Chewy Chocolate Chocolate Chip Cookies
Chewy vegan double chocolate cookies made with Dutch-processed cocoa, chocolate chips, and chopped walnuts. Brownie-like, crisp at the edges, chewy in the middle.
Ingredients
- 2 cups all-purpose flour
- 2/3 cup unsweetened Dutch-processed cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup canola oil
- 1 1/4 cups organic sugar
- 4 teaspoons ground flaxseeds
- 1/2 cup unsweetened nondairy milk
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cup chocolate chips
- 3/4 cup walnuts chopped small (or replace with all chocolate chips)
Instructions
- Preheat the oven to 350°F. Line three baking sheets with parchment paper. If you don't have three baking sheets, you can bake the first two trays then bake the remainder when the the others come out of the oven, just (obviously) wait for the sheet to cool.
- In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.
- In a separate large bowl, mix together the oil and sugar. Add the flaxseeds, milk, and vanilla and almond extracts and mix well.
- Fold in the flour mixture in batches. When the batter starts to get too stiff to mix with a fork, use gloved hands until a nice stiff dough forms. Add the chocolate chips and walnuts and mix with your hands again. Your hands will get covered in chocolate, but worse things have happened.
- Roll the dough into 1-inch balls and flatten into disks about 1 1/2 inches in diameter. Place about an inch apart on the prepared baking sheets.
- Bake for 10 minutes. Remove from the oven and let cool for about 5 minutes on the cookie sheets, then transfer to a wire rack to cool completely.
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