These are really rich and chocolatey cookies that should satisfy any chocolate lover's sweet tooth. We made a few batches to get these right and the kids didn't mind eating all of them a bit. Many of our non-allergic friends love them too! They are so rich that no one know the difference. The melted chocolate keeps them moist and chewy.
2 c flour
1/3 c cocoa
2 ½ tsp b powder
1/2 tsp salt
3/4 c soy butter
2 c dairy and nut free chocolate chunks (I use Baker’s Chocolate Chunks. I spoke to their customer service on the phone and they were very nice and assured me they check with all of their suppliers for cross-contamination on the top 8 allergens.)
1 tbs canola oil
¾ c packed brown sugar
¾ c sugar
2 tsp vanilla
¼ c soy vanilla yogurt
Preheat the oven to 350 degrees. Measure and add the dry ingredients of flour, cocoa, baking powder, and salt to a medium sized bowl.
Measure ¾ c chocolate chunks in a small bowl and add the canola oil to keep the chocolate smooth as it melts. Microwave the chocolate on high for 30 seconds and stir. If it hasn’t melted completely yet, do another 30 seconds. I have an old microwave, so you may need to use less time. Let it cool for a few minutes.
Beat the soy butter and sugars until creamy. Add in the vanilla and the soy yogurt and beat again. Add the melted chocolate and mix. Sift in the flour mixture in 3 batches. Beat until the batter is just combined then stir in the remaining chocolate chips.
Scoop by rounded tablespoonful onto an ungreased baking sheet and cook for 9-11 minutes. Cool on wire racks and store in an airtight container.