But if that's not sweet enough for you, how about a moist, chocolate-y cookie? And if that's still not enough, how about one spiced up with a little cayenne pepper and espresso?
The Chocolate Cookie with a Kick
3 oz unsweetened chocolate*
2 cup (12 oz) semisweet chocolate chips
1/2 cup Earth Balance (or something similar)
1/4 cup flaxseeds
12 tablespoons of water
1 cup + 2 TB natural sugar
3 and 1/2 teaspoons ground dark roast coffee beans, such as Italian-roast
3/4 cup 50/50 whole wheat/uninriched, unbleached white flour
1 teaspoon cayenne pepper**
1/3 teaspoon baking powder
1/4 teaspoon salt
1 cup walnuts or pecans (optional)
Preheat the oven to 350 on convection bake. Spray two cookie sheets with Pam or the like and set aside.
Melt the unsweetened chocolate, one cup of the chocolate chips, and the Earth Balance (either in the microwave- be careful not to burn it! use 15 to 20 second intervals- or on the stove top). Stir until smooth and creamy. Set aside. Mix the flax seeds and water and let sit for 2-3 minutes. Then, in a large bowl, mix them with the sugar, cayenne pepper, coffee grounds, and beat with an electric mixer. Add in the chocolate mixture, beat, and just stir in the flour, salt, baking powder and nuts, if using. Mix in the remaining chocolate chips last.
Drop teaspoonfuls of the dough onto the cookie sheets, about three inches apart. Bake them in the oven for about 11 minutes, take them out, and let sit for about three before attempting to remove them. Transfer the cookies onto cooling racks, and taste if you dare. Be sure to keep a glass of soy milk near by, if needed.
*Not semi-sweet or anything like that. Try to find 100% cacao.
**Be warned. These will be spicy, and they only get spicier. If you desire only a little kick (wimp), use 1/2 teaspoon.
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