2013-Vegan-Recipe-book

Ingredients • ½ cup earth balance, softened a bit but not totally melted • ¾ cup packed light brown sugar • ¼ tsp salt • 1 tbsp pure vanilla extract • 2 tbsp water • 3 tbsp peanut butter • 1 ¼ cups all-purpose flour • ⅓ cup dark chocolate chips • 14 ounces dark chocolate Instructions Line two baking sheets with parchment paper or silpats. Using a mixer, beat Earth Balance, brown sugar, salt, vanilla, peanut butter and water until combined. Add flour and beat until incorporated. Fold in chocolate chips. Cover dough and refrigerate for 1 hour or a bit longer.

Roll chilled dough into 1-inch balls with the palms of your hands. Place on prepared baking sheets. Freeze for 25 minutes. Melt the remaining 14 ounces chocolate on the stove or in the microwave. Let cool to room temperature a bit. Remove one tray of cookie dough balls from the freezer. Dip each ball into the melted chocolate and remove using two forks or two spoons. Place the coated balls back onto the baking sheet and transfer to the refrigerator. Repeat with the second tray of cookie dough balls. Chill until the chocolate is set. Store in refrigerator until serving.