Double Chocolate Crinkle Cookies
Makes: 40-50 cookies
Prep Time: 30 minutes plus 1 hour of resting.
8 oz Dark Chocolate Chips
1 1/4 cup AP flour
1/2 cup of Special Dark Cocoa-sifted
2 tsp. Baking powder-sifted
1/4 tsp. salt
1 Stick/8 Tbsp/4 oz Vegan sticks or Butter
1 1/3 cup Light brown sugar-packed
1/2 cup Unsweetened Applesauce - or 2 eggs
1 tsp Vanilla
1/3 cup Soy milk or milk
Powdered sugar & granulated sugar to roll the cookies in.
Melt the chocolate in a double boiler or microwave being careful to not overheat or scorch the chocolate. and let cool, while prepping other ingredients.
In a large bowl, whisk together the flour, sifted cocoa, baking powder and salt, until well combined.
In a stand mixer or mixer of your choice, on med-high speed, beat the Vegan butter and brown sugar for about 5-6 minutes until light an fluffy.
Scrape the bowl at least once.
Add the applesauce or eggs and vanilla slowly and beatuntil well combined.
Mixture may look curdled but it is fine!
Add the melted chocolate and mix on med-speed until combined, scraping the bowl as necessary.
Next add half of the flour mixture, on low speed and mix until combined.
Stream in the " milk" and mix until combined
Lastly add the remaining flour and mix again until flour is combined.
Cover the bowl with plastic and set in the refrigerator until firm enough to handle-about 1 hour.
Preheat oven to 350 degrees
Set up two bowls, one with granulated sugar and another with powdered sugar.
Using a Tablespoon size scooper, scoop out a ball of cookie dough. Roll it first in sugar, and the pressing into powdered sugar and placing them well spaced, on a parchment lined sheet pan or cookie sheet.
Bake for 10-12 minutes until edges of the cookies are firm.
The rest of the cookie will harden as they cool.
Do not remove cookies until they are completely cooled.
Remove with an offset spatula if necessary.
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