I’m not an obsessive Isa devotee or anything, but I am glad to give credit where it’s due, and seriously, these cherry chocolate chocolate chip cookies — slightly adapted from the PPK — are fantastic.
I have long preferred to bake with oil rather than more expensive, more processed margarine whenever possible, and these cookies fit the bill. With their crackly, brownie-like tops, they are for serious lovers of chocolate. I made this dough into big, bakery-style cookies the last year I co-organized Philly Zine Fest, and they were a big hit. (Even then, they still didn’t touch the sales of giant chocolate chip cookies — I’m always surprised at how conservative and traditional people tend to be with their bake sale choices. Their loss, though; my friends and housemates were more than happy to gobble up the rest!)
While we’re on the topic, I’m always looking for good vegan recipe zines, so let me know if you have any favorites! I warn you, though, that my standards are probably ridiculously high — I pretty much want all cook zines to resemble the ridiculously beautiful entries over at The Vegan Stoner. Anyway, I’m no help, either; in true zinester form, I have never actually gotten around to actually creating the various cook zines I’ve dreamed up over the years. I’ve probably been too busy eating cookies.
- ½ c soy milk or water
- 1 Tbsp ground flax seeds
- 2 c sugar
- ¾ c canola oil
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 c flour
- ¾ c cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ c chocolate chips
- ½ c dried cherries, chopped
- Preheat oven to 350°F.
- In a small bowl, whisk together flax seed and soy milk or water.
- In a medium bowl, sift together flour, cocoa, baking soda, and salt.
- In a large bowl, beat together oil and sugar. Beat in flax mixture and vanilla.
- Add the dry mixture and blend well.
- Fold in chocolate chips and cherries.
- Roll dough into 1″ balls and flatten, slightly, into discs. Try really hard not to eat all the dough!
- Bake for 10 minutes on an ungreased cookie sheet.