Alright, I think I am going through withdrawals. I feel like I haven’t posted a recipe in forever! This recipe isn’t even really new but rather an adaption of the Crispy Chewy Chocolate Chip Cookie I recently posted. I hope you will forgive me though because this cookie is so yummy and chocolatey (is that even a word?) that it will satisfy any chocolate craving that might hit you this weekend. All I did to change up the original recipe was sub a little cocoa in place of some of the flour. Dark cocoa. It will give you the deepest, richest flavor. I also under-baked these a little (on purpose Mom, really) and they were so fudgy and good. These only take a few minutes to throw together, so get to it. You’ll be happy you did.
Have a wonderful weekend everyone!
- 2/3 cup Earth Balance (or butter)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons of water
- 1 1/3 cup flour
- 1/3 cup cocoa (dark/dutch cocoa works wonderfully)
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup chocolate chips (we like Trader Joe’s, they’re dairy free)
Preheat your oven to 350˚.
Put the Earth Balance, sugars and vanilla in a bowl. Using a mixer, beat until light and creamy, about 2 minutes on medium speed. Add the water and mix until blended. In a separate bowl mix the flour, cocoa, salt and baking powder. Turn the speed of your mixer to the lowest setting and add the flour mixture. Mix until the flour is incorporated. Stir in the chocolate chips.
Place scoops of cookie dough on a cookie sheet and bake for 13 minutes. Allow to cool a few minutes on the cookie sheet before removing to a cooling rack.