Specialty vegan cookies can be a challenge to master, so when we perfected this vegan version of the classic “cracked top” chocolate cookie, we were thrilled. They take a little work, but the richness and beauty of these cookies make it so worth it.

Mayim Bialik’s Secret Dark Chocolate Cookies [Vegan]



24 cookies



  • Nonstick cooking spray
  • 1 1/2 cups vegan bittersweet chocolate chips
  • Egg replacer equivalent of 1 egg
  • 2 1/2 cups confectioners’ sugar
  • 1/2  cup natural unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • 1/4  teaspoon salt


  1. Preheat the oven to 400°F. Spray two large baking sheets with the cooking spray.
  2. Melt 1 cup of the chocolate chips in a small glass bowl in the microwave, stirring twice, about 2 minutes. Stir until the chocolate is completely melted. Let cool for about 5 minutes.
  3. Place the egg replacer in a small bowl, and gradually beat 1 cup of the confectioners’ sugar into it. Continue beating until the mixture resembles soft marshmallow creme, 2 to 3 minutes.
  4. In a medium bowl, whisk together 1 cup of the sugar and the cocoa, cornstarch, and salt.
  5. With an electric mixer on low speed, beat the dry ingredients into the egg replacer mixture.
  6. Stir in the lukewarm chocolate and remaining ®ˆ cup of chocolate chips (the dough will become very stiff).
  7. Place the remaining 1/2  cup of confectioners’ sugar in a shallow bowl. Roll rounded tablespoonfuls of the dough into balls. Roll the balls in the sugar, coating thickly. Place the cookie balls 2 inches apart on the prepared baking sheets.
  8. Bake until puffed and the tops crack, about 10 minutes. Leaving the cookies on the baking sheets, let the pans cool on a wire rack for about 10 minutes. Transfer the cookies to racks and let cool completely, about 30 minutes.