|Like this teak Danish tray? It's available in the Scissors and Spice Etsy shop!|
Hurricane Sandy just passed, and even though we were in the eye of the storm, my family and house came through unscathed. We didn't even lose our power! So grateful and happy. Many of my friends in NYC and New Jersey didn't make it out so well and my thoughts are with them. I hope you all made it through the storm safely.
The morning of hurricane, we were busy battening down the hatches with nervous energy. I decided I needed to bake to calm down. I came up with the chewy and soft, almost brownie-like cookies based on a recipe I use often as a base. More coffee flavored than chocolatey, they will certainly help soothe your soul in times of distress (or ate least satisfy your sweet tooth!).
Mocha Chocolate Chunk Cookie Recipe (vegan, eggless)
makes about 2 dozen (depending on size)
- 1 cup of old-fashioned oats (Ground into a fine powder via a blender, coffee grinder, etc.)
- 3 cups AP flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 TB cornstarch
- 2 TB instant espresso powder or finally ground coffee grinds
- 1/4 cup cocoa powder
- 1 cup margarine of choice
- 1 cup sugar
- 1 1/4 cup brown sugar
- 3/4 cup yogurt of choice
- 3 tsp vanilla
- 2 tsp coffee extract (If you don't have, you can leave out or use 1TB strong coffee.)
- 3 cups of semi-sweet chocolate chunks (You can use the bagged kind or even better, chop up your favorite chocolate in irregular pieces!)
- Preheat oven to 350. Line cookie sheets with parchment paper.
- Combine dry ingredients in a medium bowl.
- Using a mixer, combine wet ingredients. Once combined, add dry ingredients in batches and mix. Beat dry and wet ingredients until just combined. Fold in chocolate chunks.
- Scoop out 1/8 cup sized balls from the dough and place, unflattened, on parchment paper lined baking sheet. Place in oven and bake for 12-13 minutes. The cookies should look very slightly undone; this gives them their chewiness!
- Let cool on a wire rack.