Cookies façon Subway, tout chocolat (vegan) | L'Herboriste

We start the year with a sweetness with a new version of my sebué-style cookies, all-chocolate cookies. They are crunchy on the edges and ultra-melting in the heart, in short, they are irresistible. The recipe with the quantities is found on my blog, the link is under the video. We need, to start, margarine, I use St. Hubert. We are going to mix two types of sugar, first white sugar which spreads well when cooked, then brown sugar for texture and taste. And yes, I lowered the amount of sugar compared to my first sebué-style cookie recipe. Mix everything well with a fork. I add vinegar, yes it is necessary, I explain why on the blog, and a little vanilla. We then move on to our cocoa powder, I am of course talking about pure cocoa and not chocolate powder. It is it that makes our cookies all chocolate. I mix the cocoa powder well with my margarine and it is time to prepare the flour. I use T55 flour, I always advise you to use T55 for cookies and cakes, except to specify otherwise. I put it in a bowl with salt and baking soda. This ingredient is essential for the cookies to spread. I mix everything before pouring my flour over my margarine to mix everything. You will notice that I have greatly reduced the amount of flour, already because it must be adjusted with the cocoa, but also because you were reluctant not to see your cookies spread when cooking. I advise you to follow the recipe, then adjust after a first test to get the result you prefer. We get a really very moist cookie dough, I had removed a little flour from my original quantities and I finally decided to add it. I end up incorporating large pieces of dark chocolate, that's how I prefer my cookies, but you can use pepites if you prefer. And our dough is ready, all that remains is to prepare a baking sheet with baking paper, to line us with an ice cream scoop if possible, and to form spheres or half spheres of cookies to place them on the plate. Space them well because they will spread a lot. If you don't have a piping bag, you can simply make balls between your hands the size of a ping pong ball. You will see after baking what it looks like compared to the piping bag. Once my plate is full of cookie balls, I add a few pieces of chocolate on the dough for the look. And they go to the oven. I made a baking sheet of 9 cookies to be sure they have room to spread out, but the recipe gives rather 12 cookies. You can bake a second one if you don't want to eat all the rest of the cookie dough as it is. Even I who hate raw dough, I can't resist it. And here are our cookies out of the oven, they are still completely soft. I like to hit the plate against my work plan to finish flattening them. As you can see, there is no visual difference between the cookies made in the piping bag or rolled in a ball by hand. They must now be left to cool completely on a plate. And our cookies can finally be eaten, they are even better when the chocolate is still a little melted. I know there are two teams, the team that prefers melted cookies and the one that prefers crunchy cookies. Personally I am part of the first one, but tell me in the comments which team you are. Anyway, I am convinced that you will like these cookies. If you want the recipe, find it on my blog, the link is under the video. Don't forget to put a little like, comment and share to support me. See you next week for a new recipe, so in the meantime I'll kiss you and see you soon!