One of my favorite sweets ever is a good chocolate chip cookie. I have had several recipes I have blogged sharing my favorite chocolate chip cookie recipes… However, I have not bloggged my recent “boo boo” turned “awesomeness” recipe on an old favorite. A few years ago I blogged THIS RECIPE. A recipe for a flat cocoa wafer type cookie. I love that recipe… and one day I was making it up and realized while mixing it that I had made a mistake.
I accidentally put in WHOLE eggs instead of just the egg whites (that my original recipe had called for).
I went with it though and made the cookies anyway. To my delight the cookies came out even better!
Since then I have tweaked how I make them a little bit – making it faster and easier to whip up a batch. So since these are a favorite in our family now, I thought it was due time to share the result with all of you.
Enjoy! I promise you, you’ll be obsessed with this recipe. I could eat these cookies for breakfast, lunch and dinner. So rich and soft. Perfect blend of sweetness.
**I BTW ALWAYS double this recipe when I make it. We have a bigger family than some though. The doubled recipe I think is ideal for a family of 5+ – families with 4 or so people, keep it as is.***
- 1 cup white hard wheat (or red hard wheat - both work great)
- 1/2 cup unsweetened cocoa
- 1/4 teaspoon baking soda
- 1/4 raw salt
- 3 tablespoons unsalted butter (room temp)
- 3 tablespoons organic coconut oil (room temp, melted or unmelted, either works)
- 1 cup sucanat (sugar cane natural - or brown sugar would be a substitute)
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- chocolate mini morsels (optional)
- Go ahead and pre-heat your oven to 350F.
- In your mixer add in your unsalted room temp butter, coconut oil, sucanat and vanilla. Blend this until it creates a paste.
- In another bowl add all your dry ingredients. So your flour, baking soda, salt. Stir that up until blended well.
- Now add in your egg to the sugar paste you just mixed up. Once that is blended well, start adding in your flour mixture little by little.
- It will then make your cookie dough. It should be a soft yet mold-able.
- I then take my hands and pull out small hunks of dough. Id say around a table spoon - 2 table spoons in size. I create a ball in my hand, then I squish the ball into a patty onto my baking stone that is prepped and ready.
- I then take some tiny mini chocolate morsels and top the cookie with just a couple and push them into the dough slightly. This is optional :)
- Then bake your cookies at 350F for 10-12 minutes until the tops look cracked.
- Transfer to cooling rack and you are good to go.
- IMO these cookies taste even more amazing the next day! I keep my cookies out in a glass cake display, so the air gets to them some what. Not sure if that what makes them even more amazing... but they are soft even days later.