Wednesday, February 22, 2017

Double Chocolate Chip Cookies

A chocolate cookie with chocolate chips?  Yes please!  I am a self proclaimed chocoholic.  Gimme alllllllll the chocolate.  My boys are following in my footsteps because when asked what his favorite food is, Chase often says either crab legs or chocolate.  Expensive taste, this 7 year old of mine!  He recently requested a chocolate cookie that was "ALL chocolate, no vanilla"...which basically meant that everything had to be brown.

So, to all you other chocolate lovers, these cookies are for you!


Butter.  Lots of butter in these babies.  That's one of the reasons they are so darn good.  Butter makes everything better!

A few years ago, I switched from using standard cocoa powder to cacao powder, which is a more natural form of the cacao beans.  Cacao is full of antioxidants and living enzymes that have been shown to have a variety of health benefits.  Cocoa powder on the other hand is processed at a high temperature which lowers the overall nutritional value.  You may be thinking, with all of that butter, who really cares if the chocolate part of the cookie has antioxidants?  And, you're probably right.  But, it makes me feel better about consuming them and feeding them to my kids if they contain a little bit of something good for them!  

Speaking of simple swaps, another swap I frequently make is trading all purpose flour for whole wheat pastry flour.  I use this flour for almost everything that calls for all purpose.  I'm hoping that these small changes will add up to big results at some point. =)


Ingredients:
2 sticks of salted butter, softened (16 Tbs) 
1 1/2 cups brown sugar, packed
1/2 cup white sugar
2 eggs
3 tsp vanilla
1 cup all purpose or whole wheat pastry flour
2/3 cup cacao or cocoa powder 
1/2 tsp baking soda
1 12oz bag semi sweet chocolate chips

Directions:
In a large bowl, cream the butter and both sugars together until well blended.  Add the eggs and vanilla and mix to combine.  Add flour, cocoa, and baking soda and mix well.  Fold in the chocolate chips.  Cover and refrigerate for at least 2 hours.


Preheat oven to 350°.  Using a 3 tablespoon scoop, drop cookie dough on a baking sheet lined with parchment paper or a silicon baking mat.  Space cookies about 2” apart.  Bake 12-14 minutes until the tops are set.  Remove from oven and let cool on the baking sheet for 5 minutes before transferring them to a wire rack to continue cooling.  

Print recipe for Double Chocolate Chip Cookies here.



 photo Niki Heart Auto signature-2_zpso77bkiti.png

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