Sexy Vegan Chocolate Cookies

_MG_7910

If cookies can be sexy, then this cookie is sexy.

If chocolate chip cookies are the good supportive underwear of the cookie world then this cookie is definitely fishnet stockings and garter belts.

This cookie ticks so many perfect cookie boxes. I don’t say that lightly.

It is all at once intensely chocolaty, lightly salty, sweet, chewy, crumbly, and incredibly easy to make. What more could you ask for from a baked good?

If you are going to start recipe to try your hand at vegan baking then please let me suggest that this be the one. It’s so easy to make and with the exception of vegan butter, requires no special “vegan friendly” ingredients.

Sexy Chocolate Cookies
 
Prep time
Cook time
Total time
 
Adapted from Dorie Greenspan's World Peace Cookies
Author:
Ingredients
  • 1¼ cup (175 grams) all-purpose flour
  • ⅓ cup (30 grams) unsweetened cocoa powder
  • ½ tsp baking soda (bicarbonate of soda)
  • 1 stick plus 3 TBSP (150 grams) vegan butter (stick, not tub), room temperature
  • ⅔ cups (120 grams) packed light brown sugar
  • ¼ cup (50 grams) granulated sugar
  • 2 tsp instant espresso powder dissolve in 1 tsp of boiling water to make a paste
  • ½ tsp fleur del sel or ¼ teaspoon fine sea salt
  • 1 tsp pure vanilla extract
  • 5 ounces (150 grams) bittersweet chocolate, chopped into chunks
Instructions
  1. Sift the flour, cocoa and baking soda together.
  2. Working with a food processor, add the butter to the working bowl and beat the butter on medium speed until soft and creamy. Add both sugars, the salt, espresso paste and vanilla extract and beat for 2 minutes more.
  3. Turn off the processor.
  4. Pour in the dry ingredients, and pulse the mixer at low speed about 5 times, a second or two each time.
  5. Continuing at low speed, mix for about 15-20 seconds more, just until the flour disappears into the dough--for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks a little crumbly.
  6. Toss in the chocolate pieces and mix only to incorporate.
  7. Turn the dough out onto a work surface, gather it together and divide it in half.
  8. Working with one half at a time, shape the dough into logs that are 1½ inches in diameter.
  9. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you've frozen the dough, you needn't defrost it before baking--just slice the logs into cookies and bake the cookies 1 minute longer.)
  10. Getting Ready To Bake:: Center a rack in the oven and preheat the oven to 160 C (325 F).
  11. Line two baking sheets with parchment or silicone mats.
  12. Using a sharp thin knife, slice the logs into rounds that are ½ inch thick. (The rounds are likely to crack as you're cutting them--don't be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.
  13. Bake the cookies one sheet at a time for 12 minutes--they won't look done, nor will they be firm, but that's just the way they should be.
  14. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

 

 Benedict’s Verdict

Yup, these saucy little biscuits will get your pulse racing in no mistake.  If you are bound, promised or wedded to another cookie, then pray that you do not meet this one on a dark night, as your loyalty will be sore tested.

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