A note from Babycakes owner and author, Erin McKenna: Have you been eating twice as much chocolate now that studies have shown conclusively that this miraculous bean is actually good for you? It’s certainly more appealing than gulping down a $7 wheatgrass shot with the rest of the aerobics squad at the health-food store. Here, then, is BabyCakes NYC’s ode to cocoa: A tried-and-true chocolate-worshiping recipe with crunchy edges and a soft, chewy center that will put you in antioxidant overdrive. Bonus tip: If you add minced fresh mint to the dough, the cookies taste just like Girl Scout Thin Mints! So here’s to putting those overachieving little nerdlettes out of business. (Oh, relax. Love, love you gals!)
Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.
In a medium bowl, mix together the oil, evaporated cane juice, applesauce, cocoa powder, salt, and vanilla. In another medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, carefully add the dry ingredients to the wet mixture and combine until a dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.
Using a melon baller, scoop the dough onto the prepared baking sheets, spacing the portions 1 inch apart. Gently press each with the heel of your hand to help them spread. Bake the cookies on the center rack for 14 minutes, rotating the sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the center.
Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely before covering. Store the cookies in an airtight container at room temperature for up to 3 days.
Reprinted from the book BABYCAKES by Erin McKenna. Copyright © 2009 by Erin McKenna. Photographs copyright © 2009 by Tara Donne. Published by Clarkson Potter, a division of Random House, Inc.
Source: Babycakes NYC