I know I am baking a lot. Perhaps too much. You’re probably looking forward to some miraculously delicious salad with quinoa and some other hippie points, but today I couldn’t help but bring you a new cookie formula because helloooo… it’s cookie period and I freaking love to bake them.
I know that most of time we are all approximately healthy goodies but there’s no holding back when it involves cookies this time of year.
It’s not too often when you can find a good chewy double chocolate cookie. In fact, after all of my bakery travels in different cities, I believe I’ve only stumbled upon one or two. And most of them possess white chocolate potato chips which is good, but if you’re going to do chocolate i quickly fully believe you should stick with the true stuff.
The very best part about these cookies isn’t just how decadent they taste but how easy they are to make! Significantly it is possible to whip these up in 20 a few minutes and you don’t even want an electric mixing machine. Another reward? These only require 10 ingredients that you probably curently have inside your cupboards.
As well as the dough. Oh my the way the dough might have nearly wiped out me. I couldn’t keep my fingertips (or my encounter) from the bowl. You might lose your brain over it. So full of delicious chocolate. I’ve produced these with both butter and coconut oil. I treasured the coconut oil version (what I’m sharing today) because I used much less of it and it helps to keep the cookies super chewy. Great tasting!
Another things I wanted to tell you guys is how easy it is to jazz these cookies up. Below are a few variations to try:
-Use dark chocolate cocoa powder and dark chocolate chunks or chips.
-Chop up your favorite artisan chocolate bar rather than using chocolates chips
-Fold in dried cherries, walnuts, or pistachios.
-Try out peanut butter potato chips for any cookie that tastes just like a Reese’s Peanut Butter Cup
5.0 from 1 reviews
Ingredients
1/3 cup unsweetened cocoa powder (I utilized Hershey’s)
1/2 teaspoon baking soda
3/4 cup dark brown sugar
1 egg
Instructions
Preheat oven to 350 levels F. Whisk collectively flour, cocoa natural powder, baking soda and salt; reserve.
In a large dish, beat cooled coconut oil, brown sugar, egg, vanilla and coffee (if using) until creamy and smooth; about 1-2 a few minutes. Add flour blend and incorporate until well mixed. Fold in chocolates chips. Roll into small dough balls or use a little cookie scoop to drop on a baking sheet and flatten somewhat with the palm of your hands. Bake 8-10 a few minutes. I love to take mine out at 9 a few minutes so they remain soft. Sprinkle with ocean salt immediately. Great on cookie sheet for a few minutes after that transfer to cable rack to finish chilling. Makes about 16 cookies.
TO CREATE GLUTEN FREE: I would recommend using quinoa flour.
TO CREATE VEGAN: I suspect you can sub a flax egg for the egg with this recipe, but haven’t tested it. Make sure you let me know should you choose.
Instead of chocolate chips, you can chop up 3.5 oz of your favorite chocolate bar. These are quite great with chocolates cocoa natural powder and chocolates chunks/chips, if you like to do that.
Not worried.
These cookies appear AMAZING! I really like a good chew up! Pinned!
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