I have a lot of cravings and often they involve chocolate, or some form of sugar (unrefined sugar for me). Though unrefined sugar is still sugar so when I give in to my cravings, I bake something like these decadent double chocolate chip cookies. These are soft and chewy cookies, with a very rich taste I long for. Craving solved! This recipe is dedicated to all you fellow chocoholics out there. Remember these are meant to be an occasional treat, not an everyday occurrence.
I believe the bulk of one’s diet should focus on foods that nourish the body and make you feel good. The ingredients used in this recipe differ greatly from the ingredients in a regular recipe using all purpose flour, refined sugars and unhealthy fats. Optional ingredients for this recipe include the mini chocolate chips, as they do contain sugar. I rationalize that this very small amount will give me the delicious double chocolate chip cookie taste that I remember from my childhood.
Cookies are my absolute favorite treat to make for my family to enjoy. I hope you enjoy this recipe for one of my favorite splurges in the kitchen.
- 128 grams blanched almond flour, about 1 cup plus 2 tablespoons
- 30 grams tapioca starch, about ¼ cup
- 30 grams cocoa powder or cacao, about ¼ cup
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 74 grams Nutiva Organic Superfood shortening, about ¼ cup plus 3 tablespoons
- 106 grams granulated maple sugar, about ½ cup
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips (optional)
- Preheat oven to 350 degrees Fahrenheit.
- Set aside large cookie sheet lined with parchment paper.
- Mix blanched almond flour, tapioca starch, cocoa powder (or cacao), baking soda and sea salt with whisk in medium bowl and set aside.
- Using large stand mixer, cream together shortening and granulated maple sugar until light and fluffy. Stop mixer periodically and use spatula to scrape the batter off the sides of the mixing bowl to incorporate.
- Once fully creamed, add in the eggs and vanilla extract. Continue mixing.
- Next, add dry ingredients to the wet ingredients, a little at a time, stopping to use spatula to incorporate.
- Once dough is ready, fold in the mini chocolate chips by hand, for an extra fudgy taste. For those who choose to eat free of refined sugars, simply leave the chocolate chips out.
- Using a medium cookie scoop (holds 1½ tablespoons = 2¾" diameter cookie), place scoops of dough on parchment lined cookie sheet.
- Bake at 350 degrees Fahrenheit for 7-10 minutes. Due to varying oven temperatures, it is important to keep an eye on the cookies as they are baking so they don't overcook.
- Once they are finished baking, either devour immediately for that addictive, gooey chocolate taste, (not that I've ever tried this), or simply cool completely and place in airtight container. If you want to preserve the freshness of the cookies place them in a sealed plastic baggie in the freezer and enjoy right out of the freezer (this is a favorite in my home).