Rewind: Double Chocolate into Triple Chocolate

Last week I sampled Karen's vegan version of Tartine's Deluxe Double Chocolate Cookies and knew I had to try a refined sugar free version.

The next time I make these cookies I'm going to create fudge-filled sandwiches. I'll also try using the bittersweet chocolate in place of the barley malt sweetened chocolate chips. I think the texture will be closer to the cookies Karen made.

Ingredients (makes about 3 dozen cookies)

• 7 oz Barley Malt Sweetened Chocolate Chips, melted and cooled to room temperature
• 1 cup plus 1 Tablespoon Flour
• 1/2 cup plus 2 Tablespoons Cocoa Powder
• 2 teaspoons Baking Powder
• 1/2 cup Earth Balance
• 1 cup Maple Sugar Crystals
• 2 Eggs
• 1/4 teaspoon Salt
• 1 teaspoon Vanilla Extract
• 1/3 cup Coconut Milk
• 1 oz Cocoa Nibs

Instructions

1. Position a baking rack in the center of the oven, preheat to 350 degrees.
2. Sift together Flour, Cocoa Powder, and Baking Powder in a bowl. Set aside.
3. Using a stand mixer, beat the Earth Balance until creamy. Stop the mixer and scrape down the sides of the bowl with a rubber spatula as needed.
4. Add the eggs one at a time, mixing well after each addition until well incorporated before adding the next egg.
5. Beat in the Salt and Vanilla, then add the melted Chocolate and beat until well incorporated.
6. Add the Coconut milk and Cocoa Nibs and beat until combined.
7. Finally add the Flour mixture and beat on low speed until incorporated.
8. Drop the dough by heaping tablespoonfuls onto parchment paper, spacing them about 1 inch apart.
9. Bake the cookies until they are just barely firm on top but are still very soft underneath, about 7 minutes. If your oven has hotspots, rotate the baking sheet about half way through the bake time. Do not overbake.
10. Transfer cookies to a wire rack and let cool.

Credits: All images taken by Eden Hensley Silverstein for Recipes for the Good Life.