Simple Chocolate Cookies

Simple chocolate cookies

Probably my least favorite things to bake are sweets. However, one of my favorite things to eat are sweets. In consequence, the things I bake the most are sweets. There are two cookies in my repertoire that are the simplest two. This is one. You will have to wait a while for the second.

I am not a vegan. My roommate is, but wasn’t always. When she decided to give up one of the best foods ever she bought two cookbooks. About a year ago, I needed a cookie recipe she would be able to eat and opened the cookbook to this recipe. It was like they were begging to be made, eaten. I couldn’t pass up a cookie with such incredibly simple directions and ingredients. The ingredients are almost always in my pantry — though the cookies may affect this. If they’re not, they are in my head for the impulsive baking and trip to the store after work.

Being simple also means that I start playing with them. These get the addition of ancho chili powder, have gotten chocolate chips and might get turned into bars. We’ll see what happens the next time I make them.

For such little effort you receive a large return. These are a deliciously chewy soft, dark rich cookie with a homey crackled top that is not adequately represented by the picture.

Chewy Chocolate Raspberry Cookies
From Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero

½ cup raspberry preserves
1 cup sugar
⅓cup canola oil
1 teaspoon vanilla extract
1 teaspoon almond extract
½ cup + 2 tablespoons unsweetened cocoa powder
1 ½ cup all-purpose flour
¾ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ancho chili powder (optional)

Preheat oven to 350°F.

In a large bowl combine raspberry preserves, oil, vanilla and almond. Give this is a good hard stir so that it is well mixed. In another bowl combine the rest of the ingredients. Stir dry ingredients into wet in three batches.

Roll spoonfuls of dough into walnut size balls and then flatten into disks. Place on cookie sheet. A lot can be crammed onto one sheet since they don’t spread. Bake about 10 minutes, until the tops are set and crackled, but still soft. Let cool a few minutes on baking sheet then remove to cooling rack.

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