An actual recipe!
I developed these...well, just because. They were going to go into my upcoming book, but got booted in favour of another chocolate-y biscuit.
So, for all of you biscuit fans out there, I present these fabulously fudge-y
Double Chocolate Chip Cookies
Makes about 20 cookies
• 2 ¼ cup plain flour
• 2 teaspoons baking powder
• ½ cup cocoa
• ¼ cup dark chocolate chips (try to find Tropical Source - I get mine from the Cruelty Free Shop)
• ¼ cup white chocolate chips (best ordered from the Cruelty Free Shop)
• ½ cup sugar
• ½ to 2/3 cup canola oil
• ¼ cup applesauce
• 1/3 cup vanilla soy milk
Preheat oven to 170 degrees celcius. Sift flour, baking soda and cocoa together. Add the chocolate chips. In another bowl, beat the canola oil and sugar together until thick and creamy. Beat in the applesauce and vanilla soy milk.
Pour half of the dry ingredients into the wet ingredients and mix thoroughly. Add the rest of the dry ingredients – you may have to give up on the spoon at this point and use your hands to mix.
Roll a dessertspoon of the mixture between your hands to form a walnut (with shell) sized ball. Place on a biscuit sheet that has been covered with baking paper. Flatten the balls slightly.
Bake for 5 minutes and then turn the baking sheets. Bake for another 5 to 7 minutes and then take out of the oven. Allow to cool on the baking sheets before transferring to a cooling rack.
These will be very soft initially but will firm up as they cool. Resist the urge to bake them for longer, so that you can maintain the great fudgey feel of them!!