Friday, June 11, 2010

Double Chocolate Chip Cookies

You can really call these "healthy indulgence"... which is another musing for another time. I thank my friend Laura for that beautiful description of my "type" of cooking. Just look at the ingredients and see that they are harmless, harmless, harmless yet again I had kids asking me to give the recipe to their Mums. Love that, and so will you....

1 cup (200ml) coconut oil, melted and slightly cooled
2 eggs
1 1/4cups (155 grams) organic cane sugar
1 cup (125 grams) unsweetened cocoa powder
1 tsp/coffee spoon sea salt
2 Tbl/soup spoons vanilla extract
2 cups (250 grams) flour
1 tsp/coffee spoon baking soda
1 cup chocolate chips or one large dark chocolate bar broken/cut into small pieces

Pre-heat oven to 325F/160C.
Line 2 baking sheets with baking/parchment paper.

In medium bowl, whisk together wet ingredient - oil, eggs and vanilla.
In another medium bowl mix dry ingredients - flour, baking soda,sea salt, cocoa powder, sugar.
Using a rubber spatula, carefully blend wet ingredients into dry.
Gently fold in chocolate pieces/chips until evenly distributed throughout the dough.

If the batter seems to loose or liquidity to make cookie, keep adding 2 spoons of flour until it gets to a firmer consistency. (I'll adjust this measurement in my future trials).
With a spoon, scoop onto cookie sheets 5 cm/1 inch apart. You can gently press with the heel of your hand to flatten OR round them a bit into little balls with your fingers to make a puff-ier" cookie.

Bake cookies on center rack for 12-14 minutes, rotate pan 180degrees after 9 min., if you can remember.
Let the cookies stand on the sheet for a good 10 min before moving to a wire rack to cool- if they aren't eaten already.....

Store in an airtight container at room temperature for up to 4 days.

For a egg & gluten free version of this recipe, ask!

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