Double chocolate chip cookies

I think the most exciting thing about these cookies (aside from the fact that they're double chocolate) is that it only takes one bowl to make them. If you're sitting there puzzled, becuase you don't bake or you're fortunate enough to have someone else do your dirty work, one bowl desserts rouse excitement becuase it means less washing. One might ask, So what difference does an extra bowl make? Umm, a huge ass difference when you only have room in your sink for SO MANY DIRTY DISHES. Not to mention, lightening my load by even one measuring cup is enough to get me excited.

So these cookies. They're delicious. They're made with two kinds of chocolate. They're chewy. Go perfect with a tall glass of milk. And yes I mean almond milk. They'd probably go great with a tall glass of water, too. You know, in the event you run out of milk. Just don't eat them with orange juice. Because bad things will happen. Trust me, I know.


1/2 cup vegan butter
3/4 cup cane sugar
1 teaspoon pure vanilla extract
1 teaspoon unsulphured molasses
3 tablespoons vegan sour cream
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder

3 tablespoons Dutch-processed cocoa powder
1 1/4 cup unbleached flour
1/4 cup vegan mini chocolate chips

Preheat oven to 350˚F. Line a large baking sheet with a silicon mat or parchment paper; set aside. In a large bowl, cream the butter, sugar, vanilla extract, molasses and sour cream with a hand mixer, on high speed, until creamy (15-20 seconds). Sift in the salt, baking soda, baking powder and cocoa powder; mix on high speed just until combined. Sift in the flour, 1/2 cup at a time; stir in with a wooden spoon. Mix in the chocolate chips.

Using a medium cookie scoop, drop the dough onto the prepared baking sheet, about three inches apart. Bake at 350˚F for 10-12 minutes (I prefer them slightly underbaked at 10). Store in an air-tight container for up to 4 days.

Yield: approximately 30 cookies