Flavor ideas
Mexican hot chocolate: sub spices for cinnamon and cayenne
Double chocolate chip cookies
Yield:
4 cookies
Prep Time:
5 minutes
Cook Time:
9 minutes
Total Time:
14 minutes
A simple yet classic cookie that is perfect for chocolate lovers.
Ingredients
- 1 Tbsp. + 2 1/2 tsp. (25g) coconut oil
- 2 tsp. (3g) coconut milk powder
- 1 Tbsp. (10g) cocoa powder
- 1/2 tsp. espresso powder
- 1 Tbsp. + 1 1/4 tsp (17.5g) white sugar
- 2 Tbsp. (25g) brown sugar
- 1/4 (12.5g) egg
- 1 1/4 tsp. (6.3g) milk
- 1/4 tsp. vanilla
- 1/4 tsp. amaretto
- 1/4 tsp. baking soda
- 1/4 cup + 2 1/4 tsp. (37.5g) flour
- 1/8 tsp. salt
Mix-ins
- 2 Tbsp. (22g) white chocolate chips
- 2 Tbsp. (22g) dark chocolate chips
Instructions
- Brown coconut milk powder in coconut oil. Once brown, stir in cocoa powder and espresso powder. Set aside to cool for 10 minutes.
- Beat coconut oil mixture with sugars until combined. Add egg, milk, vanilla, and amaretto. Beat until fully combined and smooth.
- Add salt and fully combine. Repeat with baking soda.
- Stir in flour until fully incorporated. Fold in white and dark chocolate chips until fully incorporated and intermixed.
- Scoop dough into 4 equal balls. Chill for at least 30 minutes, up to 2 days.
- Bake at 350°F for 8-9 minutes, until edges are set and center is mostly firm. Allow to cool on baking sheet for 5 minutes, then move to a wire rack.
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