Don't make these cookies unless are prepared to face the fact that you are probably going to eat an entire plate of them as soon as they are cool enough. They have all the elements that make a cookie addictive: crispy around the edge, chewy and soft in the middle, sweet and a bit salty at the same time...
.....and really really chocolaty.
I'd love to take credit for these cookies, but these are the product of my friend Whitney who whipped them up for me while I was visiting this weekend
Thanks for the cookies Whitney!
Chocolate Crinkle Cookies (vegan friendly for your favorite friendly vegans)
3/4 cup sugar
1/3 cup vegetable oil
2 tbsp corn syrup (this is vital for helping the cookies spread)
1 tsp vanilla extract
1/3 cup soy milk (you can also use rice milk or regular dairy milk)
1 tbsp ground flax seeds
powdered sugar and granulated sugar for coating the cookies in.
4 ounces (about 1/2 a cup) chocolate chips melted (if you want to avoid using dairy in your cookies buy the semi-sweet chocolate chips rather than milk chocolate)
1 1/4 cups + 2 tbsp all purpose flour
2 tbsp cocoa powder
3/4 tsp baking powder
1/4 tsp salt (Whitney adds slightly more than this which gives them an addictive salty- sweet flavor)
1. Preheat the oven to 325 and line with parchment paper
2. In a bowl mix together the sugar, oil, corn syrup, vanilla, soy milk, flax seeds, and melted chocolate until smooth
3. Sift in the flour, cocoa, baking powder, and salt and mix until a thick dough forms. Chill the dough in the fridge for 15 minutes
4. Put powdered sugar on one plate and granualted sugar on another. Roll the dough into tbsp sized balls and roll them first in the granulated sugar, and then in the powdered sugar.
5. Place the sugared dough 2 inches apart and bake for 14 minutes. Let the cookies cool for five minutes on the tray before moving them (to give them time to firm up a bit)