1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoon of vegetable shortening ( such a spectrum organic shortening)
1/4 cup sugar
1/4 cup brown sugar (DIY recipe here)
6 tablespoons chocolate almond milk (vanilla or plain will work as well)
1/2 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
Preheat oven to 350F.
Line a cookie sheets with parchment paper.
In a medium bowl, sift and whisk together the flour, cocoa powder, baking soda, and salt.
In a large mixing bowl, beat together the vegetable shortening and both sugars until light and creamy, (2-3 minutes).
Mix in 1/3 of flour + 2 tbs of almond milk and vanilla, extract. Add another 1/3 of flour + 2 tbs of almond milk and mix. Add the remain flour +2 tbs of almond milk and mix. Next fold in the chocolate chips.
Using a 1″ scoop place cookie dough onto cookie sheet. Bake 10-12 minutes or until edges are firm. Cool for 5 minutes then carefully remove to a cooling rack to finish cooling.
Enjoy & Until Next Time,