Thursday, January 6, 2011

Salted Chocolate Chocolate Chip Cookies

If you’re like me, you are probably drooling over the mere title of this post. But, maybe you’re nothing like me and you need a little convincing. Well, here it is. These cookies are amazing! They are soft and chewy with an edge that fights back just a little. They start off with bitter chocolate, then mellow into sweetness, and linger with a salty finish. If you’re not panting with desire for these buttery delights, then I think we should see other people. But, if you are, could you whip up a batch and bring them on over?

1 cup all purpose flour
1/2 cup Dutch process cocoa
1/2 teaspoon baking soda
1/4 teaspoon baking powder
a heaping 1/4 teaspoon salt
8 tablespoons non dairy butter softened
1/2 cup sugar
1/2 cup brown sugar packed
1 tablespoon ground flaxseed
3 tablespoons water
1 teaspoon vanilla
1/2 cup chopped walnuts
1/2 cup chocolate chips

Heat the oven to 350º

In a large bowl, combine the flour, cocoa, baking soda, baking powder, and salt. In the bowl of a mixer, whip the butter until it is smooth and creamy. Add the sugar and brown sugar, and mix until smooth and combined. In a blender, combine the flaxseed and water and blend until thick and frothy.  Add the flaxseed mixture, and the vanilla to the butter and sugar and mix until combined. Add the flour mixture to the butter and mix until just incorporated. Add the walnuts and chocolate chips to the batter and mix.

Scoop large tablespoons of dough onto a cookie sheet. Bake for 12 to 14 minutes, rotating the cookie sheets and exchanging the top and bottom halfway through. Cookies will puff up as they bake, and then deflate as they get closer to being done. After baking, transfer the cookies to a cooling rack. Enjoy!

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