The perfect compromise when hesitating between a brownie or a cookie.
Soft and chocolatey in the center and crispy like a wedge brownie, they will satisfy all your chocolate cravings!
Makes 20 cookies
1 cup all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon of salt
1/2 teaspoon of baking soda
1/2 cup of vegan chocolate, to be melted (block, chips, bars ...)
1/2 cup vegan margarine, cold
3/4 cup brown sugar
1/2 cup of plant based milk
1 teaspoon of vanilla extract
1 cup of dairy free chocolate chips
Sea salt or kosher salt (optional)
Line a baking sheet with parchment paper and set aside.
In a bowl, combine the flour, cocoa powder, salt and baking soda. Reserve.
In a double boiler or in the microwave, melt the chocolate. Let cool while you move on to the next step.
In another bowl, cream the margarine, brown sugar and vanilla with a whisk. Incorporate the milk, then the melted chocolate until you obtain a nice cream.
With a spatula, add the dry ingredients. Once combined, add the chocolate chips then mix one last time. Cover with plastic wrap or waxed wrap and refrigerate for 15 minutes to firm the dough.
Preheat the oven to 350F.
Using an ice cream scoop, form balls of dough directly on the baking sheet. Place 6 to 8 cookies per baking sheet. Lightly sprinkle the top of each cookie with sea salt if desired.
Bake for 20 to 22 minutes for a convection oven and 12 to 15 minutes for a conventional oven or until the top of the cookie is slightly firm and a toothpick stuck in the dough comes out almost dry.