The Best Cookie EVER!

I’m in love! This is what my daughter said after tasting one of these cookies for the first time. How could she not be in love with the Chewy Gooey Chocolate Goodness you get from the rich cocoa powder and the chunks of non-dairy chocolate with every bite. These are so good that I cannot stop eating them. Which is very bad, very, very bad!!

I found this recipe by Joanne and Adam Gallagher on the Inspired Taste blog. Here is the link is you would like to take at look at their recipe http://www.inspiredtaste.net/19084/chewy-double-chocolate-cookies-recipe/. 

I added some whole wheat flour and changed the ingredients so that it has no dairy or eggs in it. Give it a try!

Ne eggs, No dairy Chewy Double Chocolate Cookies

Serves: 40

Ingredients

1 cup plus 2 tablespoons Non-dairy margarine at room temperature (2 1/4 sticks)

1 cup sugar

1 cup light brown sugar

2 Egg Replacer (3tsp Egg Replacer + 4T luke warm water)

2 teaspoons vanilla extract

2 cups all-purpose flour

1/2 cup whole wheat flour

3/4 cups  unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon baking powder

1/2 teaspoon salt

12 ounces non-dairy chocolate chunks (about 2 1/2 cups)

Preheat oven to 350 degrees F and line two baking sheets with parchment paper. In the mixer, add butter and sugars to a large bowl and beat until creamy, light and fluffy. Add Egg Replacer or other egg substitute, then add the vanilla extract and mix well.

In a separate bowl, combine the flours, cocoa powder, baking soda, baking powder and the salt with a whisk. With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. The cookie batter will become very thick. Mix well.

Using a large knife to chop the chocolate into small chunks. We used Mega Chunks from Enjoy Life which taste great and are easy to chop. 

Add the chocolate to the batter then use a spoon or spatula to gently stir in the chocolate. Drop cookie dough by rounded tablespoons onto baking sheets (or use a medium cookie scoop). Bake 9 to 12 minutes or until the cookies have puffed a little and the tops are dry. 

Cool on baking sheets then transfer to a cooling rack and cool completely. These are ridiculously good!!!