I know I am baking a whole lot. Perhaps too much. You’re probably waiting for some miraculously delicious salad with quinoa plus some various other hippie points, but today I couldn’t help but bring you a new cookie formula because helloooo… it’s cookie time of year and I freaking want to bake them.

I know that most of time we’re all on the subject of healthy goodies but there is no holding when it involves cookies this time of year.

It’s not too often when you’re able to find a good chewy double chocolate cookie. Actually, in the end of my bakery trips in different metropolitan areas, I think I’ve only stumbled upon a couple of. 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 need to stick with the real stuff.

The best part about these cookies is not only how decadent they taste but how easy they are to make! Seriously it is possible to whip these up in 20 mins and you also don’t even need an electric mixing machine. Another reward? These only require 10 ingredients which you probably curently have within your cupboards.

As well as the dough. Oh my the way the dough might have almost killed me. I couldn’t maintain my fingertips (or my encounter) from the bowl. You may lose your brain over it. Therefore full of chocolate. I’ve made these with both butter and coconut oil. I treasured the coconut essential oil version (what I’m sharing today) because I utilized less of it and it helps to keep the cookies super chewy. Mouth watering!

Another things I wanted to tell you guys is how easy it is to jazz these cookies up. Here are some versions to try:

-Use dark chocolate cocoa powder and dark chocolate chunks or chips.

-Chop up your preferred artisan chocolate pub instead of using delicious chocolate chips

-Fold in dried out cherries, walnuts, or pistachios.

-Try out peanut butter chips for a cookie that tastes like a Reese’s Peanut Butter Cup

5.0 from 1 reviews

Ingredients

1/3 cup unsweetened cocoa powder (I used Hershey’s)

1/2 teaspoon baking soda

3/4 cup dark brown sugar

1 egg

Instructions

Preheat oven to 350 degrees F. Whisk together flour, cocoa natural powder, baking soda pop and salt; set aside.

In a large bowl, beat cooled coconut oil, brown sugar, egg, vanilla and coffee (if using) until creamy and steady; about 1-2 mins. Add flour blend and incorporate until well mixed. Fold in delicious chocolate chips. Move into little dough balls or work with a little cookie scoop to drop on a baking sheet and flatten somewhat with the hand 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 couple minutes then transfer to wire rack to complete chilling. Makes about 16 cookies.

TO MAKE GLUTEN FREE: I would recommend using quinoa flour.

TO MAKE VEGAN: I think it is possible to sub a flax egg for the egg within this recipe, but have not tested it. Please let me know should you choose.

Instead of chocolates chips, you can chop up 3.5 oz of your preferred chocolate bar. These are quite wonderful with dark chocolate cocoa natural powder and dark chocolate chunks/chips, if you like to achieve that.

Not worried.

These cookies appear AMAZING! I love a good chew up! Pinned!

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