As I mentioned before, last week I was given the task of baking 200 cookies over two days. I’ve already talked about the two recipes I made for the first day… Cinnamon Polar Bears & Candy-Cane-Kissed Pixies.
For the second day, I made a gaggle of sugar cookies (recipe forthcoming), ginger cookies from Vegan with a Vengeance (recipe also forthcoming), and these delicious chocolate-chocolate chip cookies from the PPK, holidifed a little.
These cookies are dense and chewy and perfectly chocolatey. Very few, if any, will be able to tell that they’re vegan. Of course, if you don’t have nondairy milk you can always use plain milk… It’s basically just handy to not have to use eggs! (This also means you can eat half of the dough and not feel like you might die of salmonella. Not that that’s ever stopped me from eating cookie dough…)
For a little extra holiday pizzazz, crush up some candy canes and mix them right in. I love the crunch of the candy canes, personally. If you do this, though, make sure you use parchment paper, or you’ll have a fabulously sticky mess of sugar stuck to your cookie sheets…
See the candy canes just peaking through the fudgy chocolate?
Chocolate Chocolate Chip Cookies
Adapted slightly (oil & sugar reduced, basically) from the Post Punk Kitchen .
2/3 cup canola oil
1 1/2 cups sugar
2 teaspoons vanilla
1 tablespoon + 1 teaspoon whole flax seeds
1/2 cup non-dairy milk
2 cups flour
3/4 cup dutch processed cocoa powder (I used a combination of Hershey’s regular and Special Dark)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
Crushed candy canes, to taste (optional, I used about 3 for half of the cookies)
Preheat oven to 350 F.
Grind the flax seeds on high in a blender until they become a powder. Add soymilk and blend for another 30 seconds or so. Set aside.
In a large bowl sift together flour, cocoa, baking soda and salt.
In a separate large bowl cream together oil and sugar. Add the flax seed/soy milk mixture and mix well. Add the vanilla.
Fold in the dry ingredients in batches. When it starts to get too stiff to mix with a spatula, use your hands or a hand mixer. Add the chocolate 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 in diameter. Place on an ungreased cookie sheet about an inch apart (remember, if you’re using candy canes also use a parchment-lined cookie sheet!)
Bake for 10 minutes or until edges are just set. Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.