A Timeless Classic…….
If there is one cookie in this world that is absolutely timeless I would have to say that chocolate chip cookies are probably loved by just about everyone. With this being said, I have to admit that when I was a kid I was always a little “cookie shy” when it came to chocolate chip cookies. For some reason the older ladies that made them had this unique knack of making cookies with raisins appear as if they were chocolate chips. Seriously, how disheartening is it when you are expecting chocolate and you get fruit. No matter how much you love fruit, when you want chocolate, you just want chocolate!
As an adult I still can’t stand raisins in my cookies. I love them in cereal, oatmeal, and by the handful, but stick them in a cookie and you’ve lost my trust forever. 😉 I can tell you, without a shadow of a doubt, these cookies do NOT have any raisins. Just lots of ooey, gooey, chocolate. If you are a raisin person, by all means squeeze some in there, but please don’t surprise some unsuspecting little kid with a cookie they are dreaming is all chocolate. It could ruin their relationship with perfectly good cookies for years to come.
These particular cookies are double chocolate, so you can’t go wrong, but you can feel better about serving them, then most chocolate chip cookies, because the oil, sugar, and chocolate are all reduced, but you would never know it. I like the cookies that I make to fit the kids hands so these are probably about two, or three, bites for adults. Unless you are one of those people that just pops the entire cookie in your mouth. I have to admit that drives me crazy. How does a person even enjoy it, or taste it for that matter? When you have an amazing cookie, like this one, you need to enjoy it, take the time to savor it.
These cookies are plant based, and if you use nondairy chocolate chips (like Enjoy Life) they are even Vegan. Everyone one will be happy with this cookie. While I generally use Sugar 2.0 for all of my baking needs I only had brown sugar on hand for this recipe. I am happy to announce that Domino brown sugar is now made with NON GMO sugar beets. So, if you are in a pinch, you can rest easy that you aren’t using genetically modified sugar. I used wheat flour, but reduced it by adding some raw cacao powder. Cuts the carbs, and adds more chocolate, which is a total win win. I can say that the kids, hubby, and I love these cookies, which is rare. Make sure that you hide a few before they all disappear so you can sit back, relax, and enjoy!
What is your favorite cookie?
Have you ever been disillusioned by raisins fronting as chocolate chips? 😉
Perfect Double Chocolate Chip Cookies
By Angie Gouchenour
¼ cup Sugar 2.0
2 Tablespoons unsweetened organic apple sauce
2 Tablespoons coconut oil – Room temperature
2 Tablespoons plant based milk (I used cashew)
1 teaspoon vanilla flavoring
1/8 teaspoon baking soda*
¼ teaspoon cream of tartar*
¼ cup of raw cacao powder or 2 Tablespoons cacao nibs ground
¾ cup wheat flour (measured properly)
¼ cup non dairy chocolate chips
In a medium bowl cream together the Sugar 2.0, apple sauce, and coconut oil
Stir in the milk, and vanilla flavoring
In a small measuring cup mix together the baking soda, cream of tartar, cacao powder, and flour
Pour half cup of the flour mixture into the sugar mixture and combine
Stir in the other half of the flour mixture
Fold in the chocolate chips
Chill the dough while preheating the oven to 350’f
Once the oven is heated scoop small balls of dough (about the size of a bouncy ball) onto a parchment covered cookie sheet, gently press them flat with your hand
Bake 8 minutes
Remove from the oven and transfer to a cooling rack
*NOTE: You can use 1 tsp of baking powder in place of the baking soda and cream of tartar if you would like.
Recipe modified from Daily Rebecca