onto the baking sheet, spacing them each about 2-3 inches apart. Chill for at least 30 minutes in the fridge.
  6. Bake the cookies:  Once chilled, bake the cookies for 15-17 minutes. The edges should be set and the cookies should have spread slightly.
  7. Allow the cookies to set: Let the cookies cool on the baking sheet for 10 minutes. You can use the back of a spoon to scoot any imperfect edges in towards the cookie to create a more round shape. You can also add additional chocolate chips if you’d like on top.
  8. Enjoy! Store any leftover cookies in an airtight container and in the fridge for up to 5 days or in the freezer for up to 3 months.

Notes

Vegan brown butter: NOT ALL VEGAN BUTTERS BROWN! Currently, only Violife is the available store-bought vegan butter that browns. I have a recipe coming soon that I’ve used here. But the brown butter option will NOT work with Earth Balance nor Plant Crock. Use only 1/3 cup (80 g) of vegan butter and skip the browning step if you can only locate those two brands.

Gluten free: This recipe works wonderfully with a gluten-free 1:1 baking flour that contains xanthan gum.