I’m not usually that into super chocolatey cookies, but chocolate plus mint?? Now we’re talking! The key to this recipe is the melted chocolate and coconut oil — they go in with the wet ingredients, so when they start trying to return to their original room-temperature texture, you end up with a fudge-textured cookie that just wants to melt its deep chocolatey goodness all up in your mouth. And if peppermint isn’t your thing, try maple syrup or some other sort of flavoring…or just double up on the vanilla.
This is one of my first completely original cookie recipes, so I’m pretty excited to share it. My fabulous a cappella group members were such good sports about taste-testing them for me, as usual
slightly-larger-than-tablespoonful-size dough balls (before baking) = about 30 cookies
1 cup + 1 Tbsp flour
¼ cup cocoa powder
1 tsp baking powder
1 cup brown sugar
12oz semi-sweet chocolate (you can use vegan chocolate chips or chop up a chocolate bar)
5 Tbsp coconut oil
½ cup applesauce
1 tsp vanilla extract
1 tsp peppermint extract
Sift the dry ingredients together (flour, cocoa powder, baking powder, sugar).
Melt about ⅔ of the chocolate together with the coconut oil (on the stovetop or in the microwave). Combine the chocolate mixture with the rest of the wet ingredients (the applesauce and the vanilla and peppermint extracts).
Mix the wet and dry ingredients together to make your dough. Don’t let those wet ingredients sit too long before mixing with the dry ones, or they’ll start to solidify too soon! When everything is well-combined, add the rest of the chocolate chips or chopped-up chocolate bar. Let this all sit in the fridge for about a half-hour.
Preheat the oven to 350F.
When the dough is ready, scoop it into rounded tablespoonfuls. Roll each spoonful into a ball, then gently press it down just a liiiiiiiiiiiittle bit with your palm (don’t flatten it too much!)
Bake for 10 minutes.