These nutty chocolate cookies have a nice crackle top highlighted by the use of powdered sugar. If you need a nice big batch of easy little cookies, these are a good choice.
Makes about 4 dozen
- 1/2 cup Earth Balance or other vegan buttery spread
- 1/2 cup dry unsweetened cocoa powder
- 1 cup light brown sugar, firmly packed
- 1/2 cup plain or vanilla nondairy milk
- 2 cups whole wheat pastry flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tsp cinnamon
- 1/2 tsp ground nutmeg or allspice
- 1/2 cup walnuts, very finely chopped
- 1 cup semisweet chocolate chips
- powdered sugar for topping
- Preheat the oven to 350°F.
- Melt the margarine in a small saucepan. Add the cocoa powder, sugar, and rice milk. Whisk together until the mixture is a smooth syrup. Remove from heat.
- Combine the flour, baking powder, salt, cinnamon, and nutmeg. Make a well in the center and pour in the chocolate syrup. Work together, first with a spoon, then with clean hands, to make a stiff batter. Work in the walnuts and chocolate chips.
- Form into balls no larger than 1 inch in diameter. Arrange on two parchment-lined baking sheets, or bake one batch at a time. Flatten lightly with your palm. Bake for 10 minutes, or until the bottoms are just starting to turn golden. Don’t overbake, as these crisp up nicely as they cool.
- Sprinkle the cookies with powdered sugar. Allow to cool for 10 minutes on the baking sheet, then transfer to plates to cool.