When whipping up a slew of sweets it is imperative that you have good indy rock to help you mix a little KPOW into the back end. I suggest the Scotland Yard Gospel Choir - Aspidestra. Got it playing? Ok, now you are ready to cook.
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegan margarine like Earth Balance or Smart Balance, softened
1/2 cup vegetable shortening
2 1/2 cups flour
1/3 cup cocoa powder (ghirardelli is good and vegan)
1/4 cup rice milk
1 1/2 tsp vanilla
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
6 oz of Macadamia nuts or Unsweetened dark chocolate chunks (or use Carob chips)
Crank that oven up to 350 degrees.
In the bowl of an electric mixer (if you're a champion and have no trouble butchin up; try this free hand), cream together sugars, margarine, and shortening.
Add 2 cups of the flour, cocoa powder, rice milk, vanilla, salt, baking powder, and baking soda. Beat your treat (low speed on your non-sustainable mixer, ya Sally) until a soft dough forms. Add the other 1/2 cup of flour if you need to, for it to come together, but add only 2 tbsp at a time. I'm serious. This 1/2 cup of flour is rarely needed. Grab your nuts (or chocolate chunks) and fold 'em in.
Drop by heaping teaspoons (or with an ice cream scoop) onto greased cookie sheets, 1 1/2 inches apart.
Bake for 10 minutes. It'll be sort of soft, so leave them to cool on the sheets for at least 5 minutes before transferring to a rack to cool completely.
Now go make some friends with these goodies.
