Friday, August 5, 2011

Double Chocolate Cookies

How can I thank my hosts, for whom without I would not have been able to get this perfect internship experience in San Francisco?  Well, if I were offering my home to a baker, I would have expected some desserts. I told them I was theirs to be taken advantage of, and they ordered brownies. I couldn't find a deep baking sheet, so Double Chocolate Cookies it was. Soft, a bit chewy, light, and seriously chocolatey, these are a touch cakey, make them into bars and you'd have a brownie. Shape them into cookies and you have a pillow of heaven.
Double Chocolate Pillows

These were based off of the (never home)maker's Vegan Chocolate Chip Mint Cookies. I made some adjustments to fit. I used a light olive oil to bake with, which I was surprisingly amazed with the results, but feel free to use a canola or grapeseed if that's what you've been dealt.

Double Chocolate Cookies
Yields 50 cookies

2 3/4 cup white wheat flour
1/2 cup cocoa
1 1/2 teaspoon baking powder
1/2 t salt
1/2 cup light olive oil, or any baking oil
1 cup agave nectar
1 1/2 teaspoon vanilla extract
3/4 cup vegan chocolate chips, melted in a double boiler
3/4 cup vegan chocolate chips to be kept whole

Heat oven to 350F. Lightly grease two baking sheets or line them with parchment paper. Melt the 3/4 cup of chocolate chips in a small metal bowl over boiling water.

In a medium bowl, sift together the flour, cocoa, baking powder, and salt. Set aside.
In a large bowl, whisk together oil, agave, vanilla, and melted chocolate chips until well mixed. Add dry ingredients to wet, mix well. Fold in remained 3/4 cup of chocolate chips.

Flat, rugged edge
Use a tablespoon to measure cookies. For pillow-shapes, tightly pack a tablespoon with dough. Pop out of spoon, roll between hands into a ball, and transfer to baking sheet. For a flat cookie with rustic edges, scoop out a tablespoon of the dough, do not press or level off, and drop onto sheet. Use your fingers to flatten the middle. Bake for 10-12 minutes, until lightly browned on bottom. Cool for 5 minutes before enjoying.