2 cups unbleached flour
2 teaspoons baking powder teaspoon
1 / 2 teaspoon salt
cinnamon, to taste, optional
handful of chocolate chips or carob vegan
1 cup raw sugar (turbinado, sucanat works well, but sucks a lot of moisture)
1 / 2 cup canola or vegetable oil
1 tsp teaspoon vanilla
1 / 4 cup water
1. Most importantly, make sure that all ingredients are at room temperature. It works, if they are at room temperature, but it works much better if they are. Also, when the oven is hot put the cookie sheets you will use the upper oven preheated to obtain as well. Preheat oven to 350 degrees F.
2. In a large bowl, mix flour, baking powder, salt and cinnamon. Stir in chips. Make a well in the center and set aside. In a medium bowl, add sugar and oil and mix well.
3. Add vanilla, then add water and mix well. Add the wet to dry well. Mix thoroughly, but be careful not to overwork him. Add more chips if you need.
4. Spoon on ungreased cookie sheets. Put in the oven. Bake for 5 minutes, then turn and turn the leaves (up and down and rotated 180 degrees). Bake for 4 minutes and check. The cookies are done when they seem a little softer as you want. Harden when cooled a bit. I usually 2 slices a minute from now until we get to where I like.
5. Take them out when they did, and transfer them to wire cooling rack. If you fall or break apart when you try to remove them let them stay the whole 2 minutes before transferring to rack.
These cookies have come a long way, much time devoted to tasting and get them where they are now. Vegans and vegetarians not love them. In the words of my 6 year old son: Mom, you're the greatest, because you know how to make the best cookies. Enjoy and let me know if you have any questions. Sweet travels.
Serves: almost two dozen; Preparation time: 10 minutes Cooking time: 10-12 minutes
Tag,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake
Labels: Chocolate Recipes