Chewy Chocolate Cookies are a chocolate explosion in every bite. Soft and chewy – simple to make and easier to eat.
Something is coming over me and I think it is a case of ‘the cookie craving’. I am starting to wonder when the obsession will start to mellow out.
No kidding! I have actually made seven different cookie recipes over the last week.
Many have been given away and many are frozen but I will be sure to share all of the recipes with you. First, you have to try this simple to make and easier to eat chocolate cookie recipe.
Do you get into phases of cooking where you make the same genre of food over and over and almost back to back? I do that a lot.
My sister is stuck in a cupcake blitz right now and I can feel some slow cooking sneaking up on me but this month it was cookies, cookies and more cookies.
Maybe because they are relatively easy and fast and, need I say, delicious.
Any flavor, with any combination. Soft and chewy chocolate on chocolate is the recipe for today and I hope you can carve some time out of your life to make these wonderful little treats.
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You know that flavor that is deep rich chocolate? It’s so hard to explain but I think you know what I mean. That is what these cookies taste like.
In no time you’ll have some bakery-worthy cookies for everyone to enjoy.
Chewy Chocolaty Cookies
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup vegan butter
- 1 1/2 cup organic granulated sugar
- 2 egg substitutes (instructions below), I use a chia seed egg = 1 egg equals 1 tablespoon chia flour and 3 Tbsp. water so double that for 2 eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Mix the chia eggs and set aside. - A chia egg is actually made with chia seed meal/flour not the bare seed. The way you make meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder. I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal. I do about 4 ounces at a time and keep it in a little freezer safe canning jar - in the freezer. When I need a tablespoon or so it is all ready to go.
- In a bowl add the flour, cocoa powder, baking soda, cinnamon, cream of tartar and salt. Mix together.
- In a large bowl, add the vegan butter and sugar.
- Beat with a hand mixer until it is light and fluffy. About 5-10 minutes.
- Add the chia egg and vanilla. Mix well.
- Add the dry mixture to the wet mix until just blended.
- Fold in the chocolate chips.
- Chill the dough for about 30 minutes so you can roll them into balls more easily.
- Take the dough out of the refrigerator and make about 48 balls.
- Lightly grease a baking sheet (I use coconut oil).
- Space the cookie balls on a greased baking sheet about 2" apart.
- Bake at 350° for 12 to 14 minutes.
- Let set on the baking sheet for about 3-5 minutes and then remove to a cooling rack.
Nutrition
IF FREEZING:
After the cookies have cooled you may freeze them in any of the methods shown in my article Preparing Food for the Freezer.
They defrost quickly so it really doesn’t take any planning. Just take them out of the freezer and they will be ready to eat in about 1/2 hour.
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And don’t forget this great Christmas cookie. Dairy-free Oatmeal Cranberry Cookies!
Ginny McMeans
Hahaha! My husband isn’t even a little bit overweight either 😀
Elaine
I can’t believe you made seven different cookie recipes over the last week! It should have been an incredibly tasty week! 🙂