Crispy Chocolate Chip Cookies (vegan, double chocolate)
Learn how to make these crispy chocolate chip cookies using my secret baking trick. Double chocolate and snappy and delicious, frost them with fudge or fill them with a creamy delight, both recipes are included! They are also perfect for those eating vegan, vegetarian, dairy-free and gluten-free.
Toss all ingredients in a blender and blend completely. You want a pasty batter that is scoopable, kind of wettish. (See my picture). If yours is too dry, add a bit of milk. If yours is too wet, add a bit of almond flour.
Fold in the chocolate chips.
Use a medium ice cream scoop to spoon batter on greased cookie sheet
Bake 10 minutes.
Let cool, and then either frost the top or make sandwich cookies. Both recipes are below.
To make Fudge Frosting
I frost these sometimes with my mother's frosting recipe. I adapted it only by using vegan butter and organic vegan powdered sugar.
To make the frosting, put the chocolate and butter in a small sauce pan, and melt, stirring continuously. To be ultra careful you don't burn the chocolate; you can use a water bath but it will take longer.
Pour the melted chocolate and butter into a mixing bowl full of the powdered sugar. Stir either with a full-size mixer, hand-mixer or a spoon, until creamy.
Then stir in the coffee and 2 tablespoon of milk. Add more milk in increments of tablespoon if you want a looser, creamier consistency.
I usually frost right away - in this case the cookies, but I also have used the frosting on my cardamom cake. Hope you enjoy!
To Make Center Filling
Using a hand-mixer, beat up all ingredients until smooth. If it seems too dry for a center cream in a sandwich cookie, add more milk by the tsp. You want to either be able to pipe it using a piping bag or spread it with a spoon, your choice.
Spread or pipe cream onto one cookie - flat side - and top with another cookie, flat side onto cream!
Cookies soften if you keep them in the refrigerator frosted or centered with cream.To best store, put them without frosting into an airtight container and leave in a dark dry pantry. Frost when ready to eat. Unfrosted they will keep about 3-4 days; you decided if they seem stale. We never keep them long enough.