Chocolate Chocolate Chip Cookies

These cookies are an adaptation from a vegan bakery in NYC called Babycakes.  Erin McKenna makes really awesome stuff and I love this version of her super rich cocoa flavored cookie.
This cookie is certainly vegan but really, the most serious carnivore would never know.  It is chewy and crispy and really delivers that deep chocolate flavor that comes from adding raw cacao to the recipe.
I have mentioned in earlier posts that my family is crazy for chocolate.  They love these chocolate cookies so much, that if I want to have any left over to give to friends or company coming over, I have to make an extra batch and hide them in the back of the freezer.
By the way...they are unbelievable frozen too!

Chocolate Chocolate Chip Cookies

Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or a silpat mat.

Makes about 15 cookies

In a medium bowl, whisk together:

1 cup organic spelt flour

2 tablespoons ground flaxseed meal

1/2 teaspoon baking soda

In a separate medium bowl, whisk together:

1/4 cup organic canola oil

3/4 cup organic sugar

2 tablespoons plus 2 teaspoons unsweetened applesauce

1/4 cup raw cacao

1/2 teaspoon kosher salt

1 tablespoon best quality vanilla

Add the dry ingredients to the wet ingredients and use a spatula to combine gently.  

Fold in:

1/2 cup vegan chocolate chips (I like to use mini by Enjoy Life)

Using a cookie scooper or a tablespoon, place cookie dough about 2 inches apart on the prepared cookie sheet.  Using damp fingers, gently press the cookie dough flat to help it spread into a nice circle. Bake at 350 degrees for 12-16 minutes until the edges look crisp and the tops are dry.

Remove from oven and allow cookies to sit on the sheet for 5-10 minutes and then transfer to a wire rack to cool completely.  Cover in an airtight container if there are any left to cover!  Remember...the freezer is a great place for these guys to hide from cookie monsters.