Chocolate Chocolate Chip Cookies

I actually decided to make this recipe because it was complicated.  I thought, with so many great chocolate chip cookie recipes around, is the extra work of this one really worth it?

Yes and no.  First off, this is a really, really great cookie.  It's slightly boozy and salty while still being true to its chocolatey focus.  The texture is amazing: crisp on the outside and fudgy on the inside.  So yeah, it's worth it.  Then again, the recipe calls for some extra steps that were not necessary: sifting the dry ingredients, rolling the dough in sugar and refrigerating it, rolling the cookies themselves in sugar.  I actually think the texture gets to shine more when you're not crunching down on sugar granules on the outside (the photos, however, are of cookies made with sugar on the outside).

Finally, these took longer to cook than the recipe said.  I wasn't using insulated sheets or anything, but I guess you might want to check on these cookies in their final moments in the oven in case yours don't take as long.

 

Chocolate Chocolate Chip Cookies

(from i eat trees)

Ingredients

7 TB light natural cane sugar

1 TB dark brown sugar

1/4 c whole wheat pastry flour

1/4 c unbleached white flour

2 TB arrowroot or cornstarch

1 TB unsweetened cocoa

1/2 tsp ground cinnamon

1/4 tsp salt

1/4 tsp baking powder

1/8 tsp baking soda

2 scant TB canola oil

2 TB maple syrup

1 TB soymilk

2 tsp vanilla extract

1/2 tsp almond extract

1/3 c nondairy chocolate chips, heaping

Instructions

Preheat oven to 350* F and line two baking sheets with parchment paper.
In a large bowl, combine sugars, flours, arrowroot/cornstarch, cocoa, cinnamon, salt, baking powder, and baking soda.  Mix well.
In a separate small bowl, combine the oil, maple syrup, soymilk, and vanilla and almond extracts.  Add this mixture to the dry one and mix briefly.  Add chocolate chips and use your hands to work them into the dough.

Shape dough into 1-inch balls and flatten slightly.  Place the cookies 2 inches apart on the prepared baking sheets; they spread a great deal.  Bake the cookies, for 8-11 minutes.  The cookies will look soft but set.

Set the baking sheet on a rack and cool for 3 minutes, until the cookies are firm enough to move.  Transfer the cookies to a rack to cool.  Store the cookies in a tightly covered tin or jar at room temperature for one to two days.  Make about 20 cookies.