Yoga_Journal_-_December_2014_USA

½ oz unsweetened baking chocolate

2 tbsp olive or canola oil

1 large egg

1 tsp vanilla

½ cup unbleached flour

¼ cup whole-wheat pastry flour

¾ cup light brown sugar

¼ cup cocoa

½ tsp baking soda

½ tsp salt

¾ cup sweetened dark-chocolate chunks

Heat oven to 350°F. In a double boiler over medium

heat, combine baking chocolate and oil. Heat, stirring,

until chocolate melts and mixture is smooth. Let cool

to room temperature. Whisk in egg and vanilla.

In a bowl, whisk together flours, brown sugar, cocoa,

baking soda, and salt. Stir in the chocolate mixture.

It will be stiff, so use your hands to knead it all together.

Mix in the chocolate chunks.

Divide dough into 14 pieces and roll into balls. Place

3 inches apart on 2 parchment paper–lined baking

sheets. Dampen hands with water and

gently flatten the balls to^3 /^4 -inch thick.

Bake cookies for 5 minutes. Reverse the

position of the baking sheets and bake

until cookies are slightly puffed and

darker around the edges, 5 minutes.

Cool on sheets, 5 minutes. Transfer to

racks to cool completely.

NUTRITIONAL INFO 141 calories per serving, 7 g fat (3 g

saturated), 21 g carbs, 2 g fiber, 2 g protein, 137 mg sodium

eat well

NOURISH

dairy-free double chocolate chunk cookies

MAKES 14 COOKIES

Plentiful dark-chocolate chunks and vegetable oil make these chewy

cookies rich and satisfying. No milk chocolate or butter necessary.

60 PHOTOS: REBECCA STUMPF; FOOD STYLIST: JACQUELINE BUCKNER; PROP STYLIST: NICOLE DOMINIC; LOCATION: HEMPIRE FARM

december

2014

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