Deadly Double Chocolate Cookies
These double chocolate cookies are perfect for when you have an intense chocolate craving! You will not regret making these when the moment arises.
Finally we have some nice weather and I can take photos outside! I much prefer the outdoor lighting since I only use natural lights in my photos. I don’t have any fancy light equipment yet and I honestly think natural light is the best when the conditions are right!
They have a chewy and soft texture as well as a deep chocolate flavor thanks to the abundance of cocoa powder. They’re also vegan!
You can omit the cinnamon if it’s not your thing but I love the sweetness and delicate spice that cinnamon gives!
Deadly Double Chocolate Cookies
24
1/2 cup brown sugar
1/4 cup white sugar
2/3 cup grapeseed oil (or other oil)
1/4 cup almond milk
1 tbsp cornstarch
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 tsp almond extract (or vanilla)
1 cup whole wheat flour (or other flour)
1/2 cup cocoa powder
1/2 cup chocolate chips
1. Preheat oven to 350F and line a baking sheet with parchment paper
2. Combine brown sugar, white sugar. oil, milk, and cornstarch in a bowl. Whisk or blend until combined and creamy. Mixture will resemble a thin caramel. When you pick up the whisk, ribbons of the mixture should remain on top for a second.This mixture doubles as your binder so make sure you don’t get lazy and mix it well!
3. Add in baking soda, salt, cinnamon, and almond extract then mix to combine
4. Create a well in your mixture then stir in flour then stir in cocoa powder until combined
5. Mix in chocolate chips
