Chocolate on chocolate with a hint of vanilla, smoke and spice. Note: 1 T. vanilla and 1 T. liquid smoke are the measurements, not 1 t. of each, okay?
Makes 3 dozen 2 inch cookies or more smaller cookies
Preheat oven to 375 degrees
Ingredients
1/2 c. light brown sugar
1/2 c. granulated sugar
1/4 c. plus 1 T. extra virgin olive oil
1 T. imitation vanilla
1 T. liquid smoke
1 t. salt
1/2 t. black pepper
1/4 t. ground allspice
3 T. Balsamic vinegar
3 rounded T. froz. juice concentrate
1/4 c. unsweetened cocoa powder
2 t. baking soda
2 c. unbleached flour
3/4 c. mini chocolate chips from a 10 oz. bag – I used ENDANGERED SPECIES CHOCOLATE Premium Baking Chips
Instruct:
1- In extra-large bowl combine both sugars, olive oil, vanilla, smoke, salt, pepper, allspice, Balsamic, orange, stirring well till orange melts.
2- Add cocoa powder, stir well to incorporate fully.
3- Add baking soda, stirring till frothy.
4- Add flour all at once, stir with large spoon, then use gloved hands to thoroughly incoporate all flour.
5- Now add chips and mix well to evenly disperse as possible, squeezing the dough is the best way.
6- Either oil baking sheets or use parchment paper; this time I used parchment lined baking sheets.
7- Using flatware Tablespoon scoop up slightly rounded with dough, squeeze into hand to tighten it up, then squeeze into ball in palms and lightly flatten till smooth, before placing on baking sheet, 2 inches apart.
8- Bake on bottom rack preheated 375 degree oven for 9 minutes. Remove from oven, let set a few minutes on baking sheet to firm up a bit, then lift with pancake flipper to cooling rack.
9- Repeat with remaining dough.
Notes: These chips seem to resist clinging to the dough, but they’re tasty and soften quickly. Pinching them into the dough works best.
I refrigerated some of the cookies overnight and much to my surprise they hardened like rocks, but like OREO cookies, once broken it was an easier bite.
ANIMAL-FREE SOUS-CHEF™ 