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 firmly packed light brown sugar
- 1/2 cup plain or vanilla nondairy milk
- 2 cups whole wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg or allspice
- 1/2 cup very finely chopped walnuts
- 1 cup semisweet chocolate chips
- Powdered sugar for topping
Preheat the oven to 350º 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, with the 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.