Double Chocolate Chip Cookies
I hesitate to mention these cookies are paleo and gluten free, as it may turn some people off. BUT if you love brownies, especially the corner piece that’s crispy on the outside and chewy and gooey inside, then these are for you! They are almost molten in the middle and incredibly chocolatey. Have I sold them yet?? Thanks to Melissa who texted me at 6am to tell me I had to make these cookies immediately cause they were that good. Yes Melissa, they are.
Tips:
I made two batches of these cookies. The first I placed just the rounded cookie dough on a tray and baked it that way. They didn’t flatten much, so the cookies were puffy and very fudge inside. The next batch I flattened the cookies a bit before I baked them. They came out prettier and still were chewy inside. Deals choice.
I was asked if the coconut oil should be melted or not. Melting the oil gives you a flatter cookie. The coconut oil in a solid form will give you a more fluffy cookie.
Unless it’s important for the cookies to be paleo, you can use whatever chocolate chip you enjoy by the handful.
Double Chocolate Chip Cookies
Recipe from One Lovely Life
Makes about 40 cookies
PREP 10 minutes
COOK 10 minutes
INGREDIENTS
2/3 cup chocolate chips, melted
1/2 cup coconut oil
1/2 cup unsweetened cocoa powder
1 cup coconut or maple sugar (you can also use white or brown sugar)
2 eggs
1 tsp vanilla extract
1/4 tsp almond extract
1 1/4 cup blanched almond flour (we use Honeyville brand)
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup chocolate chips (we like Enjoy Life or Guittard Semi-Sweet)
INSTRUCTIONS
Preheat oven to 350 degrees. Line 4 cookie sheets with parchment or a silpat.
Using a stand mixer or hand mixer combine coconut oil, cocoa powder, and sugar until the granules have dissolved somewhat. Go slowly at first as the cocoa powder can create a chocolate cloud.
Add eggs, vanilla, and almond extract and continue to beat until very smooth. Mix in cooled melted chocolate.
Mix in almond flour, baking soda, and salt until combined.
Fold in chocolate chips. (The dough will feel a bit like thick brownie batter)
Scoop dough into 1″ balls and place 12 on the baking sheet.
Bake for 9-10 minutes, or until the edges are set but the centers are still a bit soft.
Allow to cool 5 minutes on the baking sheet (the residual heat will set the centers), then transfer to a cooling rack. Repeat with remaining cookie dough.