I adapted this recipe from Post Punk Kitchen, and hope the vegan folks over there won't dislike me too much for adding sweetened cream cheese to these babies! The ones pictured below ended up spreading out way too wide, so on subsequent cookies, I used about half the dough, created a well in the center, added a tiny dollop of raspberry preserves and cream cheese, covered the hole, rolled it into a ball, and baked it. They flatten out a lot, so you can't bake too many on a pan at once. I was thinking about adding a little extra flour next time, or maybe even an egg for cakiness.
Ingredients, in order of mixing line-up:
3/4 c oil
2 c sugar2 t vanilla
1/2 c milk
1/2 t salt
1 t baking soda
3/4 c real cocoa powder
2 c flour
Mix well to form a dough. Form small balls in the palm of your hand, create a hole, and add small portions of raspberry preserves and sweetened cream cheese (vanilla and powdered sugar). Cover hole with a plug of dough, then roll in palm to seal edges.
350 degrees for 10 minutes exactly. These are so tasty...crisp on the edges, and chewy in the center!
