We interrupt this message...

...because there was a cookie emergency.

A chocolate emergency. A low-energy on a Friday night emergency. A what-am-I-doing-with-my-career emergency. An "it's a recession," "the middle east is exploding again," "my car battery died today" and "I'm out of eggs" emergency.

You know, an emergency. So I made some really great vegan chocolate chunk cookies.

(Yup. I just confirmed. They are really good.)

Here - you make them too:

• 2 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 3-4 tablespoons unsweetened cocoa powder
• dash cinnamon and nutmeg, if you wish
• 5-7 ounces dark chocolate, chopped up coarsely
• 1/3 cup coffee, cold (you can use water if you want)
  
• 2 tablespoons agave nectar or honey
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract (optional, but good)
  
• handful of raisins or dried cherries
  
• 1/2 cup (dash more) canola or olive oil

1. Preheat oven to 350 degrees.
   
2. Sift together flour, cocoa, salt, sugar and baking soda. Add chopped up chocolate
3. Steep raisins or dried cherries in 1/2 cup boiling water for 2-3 minutes. Drain and set aside
4. Mix together wet ingredients in separate bowl: coffee, oil, agave nectar (or honey), vanilla and almond extract, and drained raisins/cherries.
5. Combine wet and dry ingredients. The batter will look very strange - sort of piece-mealy and a bit oily. If it looks like there's no way it will come together, add a dash more coffee or oil, but don't go too much over 1/2 cup total oil.
6. Form by hand into balls, about 1 1/2 inch in diameter. Squish slightly, and space relatively close together on an ungreased cookie sheet (16 to a cookie sheet). They won't spread much.
7. Bake for 10 minutes. If you bake them longer, they will be thoroughly crunchy, but I like mine soft.
8. Cool on cookie sheet for 2-3 minutes (they're delicate at first), them move to cooling rack until firm.

Eat, and enjoy the cholesterol-free and chocolate bombs!