I am always suspicious of people who say they don’t like chocolate. They must not have taste buds. Or they must be Russian spies who live on a diet of gruel and potatoes and have no worldly pleasures because their sole mission in life is to take over the U.S. Government. Hmm, maybe I’m getting that confused with the plot of The Americans. In any event, these double chocolate cookies are dedicated to those weird ass people who say they don’t like chocolate. I have a few of those weirdos in my life, and I’m looking at them right now.
If you are like me and love chocolate more than is healthy, you can make these a triple chocolate cookie by dunking them in melted chocolate. If you plan to dip them in melted chocolate and/or coconut whipped cream, you may want to reduce the amount of sugar in the cookie by a few tablespoons so that it’s not overly sweet.
I now fully understand the term “winter weight gain” because I have been baking nonstop for the past month. But, hey, you only live once and you can always work on your summer body come January 1st. Or not. Live your life!
Happy baking and happy holidays!
Double Chocolate Cookies
Makes approximately 32 cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 5 tablespoons cocoa powder
- 2 flax eggs
- 1/2 cup Earth Balance vegan butter, softened
- 1/2 cup granulated sugar
- 1/2 cup coconut sugar
- 1/2 cup maple syrup
- 1/2 cup cashew butter
- 3 tablespoons of coffee
- 2 teaspoons vanilla
- 1 cup dark chocolate chips
- Preheat your oven to 350°F. Line large baking sheets with parchment paper.
- In a large mixing bowl, combine the wet ingredients (flax eggs, butter, sugars, maple syrup, cashew butter, coffee, and vanilla). Use an electric mixer to beat the ingredients until throughly combined.
- In a medium bowl, sift the flour and other dry ingredients (baking soda, baking powder, sea salt, cocoa powder) and stir well with a wooden spoon or whisk to combine.
- Pour 1/4 of the flour mixture into the wet mixture, beating on low speed to incorporate. Repeat with the remaining flour mixture until thoroughly combined. Fold in the chocolate chips by hand.
- For large cookies, roll two tablespoons of cookie dough into balls. For small cookies, roll one tablespoon of cookie dough into balls. Flatten the cookie ball with your palm and place on baking sheets, spacing 2-3 inches apart for large cookies and 1-2 inches apart for small cookies.
- Bake cookies for 11-12 minutes for large cookies and 9-10 minutes for small cookies. Cool cookies on a wire rack.
- For decorations, dip one half of each cookie in melted dark chocolate (using extra chocolate chips) and/or coconut whipped cream. Sprinkle crushed organic candy canes onto frosting. Set in freezer to harden for 10 minutes.