Chocolate Cookies, because really, chips aren't enough.

I've been trying to bake my weekly desserts rather than purchase something processed (although, that ice cream from a few weeks ago has DEFINITELY been on my mind lately...)

Since I had SUCH HUGE success with Veganomicon's Chocolate Chip Cookies (even though they were haunted), I decided to go back for more, only this time, omit the non-chocolate parts and substitute in more chocolate. Enter "Chocolate Chocolate Chip Walnut Cookies" from Veganomicon. Teehee.

Here's what I did wrong (and warning, this was a stressful endeavor for me for some strange reason):
-I didn't sift, again.
-I added the wet ingredients to the dry ingredients rather than vice versa as the directions instructed. This caused me to panic and think I had ruined the entire batch of cookies. I may have then decided I needed to eat 1/3 of the dough to make sure it tasted ok. And to make myself feel better about the situation.
-I thought I lost my engagement ring mid hand mixing. Then remembered I had taken it off to avoid chocolatizing it.
-I only had one sheet of parchment paper, so this process took a little longer than necessary as I had to bake one baking sheet at a time.

I needed a nap after these ones.

BUT, these were freaking AWESOME! So chocolatey and delicious. Matt told me these were the best cookies I'd made yet. He's been saying an awful lot of nice things about my cooking lately which makes me think he has alterior motives...hmmm.

So try these out, and buy the Veganomicon book because they have suggestions for a bunch of other variations on this recipe.

Chocolate-Chocolate Chip-Walnut Cookies:

2 cups all-purpose flour
2/3 cup unsweetened Dutch-processed cocoa powder
1 teaspoon baking soda
½ teaspoon salt
2/3 cup canola oil
1 ½ cups sugar
4 teaspoons ground flaxseeds
1/2 cup soy milk
2 teaspoons pure vanilla extract
½ teaspoons almond extract
¾ cup vegan chocolate chips
¾ cup walnuts, chopped small

Preheat the oven to 350 degrees

In a large bowl, sift together the flour, cocoa, baking soda, and salt.

In a separate large bowl, mix together the oil and sugar. Add the flaxseeds, soy milk, and vanilla, and mix well.

Fold in the dry ingredients in batches. When the batter starts to get too stiff to mix with a fork, use hands until a ball of dough forms. Add the chocolate chips and walnuts, and mix with your hands again. A bit messy, but worth it.

Line two baking sheets with parchment paper. Roll the dough into 1-inch balls and flatten into disks about 1 ½ inches in diameter. Place about an inch apart on cookie sheets.

Bake for 10 minutes. Remove from oven and let cool for 5 minutes, then transfer to wire rack to cool completely.