Double Chocolate Chunk Cookies
Double Chocolate Chunk Cookies
Rated 5.0 stars by 1 users
Category
Dessert
Double Chocolate CHUNK cookies. Totally refined sugar free + GF thanks to Cup4Cup and HU Chocolate.
Author: Heather Hartman Health![Image of Double Chocolate Chunk Cookies](https://cdn.shopify.com/s/files/1/0542/6230/0843/files/20240708194546-6c613636-ea4e-453c-95b8-813afd4c7b70_1_105_c.jpg?v=1720467949&width=1600&height=900)
INGREDIENTS
-
104g maple, room temp
- 96g coconut sugar
- 8g molasses
- 4g vanilla
-
167g salted butter, room temp
-
1 egg, room temp
- 190g flour (I use Cup4Cup)
- 48g cocoa or carob powder
- 2.3g baking soda
- 3g Himalayan salt
- 214g chocolate (mix of percentages and shapes for best flavor and aesthetics)
METHOD
- Beat maple, coconut sugar, molasses and vanilla until glossy and shiny
- Add the butter and beat on medium low until combined
- Scrape bowl then beat in egg on low
- Scrape bowl,then sift in dry ingredients in two additions, mixing on low speed and scraping bowl after each addition
- Add chocolate on low and finish by hand to make sure the bottom of the bowl has been fully incorporated
- Scoop dough, freeze for 20 minutes then roll into perfect circles with gloved hands. Freeze for a few hours or overnight. Once frozen you can keep in a glass container or bake
- Bake at 325F for 18-20 minutes. I like to press the warm cookies into cookie rounds so that they are all perfectly the same size- a smaller cookie round will make thicker cookies and a larger round will make thinner cookies. This is totally optional but necessary if you make my ice cream cookie sandwiches
- Let cool then eat or if you're a monster like me eat when they are still warm and gooey and not totally set up.
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