Why We Like It

Looking for a special cookie for a special occasion? This is it. Double Chocolate. Say no more! Oh, and the kids thought of making these into ice cream sandwich cookies…what a great idea!

Preheat the oven to 350 degrees

Melt the Chocolate:

3/4 cup mini chocolate chips (dark or semi-sweet)
3 Tbsp vegetable oil (or coconut oil)

Add to a small saucepan over low heat, stirring constantly until melted. Transfer to a large bowl and allow to cool 5 minutes.

Mix Together:

2 1/3 cup whole wheat pastry flour (or white whole wheat flour, or gluten-free flour)
1/3 cup unsweetened cocoa powder
2 1/4 tsp baking powder (aluminum-free)
1/8 tsp salt

Add to a medium bowl, stir to combine, and set aside.

Add to the Chocolate:

1 cup brown sugar (firmly packed, or coconut or date sugar)
3 Tbsp pure maple syrup
2 tsp vanilla extract
2 eggs

Add to the cooled melted chocolate and stir well.

Finish the Batter:

1/4 cup mini chocolate chips (dark or semi-sweet)

Add the flour mixture gradually to the chocolate mixture and stir well. (The mixture will seem too dry, but don’t worry and keep stirring until the flour mixture is incorporated.)

Add mini chocolate chips and stir.

Using a tablespoon amount, squeeze and shape into balls and then flatten, placing on baking sheets, 2 inches apart.

Bake 8 minutes. Allow to cool 2 minutes before removing to a wire rack to cool completely.