Here are what you will need to make these wonderful chocolaty Italian dipping cookies:
- 4 1/2 cups whole wheat pastry flour, freshly ground
- 1/2 cup lentil flour (green, red or brown - it doesn't matter)
- 1 1/2 cups cocoa powder
- 2 Tablespoons baking powder
- 1 cup butter
- 1 cup SUCANANT
- 6 large eggs (or 9 medium)
- 1 Tablespoon vanilla
- 2 cups chocolate chips (divided)
- 2 Tablespoons coconut oil
In one bowl mix all the dry ingredients - flours and powders.
In another bowl cream together the butter and SUCANANT.
Next add in the eggs and the vanilla to the butter mixture.
Now slowly, 1/2 cup at a time, add in the dry ingredients. Fist off by adding in 1 cup of chocolate chips. (You will need a really heavy duty mixer to handle this dough.)
Now dump out the dough and finish off the mixing by kneading the dough with wetted hands.
Next, separate the dough into two pieces and flour them.
Press each piece about 1/2 inch thick and 4 to 5 inches wide.
Cut the dough into 1/2 inch wide cookies.
Then bake at 400 degrees Fahrenheit for 25 minutes. When the 25 minutes are up, remove the cookies from the oven, cut and separate them onto two baking sheets.
Then return the cookies to a 300 degree Fahrenheit oven for 1 hour. After removing the cookies, let them cool while you mix in a pot the remaining cup of chocolate chips and the coconut oil.
Heat the chocolate and coconut oil until melted and then spread onto the tops of the cookies.
Let cool - if you can wait that long before eating one.