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
- Position a baking rack in the center of the oven, preheat to 350 degrees.
- Sift together Flour, Cocoa Powder, and Baking Powder in a bowl. Set aside.
- 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.
- Add the eggs one at a time, mixing well after each addition until well incorporated before adding the next egg.
- Beat in the Salt and Vanilla, then add the melted Chocolate and beat until well incorporated.
- Add the Coconut milk and Cocoa Nibs and beat until combined.
- Finally add the Flour mixture and beat on low speed until incorporated.
- Drop the dough by heaping tablespoonfuls onto parchment paper, spacing them about 1 inch apart.
- 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.
- Transfer cookies to a wire rack and let cool.
Credits: All images taken by Eden Hensley Silverstein for Recipes for the Good Life.
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