THE BEST CHOCOLATE COOKIES…
…until I taste another chocolate cookie and deem it the BEST chocolate cookie. But for now this recipe is plenty good.
Andrew, that person I live with who doesn’t think chocolate and peanut butter should go together. He is also the person who says things when he’s half asleep like, “did you see that person come out of the closet?” So creepy.
But he tasted these and was instantly like, “there is peanut butter in there. Isn’t there?” But he wasn’t excited there was peanut butter in them, he was totally bummed.
Which makes me totally bummed because I married such a weirdo. Regardless he happens to be my favorite person.
And it’s his birthday week! Yesterday I asked Andrew what he wanted for his lunches for the week and her requested a chicken + rice casserole his mom makes. I don’t always make his lunches. It’s kinda like whoever has more time Sunday afternoon will make his lunches.
But anyways. I got the recipe from his mom, made it, he tried it and…he gently told he the rice was still crunchy. And he didn’t say this, but I totally know it didn’t come out as good as his moms does. You can’t touch a mom’s cooking. Because it’s not really the food. It’s 20+ years of memories.
A couple weeks ago a cookie craving took hold and I started looking for a recipe to make. For some reason vegan cookies sounded like a good idea since occasionally I think the flax egg thing is fun, mainly because I feel like no egg = you can leave the cookies super duper undercooked.
The key to these cookies is the multitude of chocolate chips. I used 3 different kinds –> dark chocolate chunks, dark chocolate chips and milk chocolate chips.
ALSO key is mixing the all-purpose flour with whole wheat flour. I learned this trick from my best friend’s mom. The all-purpose flour makes them tender and the wheat flour gives them a greater flavor depth. As a child I thought wheat flour was the nastiest thing in life. I feel differently now.
Fudgy Vegan Triple Chocolate Cookies
Yield: bakers dozen
Prep Time: 12 minutes
Cook Time: 8 minutes
Total Time: 20 minutes
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/3 cup brown sugar, packed
1/3 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt (i used pink himalayan to feel fancy)
3 tablespoons cocoa powder
3/4 cup chocolate chips + more to top (I used a mix of 62% dark chocolate baking chunks, dark chocolate chips and milk chocolate chips)
1 tablespoon ground flaxseed mixed with 3 tablespoons water
5 tablespoons almondmilk
1/4 cup virgin coconut oil, not melted
1/2 cup peanut butter
1 teaspoon vanilla extract
In a bowl, combine ground flax with water.
Preheat oven to 350ºF. In a large bowl, combine all dry ingredients. In a separate bowl, combine hard coconut oil with peanut butter, almondmilk and vanilla. Into the dry ingredients, add coconut oil mixture and flax egg. Combine until a dough forms.
Roll dough into 12 balls and press flat with your finger tips. Cookies will not spread well on their own. Top with additional chocolate chips. Bake for 8 minutes. If they look underbaked when you take them out of the oven, perfect. That's how you want them. They will harden a bit as they cool.
recipe slightly adapted from Oh She Glows
See the chocolate chip variety above? It’s how a chocolate cookie should be.