Guess what? I made this entirely without earth balance or oil and they turned out fantastic.
Ok, leaving out the earth balance was a mistake, but it didn’t hurt them at all.
This recipe is extremely forgiving. After I pulled them out of the oven, cooled, then tasted them, I mentally reviewed my process to discover they were devoid of oil – not even in the form of earth balance, which cookies are supposed to have….and it was totally undetectable. The second time I made them I didn’t have any baking soda, so I used baking powder. That’s generally a no-no, but I had no choice. Guess what? Perfect cookies again! These are delectably chewy, not too soft, yet crisp around the edges.
Hazelnuts are a big deal around here, I don’t know this for sure, but I think Oregon is the biggest grower of hazelnuts in the U.S. I love their texture and flavor. It doesn’t hurt that they are high in fiber and vitamins.
Lastly, one of the big bonuses of these cookies is that you CAN INDEED form the dough into ball shapes and they will spread out, unlike my chocolate chip cookies which you have to flatten into discs. You only need to flatten the balls a little on the top.
Enjoy this fudgy, chocolate indulgence with a glass of nut-milk or a cup of tea.
- 1 cup all-purpose flour
- 1/2-1 cup roughly chopped hazelnuts, depending on how many you like. Raw or roasted. Salted or not.
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 8 ounces semi-sweet vegan chocolate chips
- OPTIONAL: 8 tablespoons earth balance
- 1/2 cup white sugar
- 1/2 cup dark brown sugar
- 1 Tbs cornstarch dissolved in 2 Tbs warm water
- 1 teaspoon vanilla extract
- Preheat oven to 325. Combine flour, cocoa powder, baking soda, and salt in a large bowl; mix well, set aside.
- Melt chocolate chips with the butter in a small heatproof bowl set over a pan of simmering water. Melt completely.
- Transfer chocolate mixture to a medium bowl. Add sugar, cornstarch, and vanilla; mix with electric mixer until well combined. If you don’t have a mixer, prepare to tone those arm muscles.
- Reduce speed to low; gradually mix in flour mixture. Fold in hazelnuts.
- The dough should not be dry, but should hold together well. If it is sticky, that’s ok. If it is dry or even a little crumbly, add a little water until its all moist and sticks together well. If you think it’s too sticky, don’t worry.
- Scoop batter, form into balls, place on baking sheet. Press down lightly on tops to flatten slightly.
- Bake until cookies are flat and surface begins to crack, about 20 minutes.
- When you remove them, they should be softer than you’d expect, but with strong cracks on top and dry edges. After they cool completely they will be perfect!