Forget chocolate, let’s do Double Chocolate
I am a chocolate lover. Chocolate is a staple in my everyday life and I need it after or with every meal. So it’s important that I have cookies, granola bars, or pieces of chocolate stocked up! A recipe that involves double chocolate is best to meet my everyday chocolate needs. They also happen to be easy to make, can be kept frozen, and are extra chocolatey.
Funny enough, this recipe was requested by my boyfriend, Brenden, because his favorite cookies are the double chocolate chip ones from Subway. Our goal was to re-create those cookies and make them safe for me (aka no preservatives). Luckily, I did just that! These also happen to be even more gooey and perfectly soft and chocolatey.
These cookies are packed with chocolate, topped with chocolate, and best served warm with, may I say, extra chocolate *drools*. My favorite part of baking these cookies is the to-die-for smell of the kitchen that lingers for hours. They’re a sweet treat I love to share with others and they’re perfect for the warm, cozy nights on the couch or (how I enjoy them) as a treat on the go!
Ingredients:
- Unbleached, organic all purpose flour
- Organic cacao powder
- Baking soda
- Himalayan pink sea salt, regular sea salt works great too!
- Organic unsalted butter
- Organic cane sugar
- Natural maple syrup
- Organic almond milk (or greek yogurt!)
- Chocolate chunks or squares cut into small pieces.
How to make:
Similar to my chocolate chip cookie recipe, these cookies are easy to make and require very simple ingredients. The key to these cookies is cacao powder which also happens to have great nutritional value. It’s a win-win!
Start by pre-heating the oven to 375 degrees and line a cookie sheet with parchment paper (tinfoil works too). In one bowl, sift together the flour, cacao powder, sea salt, and baking soda and put to the side. In another bowl, add in butter that has been softened, but not melted, and sugar. Beat the butter and sugar with a hand mixer until it is well combined. Then add in the vanilla and almond milk and beat again for 2-3 minutes.
Pour the dry ingredients into the wet and combine with a large spoon. The dough will be stickier than most cookie doughs, but this is totally normal! After the dough is mixed, use a knife and cutting board to chop the chocolate into shredded pieces. Mix half of the chocolate into the dough and save the other half for later.
Grease your parchment paper then roll the cookie dough into balls and place onto the cookie sheet. Slightly flatten out the dough balls and add the remaining chocolate to the top. Bake the cookies for 12-14 minutes in the oven and then take them out to cool. Serve and enjoy!
Check out these other great desserts:
- Soft Chocolate Chip Cookies
- Sulfite free Oatmeal Chocolate Chip Cookies
- Moist and Gooey Sulfite Free Brownies
Chewy Double Chocolate Chip Cookies
Ingredients
- 1 cup All purpose flour Unbleached & Organic
- 2/3 cup Cacao powder
- 1 tsp Baking soda
- 1 tsp Sea salt
- 1/2 cup Unsalted butter softened
- 2/3 cup Cane sugar
- 1 tsp Vanilla
- 4 tbsp Almond milk sub dairy milk or Greek yogurt
- 1/4 cup Chopped chocolate
Instructions
- Pre-heat the oven to 375 degrees and line a baking sheet with parchment paper.
- In one bowl, mix the flour, cacao powder, baking soda, and sea salt.
- In another larger bowl, use a hand mixer to blend together the softened butter and cane sugar. When well mixed, add in the vanilla and almond milk and mix again until combined.
- Pour the dry ingredients into the wet ingredients and mix until combined.
- Add in 1/2 of your shredded chocolate chips then roll the dough into balls and place on the pan. Slightly flatten out the cookies and add the remaining chocolate to the tops.
- Bake for 12-14 minutes then let the cookies cool for at least 5 minutes and enjoy!
Notes
- The cookie dough will be sticky which is normal!
- For the chocolate, I prefer to chop up some chunks or squares with a knife. This makes for the best shredded chocolate that goes really well in these cookies.
