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Triple Chocolate Cookies

250 g vegan dark chocolate
225 g margarine
120 g raw cane sugar
100 g sugar
1 tsp vanilla powder
1 tsp salt
250 g flour
4 tbs cocoa powder
1 tsp baking powder
150 g vegan chocolate drops for baking

Chop the chocolate and melt it in a bowl, then set aside.
Cream cold margarine and sugar with the beaters of the hand mixer at a low setting. Then add vanilla powder and salt and mix well. Mix flour, cocoa and baking powder in a bowl and add to the sugar mixture by the spoonful. Always work in the flour mixture well before adding the next tablespoon. Finally, fold in the melted chocolate and the chocolate drops with a spoon and place the dough in the refrigerator for about 3 hours.
Preheat the oven to 200 °C. Line a baking tray with baking paper. Gradually separate one third each from the dough (put the rest back in the fridge until it is used up), then form 12 small balls from the dough with two teaspoons and place them on the baking tray at a distance of at least 7 cm.
Bake the biscuits one after the other in the oven (middle) for 8-10 minutes. Remove the cookies from the oven and carefully remove them from the baking paper (the dough is very soft!) and let them cool.