It’s Remembrance Day here in Canada. So as we remember those who’ve fallen, we can appreciate the life we have by baking some cookies.
You know how I’m generally against refined sugar? Well… these cookies are an exception. BUT THEY ARE PERFECTION. They are soft and gooey and a little bit crunchy from the brazil nuts. For me, I wish the coffee flavour had been more obvious (for a stronger coffee taste I’d use espresso instead of filtered coffee, or coffee extract – because apparently that’s a thing…). The flavour idea came from here, but the way the cookies looked in the photos (and the recipe itself) were not too appealing. So I took a basic chocolate chip recipe from Martha Stewart (don’t judge me) and made it vegan! I also minimally changed some amounts, just to ensure ultimate gooey-chewy-drooley cookies.
Even though I suggest to let them cool before eating them, I didn’t let them cool before I tasted them. I ended up with all the melted chocolate on my hands and face… but… do you think I cared? NOTHING is more satisfying than a fresh cookie where the melted chocolate nearly burns you… nothing.
A few other things: They kept in the fridge REALLY well. They didn’t do too well in transport (because they were so soft). By using water instead of coffee in the flax egg, and by using more chocolate chips instead of brazil nuts, these would be really great PURE chocolate chip cookies. These are decadent.
COFFEE BRAZIL NUT CHOCOLATE CHIP COOKIES: (makes 12-18 medium sized cookies)
- 1 tablespoon ground flax seeds
- 3 tablespoons filtered coffee (or instant coffee or espresso)
- 1/2 cup Earth Balance (or other butter substitute)
- 1/2 cup loosely packed brown sugar
- 1/4 cup raw cane sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cup all purpose flour
- 1/4 teaspoon cinnamon
- 1/4 cup chocolate chips
- 1/4 cup chopped brazil nuts (about 13 nuts)
Preheat oven to 325F and grease/prep two cookie sheets with oil or parchment paper.
In a small bowl, combine the ground flax seeds and coffee, set aside for 10 minutes to thicken.
In a large bowl, cream the Earth Balance to make it a bit fluffy. Add the brown sugar, cane sugar, vanilla extract, and coffee-flax mixture; continue to mix until well incorporated. In another large bowl, combine the baking soda, salt, flour, and cinnamon. Scrape the buttery mix into the flour and mix well. Fold in the chocolate chips and the brazil nuts until evenly dispersed.
With your hands, make 1 1/4 inch balls of dough and place on the cookie sheets about 3 inches apart.
Bake for 12-15 minutes. (They should still be a bit squishy in the center when you take them out to ensure maximum chewiness after cooling.) Let cool for 5 minutes on the pans before transferring to a plate or rack to cool for another 10 minutes.
For those in provinces with a holiday (Quebec does not), I wish you a joyous day & week!