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Double Chocolate Chip Cookies

What you need: 

1 1/4 cups granulated sugar
1/2 cup vegetable oil (I use sunflower oil)
3 tablespoons nondairy milk (I use soy milk)
2 teaspoons vanilla extract
1/4 cup cornstarch
1 1/2 cups flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
chocolate chips, to taste

What you do: 

1. Preheat the oven to 350ºF. Whisk together the sugar, oil, milk and vanilla.
2. Add the cornstarch and whisk until dissolved. Add the flour, cocoa, baking powder, salt and chocolate chips. Mix well.
3. Place spoonfuls of the dough on greaseproof paper and flatten with fingers until cookie shaped. Bake for 10-12 minutes until hard around the edges and soft in the middle. Remove from the oven and cool.
Best eaten a few minutes after taken from the oven, while still warm, melty and chocolatey. I also like to put some chocolate chips on top of the cookies before I put them in the oven.
Source of recipe: I modified a cookie recipe I found in Veganomicon.

Preparation Time: 
15 minutes, Cooking time: 10-12 minutes
Cooking Time: 
10-12 minutes
Servings: 
Recipe Category: 

SO HOW'D IT GO?

Great recipe. I added half the sugar and it was just the right sweetness for me. 

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definitely did not use as much sugar, but switched part of it out for stevia. also added oats, ground flaxseed, and extra vanilla. so yummy!

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I made these for my 7 year old's birthday treat for school...yumm! They are gooey, moist and delish! I didn't have cornstarch so I simply subbed arrowroot and it worked perfectly! I kind of don't want to send them in to a bunch of 1st graders that I know won't truly savor their yumminess! 

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I love this recipe but it has an insane amount of sugar, I got jittery. I only put 1/2 cup of sugar + 1 tsp molasses, that's more than enough sweetness for me.

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I changed a couple things in this recipe. For the sugar I did 1/2 regular vegan sugar and 3/4 cup brown sugar. For the oil I replaced it with organic unsweetened oil. I did that because ever since I read more on oil, especially by Dr. Neal Barnard, I want to put much less of it in my body. It turned out GREAT!!! For some of the cookies I added a small amount of shredded coconut. Loved it!  :)>>>

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I just tried this one lastnight and they turned out great  :) it is great to see a cookie recipe that does not have apple sauce and tastes great too. I have a gluten allergy so i made it with gluten free all purpose flour and it tastes amazing. Thanks so much and the suggestion of using 1/2 brown sugar is a great tip.

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I went to make these cookies this afternoon for an afternoon snack for my 6 year old.  I start measuring out the brown sugar to find I had no white sugar.  So all brown sugar it was!  I then discovered I had no Vegetable oil.  So I thought ok, I will use applesauce.  It was moldy.  Then I thought ok, I will try shortening.  I was out.  So I used olive oil.  Then I discover I have no corn starch!  :o  I am beginning to think I should not have started this!  ;D  I found in an old Betty Crocker Cookbook where it says you can replace 1T corn starch with 2T flour.  So I figure great!  I just added more flour!  The mixture was way to thick so I of course added more soy milk!  Then it was too thin!  I do want you to know I put it in an 8x8 pan, baked it for about 20 minutes and it turned out great! I told my son all that happened and he said well they are not cookies but brownies!  I will call them "Cookie Brownies".  I was so glad that after all the mistakes it still turned out to be something he enjoyed!  Oh and I used Carob chips instead of chocolate chips.  They did not stay soft, but did not deter from the flavor.  I will try this again once I get all the stuff I should have!

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i also did half brown sugar. i have to say these cookies were perfect. soft, with crispy edges. i made the second batch with a little shredded coconut. nuts would be good too. i'll definately use this recipe again. thank yooou...

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I took the previous poster's advice and subbed half the sugar with brown sugar. Wowwee! Also like the previous poster, I have a cookie monster fiance and he ate the first 6 I pulled out of the oven haha. He loved 'em  ;)b . They are gooey, chocolatey, not floury, and they were easy to make. Oh, and they don't make my teeth hurt like usual tons-of-chocolate baked goods. So they are DOUBLE awesome. Thanks!!!  :)

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Sub half the granulated sugar with brown sugar and you have one of the best cookies ever!  Cookie monster husband approved.  I love how the recipe uses oil instead of vegan margarine, which I rarely have on hand.  I think I pretty much HAVE to make these again, my husband loves them that much!

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