Friday, February 22, 2008

Chewy Chocolate Chocolate Chip Cookies

If you are like me, you always have staple foods on hand (flour, sugar, cocoa powder, chocolate chips). Yep, cookie ingredients are staples in my house apparently. This recipe is not very complicated. The hardest part might be the flax egg. Maybe. I mean, all you do is throw the flax seeds in a blender.

Whatever you do, DO NOT add more than a cup of chips. I got a bit overzealous tonight with that and it was really hard to form the cookies. The ratio of chips to dough was way off, making it hard to keep it all together. I took as many out as I could and that seemed to help a bit. Also, these are REALLY sweet. I do not add the whole two cups of sugar. That's insane to me. I add 1.5 cups or less.

Originally posted by Isa at

Chewy Chocolate Chocolate Chip Cookies

prep time: 15 minutes | cooking time: 10 minutes per batch | makes 3 dozen
These are brownie-like and chewy. Be careful not to overbake them, they may seem like they aren't done after 10 minutes but they are! See the variations for Chewy Chocolate Cherry Cookies and Chocolate Hazelnut (or almond or walnut or whatever) Cookies at the bottom of the directions.

Baking Sheet, Blender, 2 large bowls, mixing spatula, cookie sheets

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 purpose flour
3/4 cup dutch processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt

1 cup chocolate chips (I used regular chocolate chips and white chocolate chips, the latter found at a kosher deli)

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 seperate 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 until a nice stiff dough forms. 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.

Bake for 10 minutes. Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.

For chocolate chocolate chip cherry cookies, replace 1 teaspoon of the vanilla with 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 extract (almond, walnut, what have you) and replace the chocolate chips with 1 1/2 cups chopped nuts (hazelnuts, almonds or walnuts all are good).

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