These are without a doubt my kids’ favourite cookies and the recipe they ask for time and again. They call them “chocolate chocolate” cookies and they disappear in a flash if I’m not quick to hide them in the basement freezer.
The recipe is an adaptation from a Fine Cooking publication I bought years ago. I have reduced the amount of sugar from the original and added ground flax and molasses. The result is a dense fudgy cookie that tastes a little healthy.
These cookies are deliciously soft if you’re careful not to bake them too long. They’re also great for homemade ice cream sandwiches. Make a more grown-up version by adding candied ginger, orange zest or a little instant espresso powder.
Fudgy flax cookies
- ½ cup butter, softened
- 2/3 cup brown sugar
- 1/3 cup sugar
- ½ cup canola oil
- 2 eggs
- 2 Tbsp Grandma Fancy Molasses
- 2 tsp vanilla
- 2 cups flour (use half whole wheat)
- 4 Tbsp ground flax
- ½ cup cocoa powder
- ½ tsp salt
- ¾ cup chocolate chips
- In a medium bowl, mash butter with the sugars.
- Add oil and egg and mix well.
- Add molasses and vanilla.
- In a separate bowl combine flour, flax, cocoa and salt.
- Add flour mixture to the egg-sugar bowl and mix well.
- Stir in chocolate chips.
- Drop by spoonful onto a parchment-lined baking sheet. Bake at 350 F for 10-12 minutes.
Makes about 2 1/2 dozen cookies.
Some delicious variations:
Add ½ cup chopped candied ginger, dried cranberries or dried cherries.
Add the grated zest of an orange.
Add 1 tsp instant espresso powder (add with egg and oil so it dissolves)