I know I’ve been baking a lot. Perhaps too much. You’re probably waiting for some miraculously delicious salad with quinoa and some various other hippie issues, but today I couldn’t help but bring you a new cookie recipe because helloooo… it’s cookie season and I freaking want to bake them.

I know that a lot of of time we are all on the subject of healthy goodies but there’s no holding back when it comes to cookies this time of year.

It’s not too often when you can find a good chewy double chocolates cookie. In fact, after all of my bakery travels in different cities, I believe I’ve only discovered a couple of. And many of them possess white chocolate potato chips which is great, but if you are going to do chocolate then I 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! Significantly it is possible to whip these up in 20 mins and you also don’t even want an electric mixer. Another bonus? These only need 10 ingredients that you probably curently have in your cupboards.

And the dough. Oh my the way the dough could have nearly wiped out me. I couldn’t keep my fingertips (or my encounter) from the bowl. You might lose your mind over it. Therefore full of chocolates. I’ve produced these with both butter and coconut oil. I cherished the coconut oil version (what I’m writing today) because I utilized much less of it and it keeps the cookies super chewy. Mouth watering!

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

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

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

-Fold in dried cherries, walnuts, or pistachios.

-Try away peanut butter chips for any cookie that tastes such as a Reese’s Peanut Butter Cup

5.0 from 1 reviews


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

1/2 teaspoon baking soda

3/4 cup dark brown sugar

1 egg


Preheat oven to 350 degrees F. Whisk together flour, cocoa 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 clean; about 1-2 mins. Add in flour blend and incorporate until well combined. Fold in chocolates chips. Roll into little dough balls or use a little cookie scoop to drop on the cooking sheet and flatten somewhat with the hand of your hands. Bake 8-10 a few minutes. I love to consider mine out at 9 a few minutes so they stay soft. Sprinkle with sea salt immediately. Cool 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 CREATE VEGAN: I suspect it is possible to sub a flax egg for the egg in this recipe, but have not tested it. Make sure you let me know if you do.

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

Not worried.

These cookies look AMAZING! I really like a good chew up! Pinned!

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