Citrus-Macadamia Double Chocolate Cookies

Yesterday afternoon, I was inspired to bake cookies for the freshman class I help teach because it was the second to last class that day.  I started off thinking "chocolate chip cookies," and I probably should have stopped there in the interest of accommodating their teenaged palates.  But, as I am wont to do, I had to get fancy.

The students ended up inhaling the cookies, so the subtle citrus aroma was probably wasted on them.  These do make a tasty and slightly more sophisticated alternative to chocolate chip cookies, though, if you want to impress your grown-up friends.  They're soft and chewy and chocolatey and orangey and kind of addicting.



Citrus-Macadamia Double Chocolate Cookies

Ingredients
1 1/2 teaspoons egg replacer (see note)
2 tablespoons water
3/4 cup Earth Balance, softened (I like using the sticks, because they are easy to measure)
1/2 cup brown sugar, packed
1/2 cup granulated sugar (I use evaporated cane juice)
1 teaspoon vanilla extract
1 teaspoon orange extract
1 tablespoon orange zest
1 1/2 cups flour
1/4 cup unsweetened cocoa (go for the good stuff)
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup non-dairy chocolate chips
3/4 cup macadamia nuts, halved or roughly chopped

1. Preheat oven to 350ºF.  Line cookie sheets with parchment paper.
2. Whisk the egg replacer and water together until it is thick and creamy.
3. In a large bowl, cream together the Earth Balance and sugars until fluffy.
4. Add the egg replacer mixture, extracts, and zest, and stir to combine.
5. In a separate bowl, whisk together the flour, cocoa, baking soda, and salt.
6. Using a rubber spatula, stir the flour mixture into the Earth Balance mixture until just completely combined.  Then, add the chocolate chips and nuts.
7. Drop rounded tablespoons onto the cookie sheets with 2-3" between each cookie to leave room for spreading during baking.
8. Bake for 10-12 minutes.  Remove when they look firmed up around the edges.  Let cool for 5 minutes on the cookie sheet, then transfer to a wire rack to cool completely.

Makes about four dozen little cookies.

Note: You can find egg replacer at most grocery stores.  It is a potato-based thickener that is inexpensive, flavorless, easy to use, and essential to vegan baking your way into all your friends' hearts.