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?
Made these with 1/2 cup almond milk added to the mix. Very decadent.
These cookies were too dry to make into balls. We had to add water to make them hold together to form them into cookies so we could bake them. Next time we make them we are adding oil to moisturize them. They were delicious once they were baked. We used peanut butter chips.
This is the first recipe I've made from this site... Had a craving. Yum! I am impressed. I am new to this, and happy it means that I can still bake. I didn't have egg replacer, but I used just a little applesauce instead, plus the coconut. Thanks!
What more can you ask for? Easy and delicious.
:D whoa, nelly.....These are fantastic! Not usually a chocoholic but I had a craving this weekend. Made these also with approximately 1/2 cup of milk but did not add chocolate chips. Yowza! So yummy and my husband loved them as well. IMO, adding chocolate chips would have been too much for me, they were perfect without and completely cured my chocolate craving. Also, I used "dark chocolate" cocoa and they came out so dark they were almost black...I will definitely make these again! Thanks for the recipe :)>>>
I tried this recipe last night and I SHOULD have followed it to a T. Instead, I tried subbing agave nectar for the sugar and applesauce for the margarine. I also added some soymilk, which resulted in a very liquidy batter. It wasn't quite right for cookies! So I poured it into a baking dish and it came out like cakey brownies. Still yummy, but not the cookies I really wanted! Next time, I will follow the recipe and see what happens.
This recipe needs 1/2 cup soy milk....when I made it as written, it was a completely dry mixture.
Regardless, with the soy milk, this recipe is great!
I made these for a chocolate-fiend, omni-proud coworker who was transferring out of our office. He loved them. I added pecans, no coconut. I think the recipe is missing liquid. I made a quadruple batch and added about 1-1/2 cups of almond milk. I'd add 1/4 to 1/3 cup nondairy milk to a single batch. My yield should have been 6 dozen cookies, but I ended up with 9 dozen medium-sized cookies.
wow these are so good! i used coconut too and they are fantastic.
These were absolutely fabulous.. the best vegan cookies I've ever had.
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