soft double dark chocolate espresso cookies_____________________________________These soft delicacies are *almost* vegan. I did not test them with nondairy yogurt, but you might have success with it - if you try, let me know! I'd err on the side of underbaking these cookies, as they will continue cooking on the sheet once removed from the oven. I added some coarse sea salt atop because I love me some salty chocolate.
Ingredients
- 4 tbsp vegan butter, softened
- 1/2 cup Greek yogurt (I used nonfat)
- 3/4 cup brown sugar, packed
- 1 1/4 cup whole wheat flour
- 1/3 cup cocoa powder
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 2 tsp instant coffee or espresso
- 1/2 cup dark chocolate chips
- 2-3 tbsp milk of choice
Instructions
- Preheat oven to 375 degrees F and line two baking sheets with parchment, or spray well with an oil or butter spray.
- In a large bowl, cream butter, yogurt, and sugar together until creamy and combined. You can use a hand whisk or a mixer for this.
- In a separate bowl, mix flour, cocoa powder, baking soda, salt, and coffee with a spatula. In three batches, add dry ingredients to wet and mix until mostly combined. Fold in chocolate chips. Dough will likely not adhere right away - add milk one tablespoon at a time until dough comes together.
- With your hands, roll balls of dough about gold ball sized and place 1-2 inches apart on the baking sheets. The cookies won't spread overmuch so they can be fairly close. Bake for 9-12 minutes or until tops are slightly set (remember, you want them underbaked!) Remove from oven and let cool on the baking sheet. Serve warm, or store in a container in a cool area for 5-7 days. If they last that long. Godspeed.