Chocolate Chocolate Chip Cookies
1 cup granulated sugar
1/2 cup non-hydrogenated margarine (prefer Earth Balance)
1 teaspoon vanilla extract
1 cup unbleached white flour
3/4 cup unsweetened cocoa powder
1 tablespoon egg replacer (optional; I use Ener-G)
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup chocolate chips (I prefer Ghiradelli bittersweet)
1 cup chopped nuts (macadamias and walnuts are my favorite)
1. Preheat oven to 350 degrees Fahrenheit. Lightly grease a cookie sheet.
2. In a bowl, combine sugar, margarine, and vanilla.
3. In another bowl, combine flour, cocoa powder, egg replacer, baking soda, and salt. (I usually just add the egg replacer dry and it works ok. I am sure you can mix it with the required water prior to mixing and it will be fine, too.)
4. Slowly stir dry ingredients into wet ingredients. Get it all mixed up well! Stir in chocolate chips and nuts. Drop spoonfuls of the dough onto greased cookie sheet.
5. Bake each batch for 12 to 15 minutes. (I remove them from the oven when I am able to touch the tops of the cookies without making too much of an indentation, and I also noticed the smell of the cocoa is really obvious in the house when the batch is about done.) Cool for 2 minutes before transferring to cooling rack.
SO HOW'D IT GO?
Super decadent...I had no walnuts or pecans, so I used coconut instead and they tasted just like the coco-drop cookies my mum used to make with eggs and whey-containing margarine. Even better sans-cruelty! Thanks for the recipe :)
Great photo SXS!!! I like your arrangement...and I love your avatar too!
Super decadent...I had no walnuts or pecans, so I used coconut instead and they tasted just like the coco-drop cookies my mum used to make with eggs and whey-containing margarine. Even better sans-cruelty! Thanks for the recipe :)
If I double the receipe, bake them at 325, and make them a little bigger than normal, they will come out perfect every single time for me. This is a note to self. - Mahalo.
Fantastic! The smell when they were baking brought everybody from every end of the house down to the kitchen. I used Ghiradelli semisweet chips and chopped walnuts. Quite possibly the best cookies ever! There were no leftovers, and only a few even made it long enough to get to room temperature. Thank you for this recipe!
These are soo good! I made these twice this weekend! I had to add a few tablespoons soy milk to moisten it more, and added slightly less chocolate chips and crushed walnuts.
Pages