24.Feb.2008 Double Chocolate Cookies and other things

my new favorite cookies! so sandy, buttery, deliciously chocolate.
[recipe behind the cut at the bottom of this post]

Susan V’s Seitan Pepperoni: a feast for the nose, the tastebuds, the belly!

a Curried Pumpkin Stew with Toasted Maple Curry Pecans, adapted from Quick Fix Vegetarian. I added cooked black lentils during the last five minutes of simmering, as well as kale that I cut really small, and cooked in olive oil [with garlic] before throwing it in the stew.

now about them cookies…

original recipe, but here it is again with the exact things I’ve done since I want to make these again soon.

a quick note: I’ve been told before that Nucoa may or may not be vegan depending on where you live, but the one I find at Food Maxx in a tub definitely is. be sure to have a look before buying it!

makes 7 large cookies

1/2 cup granulated sugar
6 T softened Nucoa or other vegan margarine
1/2 t Ener-g egg replacer powder
1/2 t pure vanilla extract
1/2 cup + 2 T whole-wheat pastry flour [spooned and leveled for the half cup, scooped and leveled for the T]
1/4 cup unsweetened cocoa powder
1/4 t baking soda
1/4 t baking powder
pinch sea salt
2 T semi-sweet vegan chocolate chips

preheat oven to 350F, line baking sheet with Silpat or parchment paper.
cream together sugar and margarine in your stand mixer or hand mixer.
add egg replacer and extract, combine.
sift flour, cocoa, baking soda, baking powder, and salt in a separate large bowl.
add to wet ingredients, mix until well combined. add chips, mix until combined.

separate dough into 7 [or whatever number of cookies you decide to go for], shape into balls and flatten your cookies the way you want them to be, as they don’t spread while baking [at least mine didn't with Nucoa margarine]. bake for 10 minutes, leave on baking sheet for a few minutes. place on cooling sheet until completely cool. store in fridge if you prefer your cookies cold like I do.