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cleanchefmessymom

clean food for my messy life

Double Chocolate Chip Cookies

double chocolate chip cookies

Here it is, y’all.  The cookie extravaganza you have all been waiting for.

Cookies on cookies on cookies.

This new series, known as my “you asked for it” series, is probably my favorite thing yet.  I love input from people, and I especially love when people request things.  It is so satisfying to come up with recipes that people not only love, but also feel good about.

First up in my “you asked for it” series is cookies!  I just absolutely love a good cookie- almost as much as I love a good cake.  This portion of the series has been so fun because so many people joined in making requests!  I feel like I developed a little cookie community and I’m pretty okay with that.

The first cookie I came up with was this entirely too delicious double chocolate chip cookie.  This one was requested by my sweet friend Kacee. Kacee is one of those people that literally everyone loves.  She doesn’t have a mean bone in her body, and she is probably one of the most kind and generous souls out there. Her heart is as big as a narwhal.

I can’t explain that…

Kacee wanted double chocolate chip cookies, and she happens to be dairy free and gluten free.  Anytime I come up with something for Kacee, I feel super successful because there are multiple variables at play.  I can honestly say these cookies were perfect to me!

Countermatch Face Moisturizer

And hopefully they are perfect for Kacee… and you…

Oh, and they are simple.  That’s a bonus right?  You’ll notice in the recipe that it says 1+1/2 – 1+3/4 gluten free flour.  If you use 1+1/2, you’ll get a chewier texture, and with 1+3/4 you will get more of a brownie/cakey texture.  Don’t confuse chewy with soft- they will be soft either way, but with a different consistency.

This batch pictured was made with 1+3/4C.

Give it a go, share your attempts, and eat every last one.

double chocolate chip cookies

Double Chocolate Chip Cookies

Created by on June 19, 2017

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Here's what you need:

  • 1/2 c coconut oil (use butter if dairy is not a problem for you), room temp but not melted.
  • 1 c coconut sugar
  • 1 tsp. vanilla
  • 2 large eggs
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 c cocoa powder
  • 1 1/2 c Bob's Red Mill Gluten Free 1:1 Flour + 1/4C if needed
  • 1 c chocolate chips

Here's what you do:

  1. Preheat oven to 350F.
  2. In a mixing bowl, (I use a stand mixer), beat coconut sugar and coconut oil until well creamed.
  3. Add in vanilla and eggs and continue mixing.
  4. Slowly incorporate baking soda, salt, and cocoa powder.
  5. Mix in flour, starting with just one cup. Add in half a cup more. You may desire this consistency with your dough, or you may want the remaining 1/4 cup (which will give you a brownie like texture).
  6. Roll cookies into 2 inch balls and place on a baking sheet, spaced evenly apart.
  7. Place in oven for 7-8 minutes. (In order to get a nice cracked top, I pressed mine down with a fork at the halfway mark. Alternatively, you can tap the pan on the counter after removing them from the oven. That will help them settle and crack almost as well!)
  8. Remove from oven and let cool for 5 minutes.
  9. Enjoy!

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Comments

  2. These are so good!! Highly recommend you make these anytime you want something sweet.