This is the best recipe for when you want chocolate crinkle cookies (or dough) NOW, and you don't want to have to wait 6-12 hours for the dough to chill. This recipe is credited to "Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero" Buy the book, it's incredible. This recipe makes 2 dozen cookies.
3/4 cup sugar
1/3 cup canola oil
2 Tbs dark corn syrup
1 tsp pure vanilla extract
1/3 cup nondairy milk
1 Tbs ground flax seeds
1/2 cup chocolate chips, melted
1 and 1/4 cup plus 2 Tbs all-purpose flour
2 Tbs unsweetened cocoa powder
3/4 tsp baking powder
1/4 tsp salt
Additional granulated sugar and powdered sugar for rolling cookies
1. Preheat oven to 325.
2. In a large bowl, mix first 7 ingredients (sugar through melted chocolate) until smooth. Sift in flour, cocoa powder, baking powder, and salt until a moist, thick dough forms. You can bake it immediately, or for easier handling, chill the dough 15-20 minutes.
3. For each cookie, scoop a generous tablespoon of dough and roll it into a ball. First roll the ball in sugar, then roll several times in powdered sugar. (The more powdered sugar, the prettier it'll be!)
4. Place balls of dough at least 2 inches apart on baking sheets (they do spread). Bake 14 minutes until cookies are puffed and cracks have formed on the surface. Cool on baking sheet at least 5 min before transferring to wire racks. Store tightly covered.
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