Are you ever in the mood for a chocolate cookie that is dense, soft, and chewy all at the same time? Here's one that I would say is almost brownie-like in consistency. Not the gooey kind, but the slightly raised dense cakey variety. The added touch of raspberry flavor also works well with the chocolate. It's a recipe from the book Veganomicon, which as the title suggests, makes these dairy-free, egg-free, and, in this case, nut-free. I agree with the authors who say that these would work great as ice cream sandwich cookies. After I bit into one, I did think that a scoop of vanilla ice cream paired with it would have hit the spot.
These are also simple enough to make with kids. I made these with my children and they enjoyed pressing (or rather in their case, smashing) the dough balls into flat cookie shapes. I think you could also roll the dough out and use cookie cutters.
RECIPE for Chewy Chocolate Raspberry Cookies by Isa Chandra Moskowitz and Terry Hope Romero