Peppermint Double Dark Chocolate and Macadamia Nut Cookies

INGREDIENTS:
makes about 7-8 dozen mini cookies

Inspiration taken from: http://www.cestlavegan.com/2010/12/mega-chocolate-mint-holiday-cookies/

3 ounces Earth Balance non-hydrogenated shortening
3 ounces Earth Balance non-hydrogenated margarine
3/4 cup organic sugar
3/4 cup packed brown sugar
1 tablespoon EnerG egg replacer powder
1/4 cup warm water
1 teaspoon vanilla extract
1/2 teaspoon all-natural mint extract
1/3 cup (2 oz) chopped non-dairy semi-sweet (or dark) chocolate, melted and cooled
1/4 cup cocoa powder
2 cups organic unbleached all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1 cup cup non-dairy semisweet chocolate chips
½ cup chopped macadamia nuts

DIRECTIONS:

1 - Preheat the oven to 350 degrees F.  Line baking sheets with parchment paper and set aside.

2 - Sift cocoa powder, flour, baking soda and salt into a small bowl.  Set aside.

3 - In the bowl of a stand mixer (or with a hand mixer), beat the shortening.  Add the margarine, and beat again.  Scrape the sides of the bowl, add both sugars, and cream the mixture.

4 - In a small bowl, whisk the EnerG powder with the warm water.  Add the EnerG mixture along with both extracts and the melted chocolate to the creamed mixture.  Beat until all the chocolate is incorporated, scraping the sides of the bowl as needed.

5 - Add the dry ingredients, and with the mixer on low, slowly pour in the chips.  Mix until the dry ingredients are incorporated.

6 - For mini cookies, drop rounded teaspoons of dough 2 inches apart on the parchment lined baking sheet.  Push each dough ball down to slightly flatten. Bake for 5 minutes, flip the trays around, and bake for another five minutes, or until cookies are just set.  Cool on baking sheets and store at room temperature.