Rich and Moise Cocoa Chocolate Chip Cookies

Soft and Rich Dark Cocoa Chocolate Chip Cookies

Soft and Rich Dark Cocoa Chocolate Chip Cookies using Whole GrainsOne 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.***

 

Soft and Rich Dark Cocoa Chocolate Chip Cookies

Ingredients

  • 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)

Instructions

  1. Go ahead and pre-heat your oven to 350F.
  2. In your mixer add in your unsalted room temp butter, coconut oil, sucanat and vanilla. Blend this until it creates a paste.
  3. In another bowl add all your dry ingredients. So your flour, baking soda, salt. Stir that up until blended well.
  4. 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.
  5. It will then make your cookie dough. It should be a soft yet mold-able.
  6. 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.
  7. 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 :)
  8. Then bake your cookies at 350F for 10-12 minutes until the tops look cracked.
  9. Transfer to cooling rack and you are good to go.
  10. 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.
  11. Enjoy!
http://dreawood.com/2015/04/soft-and-rich-dark-cocoa-chocolate-chip-cookies/

Great recipe for Whole Grain Soft Double Chocolate Chip Cookies

Great recipe for Whole Grain Soft Double Chocolate Chip Cookies

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