So these cookies are awesome. I usually start the blog post with some anecdote about my life or something, but these cookies are awesome. I am not really sure what else to say. Other than that you should go make these cookies right now, because they’re awesome.
Rocky Road Cookies with Dark and White Chocolate Chips and Roasted Almonds!
You’re gonna need:
1/2 cup almond milk
2 tablespoons ground flax seeds
1/2 cup canola oil
1 1/4 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 1/2 cups plus 2 tablespoons flour
1/2 cup dutch-process cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chocolate chips
1/2 cup white chocolate chips
1/4 cup sliced almonds, roasted
1/4 cup whole roasted almonds
1. Preheat oven to 350ºF. Line two baking sheets with parchment paper.
2. In a large mixing bowl, combine nondairy milk and flax seeds. Now take a whisk and, well, whisk the flax and milk together for thirty seven seconds. Go ahead, I’ll time you.
3. OK, did you do it? I hope so, because the future of your cookies rests in this one action. Yes, the whisking of the flax will literally determine whether your cookies are chewy and awesome or all crispy and hard. So if you didn’t whisk, I hope I’ve guilted you into doing it now. Moving on.
4. Add the oil, sugar and extracts to the flax seed mixture and stir until well combined.
5. Now, in a medium mixing bowl, sift together the flour, cocoa, baking soda, baking powder, and salt. If you hate sifting like I do, you may want to just sift the cocoa and then dump everything else on top of it. If you’re gonna do that, you need to whisk everything together really well. This is pre-whisking obviously:
6. So anyway, add all the dry stuff to the wet stuff, and stir all of it together to form a thick, wet dough.
6. Oh, and let’s talk for a second about roasting almonds. If your sliced almonds (0r your whole almonds) are not roasted, pour them onto a cookie sheet in a single layer and stick them in your preheating oven for 2-4 minutes. When they’re done, they will look just slightly brown and they will smell really fragrant.
7. Now Fold in chocolate chips, white chocolate chips, and slivered almonds. But not the whole almonds! You are gonna add those at the very end. Don’t worry, I won’t forget about them.
7. Now here’s our total secret to making the cookies all even-sized and bumpy on top: First, take two tablespoons of dough and roll it into a totally round ball (or use a big-ish cookie scoop like the one below). Now tear the ball in half down the middle as evenly as possible. Then place the two halves of dough right next to each other, and kind of smoosh the sides until there is no big seam separating them. I tried and tried to take pictures of this process, but you know how bad my camera is. I took literally a dozen pictures and none of them came out. Sigh.
8. So place your cookies about 2 inches apart on the parchment-lined cookie sheet. When your cookies are all ready to bake, go in and insert whole almonds into the tops of each cookie. Try to do it randomly, so it looks like they just fell there. This will make your cookies mind-bogglingly beautiful. Seriously, people will think you bought them from a bakery. Little will they know that you’re just that awesome.
8. And finally, bake them for 8-10 minutes, until they are spread out and cracked on top. Let them cool for a couple of minutes on the baking sheet before moving to cooling racks to cool completely.
Here’s some things you need to know about these cookies: First, don’t make them if you don’t have Dutch-process cocoa. The extra dark chocolate makes all the difference in the world. Second, do make them if you don’t have white chocolate chips — just sub more regular chocolate chips. They may not look as impressive, but if anything, they’ll taste even better. Oh, and this is a big one: I normally really adapt a recipe to make it my own before posting it, but this recipe (at least the ingredients part) is taken almost verbatim from Isa Chandra Moskowitz and Terry Hope Romero’s amazing book, Vegan Cookies Invade Your Cookie Jar. Should you buy this book? You should. It’s amazing.
So go make these cookies. And then eat too many of them. And then curse my very name. But don’t talk with your mouth full.