Sunday, October 20, 2013

Double Chocolate Super Fudgy Cookies

Last night, I had an urge to bake cookies. So...I did! I looked through some recipes that I had written down and hadn't tried yet. It was also very important that I had all of the ingredients already on hand as I really didn't feel like going out to the store. So here they are, double chocolate super fudgy cookies! They are super chocolatey, soft and moist. I feel like I really didn't need to add as many chocolate chips as I did, so feel free to modify to what suits you. Also, be sure to use a good quality cocoa powder (I use the one by Cocoa Camino) as a higher quality cocoa will make your cookies taste better!

Now, my oven is quite small and on my first batch of cookies with one tray on top and one on the bottom, the bottom ones burnt. The ones on the top rack turned out great. So, you might want to check on these about 6-8 minutes through cooking to see how they're doing. When I baked the second batch on the top rack, I cooked them for 8 minutes and they cooked perfectly. With that said, I'm sure they would cook great for the time recommended in the recipe (10 minutes) in other ovens.

1/2 cup oil
2 cups sugar
2 tsp vanilla
1 tbsp + 1 tsp whole flax seeds
1/2 cup soymilk
2 cups whole wheat pastry flour
3/4 cup Dutch processed cocoa powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups vegan chocolate chips

Preheat the oven to 350. Grind flax seeds until they become a powder. Add the soymilk to them and mix with a fork for 30 seconds. Set aside.

In a large bowl, sift the flour, cocoa, baking soda and salt.

In a separate bowl, blend the oil and sugar with a mixer. Add the flax/soy mixture and mix well. Add the vanilla.

Fold in the dry ingredients in batches. When the mixture becomes too stiff to stir, you can use your hands until a stiff dough forms. Add the chocolate chips and mix with your hands.

Roll the dough into 1" balls and flatten into a disk. Place on a parchment paper lined cookie sheet, about 1" apart.

Bake for 10 minutes. Let cool for 5 minutes, and then set on a wire rack to cool completely.

This recipe made about 36 cookies!

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