So, umm, yeah.
I know, I know. It wasn’t all that long ago that I said I wasn’t ready, but I’m getting pretty excited for Christmas now.
That may have something to do with the giant cinnamon bun and bag of jellybeans and bar of chocolate I just ate. I can feel the sugar coursing through my veins. I could get excited about pretty much anything right now.
Just don’t lecture me about the amount of sugar that’s in Christmas baking, okay?
We don’t need that kind of drama.
Chili Hot Chocolate Chocolate Chip Cookies (vegan)
I prefer these when they’re extra chewy a day or two after baking, but hey, go nuts. It’s almost Christmas, after all.
three quarters cup canola oil
one cup sugar
half cup brown sugar
two teaspoons vanilla
one and a half tablespoons ground flax
half cup unsweetened almond milk
two cups all purpose flour
half cup bread flour
three quarters cup chili hot chocolate powder (I used this one. Regular hot chocolate powder is fine if you can’t find a chili one)
one teaspoon baking soda
half teaspoon salt
one cup chocolate chips
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet (or two) with parchment paper and set aside.
Mix all the ingredients from oil to almond milk vigorously (this is easiest in a stand mixer, but work with what you’ve got). Sift in the rest of the dry ingredients. Mix well. Fold in chocolate chips.
Scoop onto prepared baking sheet by the spoonful. I pressed mine down a little bit to flatten them before baking.
Bake for 10-12 minutes, until the middle looks set. Try not to over-bake though or they won’t be chewy.