Would you like a cookie?
Or would you prefer a brownie?
These double chocolate chip cookies are a must-try for chocolate lovers!
By the way:
No one should ever make you choose between brownies or cookies.
That is just cruel.
Chocolate Cookies
- 1/2 cup spelt flour (or ww pastry or white flour. You can use Arrowhead Mills’ gf mix if you add a little extra liquid so the dough is less crumbly.) (70g)
- 1/4 cup cocoa powder (20g)
- 1/4 tsp baking powder
- 1/4 tsp salt (just under level)
- 1/4 plus 1/8 tsp baking soda
- 1/4 cup xylitol or sugar (45g)
- 1 NuNaturals stevia packet, or 1 tbsp extra sugar
- 1 tsp pure vanilla extract
- 5 tbsp vegetable or coconut oil (50g)
- If needed: 1-2 tbsp milk of choice or more oil
- 1/3 to 1/2 cup mini chocolate chips (50-65g) (Technically, you can omit… but the recipe is so much better if you don’t! Mini chips are ideal; if you must use regular-sized, I recommend chopping them up to be smaller so you get chocolate in every bite.)
- optional: a few drops of pure almond extract, for a fun flavor variation
In a mixing bowl, combine all dry ingredients and stir very well. In a separate bowl, mix all liquid ingredients. Now pour wet into dry, stir to combine fully, transfer the dough to a big plastic bag, and smush into one big ball while still inside the bag. Remove from bag and make mini balls, place on a greased cookie sheet, then fridge at least 30 minutes, or freeze 15 minutes. (If you want crispy healthy cookies, you can skip this step and bake immediately.) Preheat oven to 325 F, then bake 10 minutes. They will look underdone when they come out, but that is ok. Just be sure to let them cool at least another 10 minutes before trying to pick the cookies up. (If you want flatter cookies than the ones in the photos, you can flatten them before or after they go in the oven.) Makes 14-17 cookies. For soft cookies, store in a lidded plastic container; for crispy cookies, store in a glass container.
What is your favorite holiday cookie?
Mine is probably chocolate-chip. I’m boring! But I also used to really like these mini pecan tarts my grandmother made, with a buttery cream-cheese crust. At some point I want to create a healthy and vegan cookie from that recipe. Also: thanks for all the unusual cookie suggestions the other day. I’m still trying to decide which idea to play around with first. The cream puff suggestion seems to be winning at the moment, even though it’s not a cookie!
Link of the Day:
….No-Bake Peanut Butter Cookies
One of my favorite cookie recipes ever… Happy National Cookie Day!!
Josephine says
I just made these and I totally skipped the ziplog bag and also the freezing/cooling part because I had no time. They still turned out amazing 🙂 Katie, I’ve been following your recipes since like 4 years or something, and I just want to say: you rock!
Sawsan says
Followed this recipe to a T, they came out with the texture of a sandy and they were a bit salty. Not saying they turned out bad, but it was certainly not what I was expecting. Everyone else seemed to thing they were delicious though! I always turn to your blog for recipes and this is the first recipe off your blog that didn’t turn out the way I liked it.
A H says
Strange… I also made this with all-purpose flour and they were fine. Have you tried Katie’s troubleshooting link at the top of her home page?
Olivia says
Katie, these are absolutely delicious! However, I made my cookie balls small and only ended up with 7…. I didn’t think I ate THAT much batter but…
I made some with turbinado sugar and some with xylitol (I did two batches). I love the refreshing zing the xylitol gives! Your blog is the first place I look when I want to make sweets. I love the layout, photos, your commentary on each post, and your sweet personality!
Szilvi says
I love your recipes, and mostly they work just fine, but this one was a disaster for me. I doubled the recipe. The cookies were so crumbly, I could hardly get them off of the baking paper (after completely cooled!) and while the flavor was good, it was like eating sand… 🙁 I was very disappointed. Just thought I’d tell, in case anyone else had a similar experience.
But I will not despair, will keep using other recipes of yours, Katie!
Julie Dove says
Hi, unfortunately directly doubling a baking recipe is not usually (or at least not always) a good idea http://www.cookinglight.com/cooking-101/techniques/baking-problems/baked-goods
Andi says
Is is just me or does anyone else have problems loading this website? I love all the recipes and the site itself but my computer has a mini crash every time I try to open a recipe. And my husband is a computer expert and I know for a fact that my computer is in perfect condition. I don’t know if anyone else has experienced this, but if so it would be a nice thing to consider fixing.
Kristen says
Mine turned out crumbly 🙁 Any idea what I may have done wrong?
Olivia says
Oh my god. I mean…oh my god. These cookies are SO delicious. Some of the most intensely chocolatey chocolate cookies I have ever had in my entire life. I made a batch and mixed them into some of your Healthy Haagen Dazs ice cream (chocolate, of course) and it is one of the most delicious ice cream desserts I think I’ve ever had. Thank goodness I have some leftover cookies, though! Love it!
Melissa says
Does this work with whole wheat flour? Sorry if this has already been answered. I didn’t read through every comment.
Thank you! They look amazing!
Jason Sanford says
Unfortunately we haven’t tried so it’s an experiment. But be sure to report back if you do try!
Jason
Mical says
Hi, I’ve tried this recipe twice and my dough is runny. I did use white flour and this time I put in extra, but it’s not setting up… I do live at a high altitude. Any ideas why they might be runny?
CCK Media Team says
Hi! So sorry yours are not turning out well, and I wish we had more experience with high-altitude baking, but honestly we have never done it and only know that it’s a whole different ballgame!