Putting the vegan label there is immediately going to turn some people away, but here’s the thing. They’re dairy free and egg free for those who need it. They could easily be swapped for gluten free with a 1:1 flour.
You don’t need to worry about having soft butter to beat with sugar, they use olive oil, and really, they’re just a dang good cookie!
Inspired by the blog Cake Merchant
See it on youtube- https://youtu.be/kig3gX3D1tM
Chocolate Chocolate Chip Cookies
1 cup olive oil
2/3 c non dairy milk or coffee
2 cups sugar
2 tbsp corn starch
1 tbsp vanilla
3 cups flour
2/3 cups cocoa
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 cups chocolate chips or 1.5 cups mini chocolate chips
Preheat oven to 350F
Mix together olive oil, non dairy milk or coffee, sugar, cornstarch and vanilla. Mix well with a wooden spoon or danish dough whisk.
Add in the flour, cocoa, baking soda, baking powder and salt, before you mix it into the wet, gently stir so the baking powder, baking soda and salt is mixed into the flour and cocoa. Then mix it until well combined. Add chocolate chips.
Using a 2tbsp size portion scoop, or two spoons, drop balls onto a cookie sheet lined with parchment or silpats. Space them a couple inches apart.
Put water in a cup and using a fork, wet the fork and gently flatten the cookies.
Sprinkle a little bit of salt on top of each cookie.
Bake for 8-10 minutes, then cool on racks.
These are a softer cookie, they remind me of the edge piece on a brownie. And goodness they are delicious, enjoy!