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On a sheet of wax paper, stir together the flour, cocoa, baking powder, baking soda, and salt. In a large bowl, with the mixer at medium speed, beat the soy margarine, maple sugar and Sucanat until light and fluffy. Beat in the chocolate and vanilla. Beat in the egg. Reduce the speed to low and beat in the flour mixture until well combined. Divide the dough in half. On separate sheets of wax paper, shape each piece of dough into a 12 x 1 ½-inch log. Wrap each log in the wax paper and freeze overnight.
Preheat the oven to 350 degrees F. Keeping the second log in the freezer, cut 1 log into scant ¼ inch thick slices. Place the slices 1 inch apart on two large, ungreased cookie sheets. Bake 10 to 11 minutes, rotating sheets between upper and lower racks halfway through baking, until baked but soft in the center. Cool the cookies on the cookie sheets on wire racks for 1 or 2 minutes. Remove from the cookie sheets and cool completely. Repeat with the second log. |
