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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Brownie Cookies   
    Categories: Cookies   
         Yield: 12 Cookies   
      
     3 1/2 oz Vegan 70% dark chocolate   
              - (100 g); chopped   
       1/4 c  Vegan butter (60 g)   
         4 tb Coconut cream (60 ml)   
       1/2 c  Light brown sugar (100 g)   
       1/2 ts Vanilla extract (2.5 g)   
       1/2 c  All-purpose flour (80 g);   
              - +2 tb   
         1 tb Cocoa powder (6 g)   
       1/4 ts Baking powder (1 g)   
       1/4 ts Sea salt (1.5 g)   
         3 tb Dark chocolate chips (30 g)   
      
     Preparation time: 10 minutes   
     Cooking time: 12 minutes   
      
     These vegan brownie cookies are chewy and intensely chocolatey!   
     They're so easy to make and use everyday pantry ingredients.   
      
     In a heatproof bowl, melt the chopped dark chocolate and vegan butter   
     together over a double boiler or in short intervals in the microwave,   
     stirring until smooth. Let it cool to room temperature; this will take   
     about 10 minutes.   
      
     In a medium mixing bowl, whisk together the light brown sugar, coconut   
     cream, and vanilla extract. The mixture should become airy, and the   
     sugar should dissolve completely. This will take about 2 minutes of   
     whisking.   
      
     Pour the melted chocolate mixture into the bowl and whisk again until   
     well combined.   
      
     Sift the all-purpose flour, cocoa powder, baking powder, and salt   
     into the bowl. Add the chocolate chips right away. Gently fold   
     everything together with a spatula until just combined.   
      
     Cover the dough and refrigerate for about 20 to 30 minutes to make it   
     easier to handle.   
      
     Preheat your oven to 350?F (180?C) and line two baking sheets with   
     parchment paper.   
      
     Scoop out about 1-1/2 tb of dough and roll it into balls. Place them   
     on the baking sheet, leaving about 3" of space between each for   
     spreading. Bake for 10 to 12 minutes, until the edges are set but the   
     centers are still soft. Sprinkle with salt flakes while warm.   
      
     Let the cookies rest on the baking sheet until completely cooled.   
     They will be very soft while warm and difficult to move.   
      
     Recipe by Jessica Hylton   
      
     Recipe FROM:    
      
   MMMMM   
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