Chocolate and cookie just a favorite combination for sweet craving of mine. If you are like me, this cookie recipe satisfies even the most serious ‘chocoholic’.
A good news is chocolate boosts your immune system if consumed sparingly and great source of antioxidant that helps to protect from the kind of speed up aging and cell damage.
Replacing half of white flour with whole wheat flour adds fiber in your diet – in your sweet that is not overly sweet. That is a big plus for me. I added chopped nuts for more fiber and extra crunch to my dessert time. Yumm-o!!
I dunk it in hot green tea latte, Yeap.. another dose for antioxidant .. do not overdose , though!
Double Chocolate Cookies ( Makes 18 small cookies)
- ½ cup whole wheat flour
- ½ cup All purpose flour
- 1 Tablespoon cornstarch
- ¼ cup cocoa powder
- ¼ teaspoon sea salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
-Sift all dry ingredients in a medium bowl
- ¼ cup dark brown sugar
- ¼ cup white granulated sugar
- 2 Tablespoons unsalted butter , soften
- ¼ cup grapeseed oil ( or other mild tasting oil : canola oil, light olive oil)
- 1 teaspoon cornstarch mix in 3 tablespoons water / fresh milk (as an egg replacer)
- ½ teaspoon strong brewed coffee (optional)
- 1-2 Tablespoons milk or as needed ( if the dough is crumbly)
- ¼ cup chopped toasted almonds
- ¼ cup chopped walnuts
- 1/3 cup chopped bittersweet baking cocoa bar or just chocolate chips
1- Preheat the oven to 350F/180 Celsius. Line a baking sheet with parchment paper or a silicon mat.
2- In a large bowl, with an electric mixer beat dark brown sugar, white sugar and butter until just combined. Add the oil, continue beating until well incorporated. Add the cornstarch mixture , vanilla extract and brewed coffee. Beat until smooth and well combined.
3- Spoon in the sifted dry ingredients bit by bit. Keep stirring the batter with spatula until well combined and a cookie dough is formed. Do not overmix. Add the chopped nuts and chocolate and mix until combined.
4- Scoop out 1 rounded tablespoon of dough and form them into 18 balls;
and arrange on a prepared baking sheet. Slightly press down the balls.
5- Bake in the center of a pre-heated oven for 12 to 15 minutes, until the cookies are firm. Turn the baking sheet around halfway through.
- Do not bake the cookies too long or the cookies will dry out. Check after 12-15 minutes.. if they are undone or soft to touch.. let it baked for another 2 minutes.. do not go more than that.
6- Remove the cookies with a thin spatula and place them on a cooling rack. They will crisp as they cool.