When one form of chocolate just won’t do, make a batch of these double chocolate chunk cookies! A rich, chewy chocolate cookie dough is loaded with vegan chocolate chips and chopped dark chocolate.
These cookies are a chocolate lover’s dream come true! If you bite into a Chocolate Chip Cookie and think, “not enough chocolate,” double chocolate chunk cookies will satisfy your cravings. They’re bursting with chocolate in every single bite, but they’re also vegan and ridiculously easy to make. (Pro-tip: These cookies make amazing ice cream sandwiches with Chocolate Avocado Ice Cream for even more chocolate goodness!)
Why These Double Chocolate Chunk Cookies Should Go on Your Must-Make List
We all have that short-list of recipes we want to make SOON. You might want to put these cookies at the top!
- Irresistible flavour . If chocolate is your love language, take note! These cookies are packed with rich, deep chocolate flavour, with a cocoa-infused dough, chocolate chips, and chunks of dark chocolate.
- Simple ingredients . We keep it simple with this recipe! If you bake often, you’re likely to have a lot of the ingredients in your pantry already.
- Quick and easy . Cookies are some of the easiest desserts you can make! There’s nothing fussy or complicated about this double chocolate chunk cookie recipe.
Notes on Ingredients
Here’s what you’ll need to make these double chocolate chunk cookies. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- All-purpose flour – Or use a gluten-free flour blend.
- Unsweetened cocoa powder
- Baking soda
- Salt – In addition to the salt in the batter, you can sprinkle a little flaky sea salt over the tops of the cookies before baking if you’d like.
- Vegan butter – Store-bought or my homemade Vegan Butter .
- Light brown sugar – Using brown sugar helps make the cookies chewy in addition to sweetening them.
- Unsweetened applesauce – An affordable egg substitute to help bind everything and add moisture.
- Vanilla extract
- Chocolate – A combination of chocolate chips and chopped dark chocolate.
How to Make Double Chocolate Chunk Cookies
Here’s a quick look at how to make this recipe, step-by-step. You’ll find the full instructions in the recipe card below, but here’s a visual overview of the steps involved.
Mix the dry ingredients.
- Prepare . Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Mix the dry ingredients . Whisk the flour, cocoa powder, baking soda, and salt in a bowl.
- Mix the wet ingredients. In another bowl, whisk the vegan butter, brown sugar, applesauce, and vanilla.
Combine wet and dry, then fold in chocolate.
- Finish the dough . Mix the dry ingredients into wet ingredients, then fold in the chocolate chips and chopped chocolate. Reserve 1 tablespoon of each for topping. Chill the dough for 15 minutes in the fridge.
- Form the cookies . Scoop 2-tablespoon dough balls and place them 2 inches apart on the baking sheet. Top with the reserved chocolate.
Bake.
- Bake . Place the pan in the oven and bake for 12-14 minutes, or until the cookies are set but soft in the middle.
- Cool . Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.
Tips for Success
- Sift the cocoa powder if needed . Sometimes cocoa powder can be quite lumpy! If you notice a lot of little clumps in yours, sift it into the mixing bowl.
- Chill the dough for at least 15 minutes . Chilling the dough helps it to firm up so it’s easier to shape and doesn’t spread in the oven.
- Don’t overbake . For a fabulous chewy texture, you want to bake the cookies until they’re firmer on the edges but still a bit soft in the centre.
Variations
As long as you keep the overall proportions of dough-to-mix-ins the same, there are a lot of options for making this recipe your own!
- Swap in white chocolate . Instead of using traditional chocolate chips, try swapping in white chocolate chips for a little extra creaminess. (If you love white chocolate, you’ll also love my White Chocolate Macadamia Nut Cookies !)
- Add cinnamon . I love adding a pinch or two of cinnamon to these chocolate cookies for Mexican hot chocolate vibes. (Add a pinch of cayenne too if you’re daring!)
- Give them some crunch . Swap some of the chocolate for chopped hazelnuts, walnuts, or pecans.
How to Store
- Room temperature : Store these double chocolate chunk 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.
More Vegan Cookies
- Brownie Cookies
- Peanut Butter Cookies
- Kitchen Sink Cookies
- Chai Sugar Cookies
- Gingersnap Molasses Cookies
Ingredients
- 1 cup all-purpose flour , 125 g
- ½ cup unsweetened cocoa powder , 40 g
- ½ teaspoon baking soda , 3 g
- ¼ teaspoon salt , 1 g
- ½ cup vegan butter , melted – 115 g
- ¾ cup light brown sugar , 150 g
- ¼ cup unsweetened applesauce , 60 g
- 1 teaspoon vanilla extract , 5 g
- ½ cup vegan chocolate chips , 90 g
- ⅓ cup vegan dark chocolate , chopped – 50 g
Instructions
- 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.
Notes
- 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.
Double Chocolate Chunk Cookies
Ingredients
- 1 cup all-purpose flour 125 g
- ½ cup unsweetened cocoa powder 40 g
- ½ teaspoon baking soda 3 g
- ¼ teaspoon salt 1 g
- ½ cup vegan butter melted – 115 g
- ¾ cup light brown sugar 150 g
- ¼ cup unsweetened applesauce 60 g
- 1 teaspoon vanilla extract 5 g
- ½ cup vegan chocolate chips 90 g
- ⅓ cup vegan dark chocolate chopped – 50 g
Instructions
- 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.
Notes
- 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.
Nutrition
Double Chocolate Chunk Cookies https://jessicainthekitchen.com/double-chocolate-chunk-cookies/ May 9, 2025
This beet feta salad is a quick, delicious salad that pairs tender, earthy roasted beets and briny vegan feta, along with a sweet and tangy maple mustard vinaigrette and creamy avocado. Divine!
When I was still living at home, my mom would make beet juice for me every single morning. This daily beet juice habit catapulted me into a deep, abiding love for beets, whether they are raw, juiced, or roasted—like in this beet feta salad! I just adore the way the sweet beets pair with the tangy flavours of the vegan feta and vinaigrette; how they balance the bitterness of the kale and the way their silky texture contrasts with the crunchy walnuts. This is a salad to savour!
Why This Beet Feta Salad Belongs on Your Menu
If you’ve got a short list of back-pocket salad recipes, you’ll want to add this beet feta salad to the list! Here’s why.
- Super versatile . This is a salad that stands up well for meal prep, so you can prepare it on Sunday for the rest of the week, but it’s also perfect for scaling up to serve at a family gathering. (My Orzo Pasta Salad is always a crowd-pleaser too, as is this Loaded Potato Salad !)
- Fabulous roasted beets . I have to admit, my favourite part of this beet feta salad is definitely the roasted beets. I love their colour (beets are such a BEAUTIFUL vegetable!), their flavour—they make such a difference in anything you put them in, like these magical Beet Burgers .
- Easy to make . I put this salad as taking 15 minutes because it does indeed take that amount of time once your beets are already roasted. (And you can easily roast the beets in advance—up to a few days.) But you can also make this salad with raw beets if you prefer a quicker prep or just like your beets crunchy!
Notes on Ingredients
Here’s a quick breakdown of the key ingredients you’ll need for this beet feta salad. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Kale – There are a few different varieties of kale and any of them will work for this recipe, although I used curly kale.
- Walnuts – Or another nut you like.
- Vegan feta – I used my own Vegan Feta Cheese , but store-bought is fine too.
- Roasted beets – You can cut these into cubes if you plan on tossing your salad, or if you’re making a composed salad (i.e., arranging it all on a platter a la this Vegan Nicoise Salad ), slices of beet look nice.
- Avocado
For the Vinaigrette:
- Olive oil
- Balsamic vinegar – Use a good one that’s thick, syrupy, and sweet.
- Maple syrup – I love the maple flavour in the vinaigrette, but if you’re not a maple lover, swap in Date Syrup .
- Dijon mustard
- Salt & pepper
How to Make Beet Feta Salad
This simple beet feta salad comes together quickly and easily! Here’s what you’ll need to do.
Assemble the salad.
- Assemble the salad . Add the kale, walnuts, vegan feta, and cooled, roasted beets to a large bowl and toss to combine.
- Make the dressing . Add all the ingredients to a jar, screw on the lid, and shake to emulsify.
- Dress the salad . Add some of the dressing to the salad and toss to coat, or serve the salad with the dressing on the side.
Tips for Success
- Don’t dress the salad if you’re making it for meal prep . This beet feta salad can be made ahead of time, but it’s best to dress it right before serving to prevent the greens from getting soggy.
- Roast your own beets . While you can buy pre-cooked or canned beets, roasting them yourself adds a delicious depth of flavour and texture to the salad. It’s so worth it!
- Massage the kale for milder flavour and texture . Massage the kale with a bit of the vinaigrette to soften the leaves and mellow the flavour. Learn more in this recipe: Kale Salad with Sesame Tahini Dressing .
Variations
- Swap in golden beets . Golden beets are a great alternative to red beets, with a milder taste—and no red juices to stain your fingers!
- Add some protein . For a heartier salad, add Marinated Tofu or Vegan Chicken .
- Mix in some grains . Adding cooked quinoa or farro is another way to bulk up this recipe.
- Use different greens . While kale is the star ingredient in this beet feta salad, you can also try using other greens such as spinach or arugula.
- Add some fruit . Apples or pears would be delicious!
Serving Suggestions
If you use my tofu feta, that adds protein to this salad so you can make a meal out of it. It also works well as a side salad served alongside dishes like Instant Pot Risotto , Vegan Garlic Alfredo Pasta , or Sweet Potato and Kale Pizza .
How to Store Leftovers
This salad is best enjoyed fresh once you’ve added the dressing, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
More Recipes for Beet Lovers
- Beet Chips
- Banana Berry Beet Smoothie Bowl
- Vegan Beet Falafel with Harissa Tahini Dressing
- Beet Hummus
Ingredients
- 6 cups chopped kale , 140 grams or a mix of kale and arugula
- 1 cup chopped walnuts , 120 grams, toast lightly*
- 1/2 cup vegan tofu feta cheese , 100 grams
- 2 cups roasted chopped beets , 300 grams
- 1 cup diced avocado , 150 grams
Maple Mustard Vinaigrette (this makes extra dressing):
- 1/2 cup olive oil , 108 grams
- 2 tablespoons balsamic vinegar , 30 grams
- 1 tablespoon maple syrup , 20 grams
- 2 1/2 teaspoons dijon mustard , 12 grams
- salt & pepper to taste
Instructions
- To roast beets, refer to notes. Toast your walnuts in a lightly oiled and heated pan over medium heat. Toast for about 1-2 minutes, shaking side to side and watching them so they don’t burn.
- Mix a few teaspoons of the vinaigrette with the salad greens, massaging deeply into the salad greens. To the kale add the toasted walnuts, “feta” cheese, and cooled, roasted beets.
- Toss the salad together and either toss with the dressing, or on the side. I prefer to serve with dressing on the side since the dressing can cause the salad to go soggy if left on for hours.
Maple Mustard Vinaigrette
- Combine all of the ingredients in a twist-top jar and give a good shake. Serve with salad based on your own preference as to how much dressing you want.
