2 cups unbleached all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup vegan butter, softened
2/3 cup granulated cane sugar
2/3 cup light brown sugar, lightly packed
1 teaspoon vanilla extract
2 tablespoons vegan egg replacer mixed with 1/4 cup water
1 1/2 cups vegan chocolate chips/chunks, or more if you need them ;)
Preheat the oven to 350 degrees F.
Line 2 large baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a stand mixer fitted with the paddle attachment, mix the vegan butter and both sugars until combined. Pour in the egg replacer and vanilla and mix until combined. Lower the speed of the mixer to low and slowly add the flour mixture. Once you’ve added all of the flour mixture and the dough has just come together, turn off the mixer.
Remove the bowl of cookie dough from the mixer and fold in the chocolate chips/chunks with a spatula until they are evenly dispersed.
Measure out 1 heaped tablespoon per cookie and drop it on the prepared baking sheets with about 2 inches of space around each portion. Each ball of dough weighs about 24 grams if you want to be REALLY precise about it.
Bake the cookies for 9-11 minutes, or until slightly soft when lightly touched and the tops are still a bit shiny. Cool cookies thoroughly and enjoy!