Double chocolate cookie is what my body craves these days.
I want one of those fudgy, cake-y cookies, that look, feel and taste sinful.
A cookie, that has some bounce to it, a bit of density, oodles of dark chocolate that assures sugar overload.
I want a cookie that activates all my senses and brings peace, comfort and satisfaction.
This is a cookie that melts in your mouth, with a brownie like texture, while leaving you with the guilt level of just a cookie.
There is a heavy dose of cocoa, along with a cup of chopped up dark chocolate for that bit of extra. Salt may seem heavy, but it balances off the cocoa very well. Like the other vegan cookies I’ve been working with, this dough needs a bit of a rest – 12 to 24 hours ideally. I recommend, making the dough at night, to go to bed with sweet anticipating dreams and giving you good enough reason to jump out of bed.
The dough is wet and soft, fret not – it’s what bakes this cookie spectacular.
Spectacular – you hear that?
Now go, get baking.
Serves Yields: 20 cookies
- ¾ cup oil
- ¼ cup + 2 tbsp water
- 1 tbsp vanilla essence
- ½ cup + 2 tbsp brown sugar
- ½ cup castor sugar
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- ½ cup unsweetened cocoa powder
- 1 ½ cups flour
- 1 cup chopped dark chocolate
- Whisk the oil and water for 5 minutes, until white and emulsified
- Then add the sugars and vanilla and whisk again
- Sift in the dry ingredients and fold into dough, along with dark chocolate bits
- Wrap dough in cling film and refrigerate for 12-24 hours
- Preheat the oven to 190C
- Prepare 12 medium cookie balls on a baking tray lined with parchment paper
- Freeze for 10 minutes
- Bake for 10-12 minutes
- Allow to cool completely on a rack before eating