These cookies have an elegance to them, a mystery, a certain "Je ne sais quoi" that makes them hard to resist!
The texture is amazing, the perfect balance of crunchy exterior and gooey center!
The hazelnuts make them distinct and the chocolate makes them leave the plate quickly. I recommend a double batch and don't forget to set some aside for yourself!
Best-in-the-Universe Hazelnut Dark Chocolate Chunk Cookies
- 1 cup Dark Chocolate Chunks
- 1 stick Vegan Margarine
- 1/2 cup Hazelnuts, chopped
- 1/4 cup packed Brown Sugar
- 1/2 cup Vegan Cane Sugar
- 1 Egg Replacer egg
- 1 cup Flour of choice
- 1 pinch Sea Salt
- 1/2 tsp Baking Soda
- 1 tsp Vanilla Extract
*Preheat oven to 375 degrees F.
Cream magarine and sugars together until light and fluffy. In a separate small bowl, mix Egg Replacer with warm water to make the equivalent of one egg. Add "egg" to sugar mixture and stir until incorporated.
Sift flour, measure flour, sift again with baking soda and salt. Combine wet and dry mixtures and blend well. Add chocolate chunks, hazelnuts and vanilla last and stir.
Drop by teaspoon-full onto a lightly greased baking sheet. Bake in oven 10-11 minutes. Cookies will be crisp and deep golden brown on outside, soft and gooey in the middle. The Best! :)
*For the chocolate I recommend Trader Joe's dark chocolate Pound Plus bar. Break bar and give chocolate squares a rough chop until you get 1 cup.
*Egg Replacer, if you have never used it, is a divine substance that comes in a powdered form and you just add water to make a fake egg. It is a vegan binder option for all kinds of baking and I love it. Look it up and give it a try if you haven't already, it may change your life!
*When using specialty and gluten-free flours, the texture of your cookie may be compromised, but luckily, not the taste.
Thank you for voting for Buddhas Delight! I am delighted by your readership and feedback. Enjoy your day the vegan way... cookie monsters!
*Image courtesy Flickr creative commons.