For the Vegan Double Chocolate Cookies, first preheat the oven to 180 °C top and bottom heat, if using convection, set the temperature to 160 °C.
Place the brown sugar, white sugar and vegan butter in the Kenwood Chef mixing bowl and mix with the K-hook on medium speed. Then slowly add the vanilla extract.
Sift the flour and cocoa powder separately into a mixing bowl and stir in the baking soda and salt.
Combine the wet and dry ingredients and gently mix until you have a crumbly texture. Then add the soy milk and continue mixing until you have a thick cookie dough.
Add the chocolate chips to the mixture and shape the dough into small balls. Place these evenly on baking sheets lined with parchment paper, leaving enough space between the cookies as they rise a bit.
After 10 minutes, remove from the oven and let cool. The center of the Vegan Double Chocolate Cookies will still be soft after baking, but will harden as time goes on.
Preparation Tip:
Sprinkle Vegan Double Chocolate Cookies with powdered sugar before serving.
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