These delicious vegan chocolate chunk cookies are easy to make. Possibly one of the best tasting cookies I have ever made.
These are always a hit and disappear quickly.
2 cups all-purpose flour
½ tsp. baking powder
¾ tsp. ground cinnamon
¼ tsp. salt
2 ½ sticks (10 oz.) unsalted pareve margarine softened at room temperature
4 tbsp. espresso powder
1 cup confectioners’ sugar
½ cup packed brown sugar
1 ½ cups semisweet chocolate chips/chunks
¼ cup granulated sugar for dipping
In a medium bowl, combine the flour, baking powder, cinnamon, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat the margarine, coffee, and sugars until well combined.
Stir in the flour mixture about ½ cup at a time, mixing well after each addition. Stir in the chocolate chunks.
Cover the dough with plastic wrap and refrigerate for at least 2 hours.
Preheat oven to 350F and line baking sheets with parchment paper. Put the granulated sugar in a small, shallow bowl. Scoop out about 1 tbsp dough and flatten it slightly into a disk. Dip one side into the granulated sugar and then set the disk, sugar side up, on the baking sheet. Repeat with the remaining dough, spacing the disks about 2 inches apart.
Bake until the edges start to darken, 12 to 14 minutes.
Let the cookies cool for 1 to 2 minutes on the baking sheets. Transfer them to paper-towel-lined cooling racks to cool completely.
Yield: 41 cookies.
Science Fact of the Week:
Packing the brown sugar means pushing it firmly into the measuring cup. This compacts the brown sugar to ensure the correct measurement. Otherwise people can end up utilizing incorrect measurements of sugar.