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Export 8 ingredients for grocery delivery
Step 1
Preheat the oven to 350F and line a baking sheet with parchment paper.
Step 2
In a medium bowl, whisk together the flour, cocoa powder, baking soda, sea salt, and optional espresso powder.
Step 3
In a large bowl, use a hand mixer to cream together the vegan butter, granulated sugar, and brown sugar until fluffy, about 2-3 minutes. Then add in the applesauce, and mix again until incorporated. Add in the flour mixture, and use a rubber spatula to gently fold the dry into the wet, being careful to stop mixing just before the dry is completely mixed. in
Step 4
Fold in chocolate chips and/or chocolate chunks, and use a tablespoon or two of dairy free milk here as needed to fold in the chips until they’re evenly distributed in the dough.
Step 5
if your dough is too sticky or it’s a super hot day, you can chill the dough in the refrigerator for 10 minutes.
Step 6
Scoop about 1 1/2 tbsp of dough and roll it into a ball. Place it onto the baking sheet and repeat for the remaining dough, spacing the cookies about 2 inches apart. Bake the cookies for 11-13 minutes (I bake mine for exactly 12 minutes), then remove from the oven.
Step 7
Once the cookies have fully baked, remove the pan from the oven and tap the pan onto the countertop a few times (I do about 2-3 times) to create a brownie crinkle.
Step 8
Let the cookies cool on the baking sheet for 10 minutes. You can add additional chocolate chips if you’d like on top.
Step 9
store any leftover cookies in an airtight container and in the fridge for up to 5 days or in the freezer for up to 3 months.
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