I know I am baking a whole lot. Perhaps too much. You’re probably looking forward to some miraculously delicious salad with quinoa and some other hippie stuff, but today I couldn’t help but bring you a fresh cookie formula because helloooo… it’s cookie period and I freaking love to bake them.
I know that a lot of of time we’re all about healthy goodies but there is no holding when it involves cookies this time around of year.
It’s not all too often when you’re able to find a good chewy double chocolate cookie. In fact, in the end of my bakery tours in different metropolitan areas, I think I’ve only stumbled upon a couple of. And many of them possess white chocolate chips which is great, but if you’re going to do chocolate i quickly fully believe you should stick with the true stuff.
The best part about these cookies isn’t only how decadent they taste but how easy they’re to make! Significantly it is possible to whip these up in 20 a few minutes and you also don’t even want an electric mixer. Another bonus? These only need 10 ingredients that you probably already have in your cupboards.
And the dough. Oh my the way the dough could have nearly killed me. I couldn’t maintain my fingers (or my encounter) out of the bowl. You may lose your mind over it. So full of chocolate. I’ve made these with both butter and coconut essential oil. I cherished the coconut oil version (what I’m posting today) because I utilized much less of it and it keeps the cookies super chewy. Mouth watering!
Another things I needed to tell you guys is normally how easy it really is to jazz these cookies up. Here are some variations to try:
-Use dark chocolate cocoa powder and chocolates chunks or chips.
-Chop up your favorite artisan chocolate bar instead of using chocolates chips
-Fold in dried cherries, walnuts, or pistachios.
-Try away peanut butter potato chips for a cookie that preferences just like a Reese’s Peanut Butter Cup
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1/3 cup unsweetened cocoa powder (I used Hershey’s)
1/2 teaspoon cooking soda
3/4 cup dark brown sugar
Preheat oven to 350 degrees F. Whisk together flour, cocoa natural powder, baking soda and salt; set aside.
In a large dish, beat cooled coconut oil, brown sugar, egg, vanilla and Suncakemom.Wordpress.Com coffee (if using) until creamy and even; about 1-2 a few minutes. Add in flour blend and incorporate until well mixed. Fold in chocolate chips. Move into little dough balls or work with a small cookie scoop to drop on a baking sheet and flatten somewhat with the palm of your hand. Bake 8-10 moments. I like to take mine out at 9 a few minutes so they stay gentle. Sprinkle with ocean salt immediately. Great on cookie sheet for a couple minutes then transfer to wire rack to complete cooling. Makes about 16 cookies.
TO MAKE GLUTEN FREE: I would recommend using quinoa flour.
TO MAKE VEGAN: I suspect you can sub a flax egg for the egg within this recipe, but have not tested it. Please let me understand should you choose.
Instead of delicious chocolate chips, you can chop up 3.5 oz of your preferred chocolate bar. These are quite great with chocolates cocoa powder and chocolates chunks/chips, if you like to achieve that.
These cookies look AMAZING! I really like a good chew up! Pinned!