One of my most requested cookies comes from the fine people over at The Post Punk Kitchen. One of the first recipes I tried. I’m reposting it here because it rocks so much. Seriously. Such an easy last minute gift, and it requires no softening of margarine or the like.
Chewy Chocolate Chocolate Chip Cookies
Submitted byÂ Isa
prep time: 15 minutesÂ |Â cooking time: 10 minutes per batchÂ |Â makes 3 dozen
3/4 cup canola oil
2 cups sugar
2 teaspoons vanilla
1 tablespoon + 1 teaspoon whole flax seeds
1/2 cup soymilk
2 cups all purp flour
3/4 cup dutch processed cocoa powder
1 teaspoon baking soda
1 cup chocolate chips
- Preheat oven to 350 F.
- Grind the flax seeds on high in a blender until they become a powder. AddÂ soymil and blend for another 30 seconds or so. Set aside.
- In a large bowl sift together flour, cocoa, baking soda and salt.
- In a seperate large bowl cream together oil and sugar. Add the flax seed/soyÂ milk mixture and mix well. Add the vanilla.
- Fold in the dry ingredients in batches. When it starts to get too stiff to mix withÂ a spatula, use your hands until a nice stiff dough forms. Add the chocolateÂ chips and mix with your hands again.
- Roll dough into 1 inch balls and flatten into a disc that’s about 1 1/2 inches inÂ diameter. Place on an ungreased cookie sheet about an inch apart.
- Bake for 10 minutes. Remove from oven and let cool for about 5 minutes,Â then set them on a wire rack to cool completely.
For chocolate chocolate chip cherry cookies, replace 1 teaspoon of the vanilla withÂ almond extract, and replace 1/2 the chocolate chips with dried cherries.
For chocolate nut cookies, replace 1 teaspoon of the vanilla with a nut extractÂ (almond, walnut, what have you) and replace the chocolate chips with 1 1/2 cupsÂ chopped nuts (hazelnuts, almonds or walnuts all are good).