Orange-Chocolate-Chocolate Chip Cookies

This weekend I made Orange-Chocolate-Chocolate Chip Cookies from Veganomicon to take with me to visit my family. The recipe is a variation on the Chocolate-Chocolate Chip-Walnut Cookies, which sound good, but I'm a sucker for anything orange.

The cookies were super chewy and moist inside and a little crispy outside, so the texture was perfect. The first bite is a wonderful taste sensation of orange and chocolate, with the chocolate chips adding even more chocolate goodness. I thought the orange flavor faded a bit after the first bite, but everyone else who tried one thought the amount of orange flavor was just right. Still, I might add a tiny bit more orange zest next time I make them.
I reviewed Veganomicon for Cook Vegan Lover's Cookbook Club (read all the participants' reviews here) and really loved it. I think it's especially good for omnivores who want to try out vegan cooking because most recipes use basic ingredients, and most of the recipes are fabulous. Read my complete review here. I've never posted a Veganomicon recipe before, but, ethically, I think posting one or two to show how great the recipes are is OK. Personally, I would be much more likely to buy a cookbook if I tried out some recipes first. OK, end of disclaimer. Here's the recipe! If you want to try the Chocolate-Chocolate Chip-Walnut or White Chocolate Chip-Cherry-Chocolate variations, check out the book!
Orange-Chocolate-Chocolate Chip Cookies
Makes 36-40 cookies (depending on how big you make them)

Ingredients

• 2 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup canola oil
• 1 1/2 cups sugar
• 4 teaspoons ground flaxseeds (recipe says you can omit them if you don't have them, but the cookies will be less chewy)
• 1/2 cup soy milk
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon pure almond extract
• 3 teaspoons finely grated orange zest
• 3/4 cup vegan chocolate chips

Instructions

1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper (or use cooking spray).
2. Sift all dry ingredients into a large bowl, and mix with a fork to combine.
3. Add the sugar and canola oil into another large bowl, and stir with a fork until combined. Add the soy milk, vanilla and almond extracts, flaxseed, and orange zest. Mix well with a fork.
4. Add the dry ingredients into the wet ingredients in three batches, stirring with a fork to combine after each addition. If it gets too dry (mine didn't), use your hands. Once all the ingredients are combined, fold in the chocolate chips.
5. If your dough is wet (mine was), use a tablespoon to drop it onto the baking sheets, leaving one inch between each cookie because they'll spread. The original recipe said the dough would be stiff; if yours is, roll the dough into a one-inch ball, then flatten into a cookie and place on the cookie sheet.
6. Bake for 10 minutes. Remove from the oven and let them sit on the baking sheet for 5 minutes, then move them to a wire rack to cook completely.