This recipe is a sophisticated chocolate chocolate chip recipe. There is the warmth of cinnamon and chocolate hazelnut, and then the spicy kick of pepper powder. Perfect for a cold afternoon/evening along with something to drink!
What You Need:
1 ½ cups of flour
½ cup of unsweetened cocoa powder
¾ tsp. of baking soda
½ tsp. of salt
1 Tbs. of cinnamon
½ tsp. of pepper powder (I used habanero, you can use cayenne as well. Increase to 1 tsp. if you like spicy food)
½ cup (1 stick) of vegan butter
1 ½ cups of sugar
⅓ cup of vegan chocolate hazelnut spread
2 Tbs. of ground flax mixed with 5 Tbs. water
2 tsp. of vanilla
12 oz. of chocolate chips
Preheat oven to 350 F.
Mix the flour, cocoa powder, baking soda, salt, cinnamon, and pepper powder together.
Beat the butter, sugar, and hazelnut spread together until well mixed. Add the flax and vanilla and mix again.
Add in the flour mixture gradually and then add the chocolate chips.
Drop by rounded tablespoons onto a prepared baking sheet and bake for 8-10 minutes.
Makes about 2 ½ dozen cookies.