Mexican Double Chocolate Cookies

Whether you’re looking for an end-of-the-week treat, a night in with friends or a weekend indoor activity (because goodness knows it’s not worth going outside when it’s -27ºC…), this is your recipe. It’s your sweet treat. Your indulgence. And, heck, chocolate’s supposed to be good for you, right? Theobromine and endorphins and epinephrin and all that. I’m not a doctor. Clearly. I just know these are really, really good.

Mexican Double Chocolate Cookies (Gluten-Free, Dairy-Free)

2 1/2 cups gluten-free flour (or a mix of brown rice, tapioca, amaranth and chickpea four with a pinch of guar gum thrown in for good measure)
1/2 cup unsweetened, fair-trade cocoa powder
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1 cup Earth Balance (I used soy-free. You could also use oil, butter or another vegan margarine if you prefer)
1 3/4 cups organic cane sugar, divided
2 eggs (or egg replacer equivalent to 2 eggs if you’re vegan)
1/2 bar dark or dairy-free chocolate, chopped into small pieces
2 tsp cinnamon (grind toasted cinnamon sticks if you want to get really snobby about it)
1/2 tsp chile powder (optional, but fun)

Preheat the oven to 400ºF. Whisk together the gluten-free flour, cocoa, cream of tartar, baking soda and salt.
In a large bowl, beat the Earth Balance with 1 1/2 cups of the sugar on medium speed for 2 minutes, scraping down the sides of the bowl as needed. Add the eggs and beat another minute. Add about a third of the flour mixture and blend on low speed to combine. Add the flour and either mix with your hands (more fun) or beat on low (less fun) to combine. Stir in the chocolate pieces. Lick then clean hands (see? Definitely more fun).

In a small bowl, combine the cinnamon and chili powder with the remaining 1/4 cup of sugar. Form the cookie batter into balls and roll them in the cinnamon sugar. Place them at least 5 cm apart on greased cookie sheets. Bake about 9 minutes, or until the cookies are set in the centre ad a little crackly on top. Don’t let them burn! An extra minute or two makes all the difference. Let the cookies cool for 5 minutes then transfer to plates to cool completely. Store them in airtight bags or containers for up to a week. Or freeze them for up to 6 months and defrost as needed. Actually, it’s best to make a double batch. These won’t last.