Double chocolate cookies without eggs or butter
250 gr of Soft wheat flour type 1
50 gr of bitter cocoa
30 gr of chocolate chips
2 gr of baking powder
100 gr of brown sugar
100 ml milk
100 ml of seed oil
Start by preheating the oven and setting it to 180° C in static mode. Proceed by mixing flour, cocoa, baking powder and a pinch of salt in a bowl, incorporating the chocolate chips later. Separately, emulsify together the brown sugar, oil and milk with the help of an immersion blender; once you have a liquid mixture, pour it sparingly over the dry ingredient mix and knead well with a fork until you reach a dough with a moist but not sticky consistency. At this point, line a drip pan with baking paper and lay small balls of the mixture on top, going on to flatten them slightly with the palm of your hand.
Bake the cookies for about fifteen minutes, and allow them to cool to room temperature before enjoying.
In collaboration with The Diary of Sonia