Double Chocolate Chip Cookies

Double Chocolate Chip Cookies
Staff Writer

Tara Donne

Have you been eating twice as much chocolate now that studies have shown conclusively that this miraculous bean is actually good for you? It’s certainly more appealing than gulping down a $7 wheatgrass shot with the rest of the aerobics squad at the health-food store. Here, then, is BabyCakes NYC’s ode to cocoa: A tried-and-true chocolate-worshiping recipe with crunchy edges and a soft, chewy center that will put you in antioxidant overdrive. Bonus tip: If you add minced fresh mint to the dough, the cookies taste just like Girl Scout Thin Mints! So here’s to putting those overachieving little nerdlettes out of business. (Oh, relax. Love, love you gals!)

Notes

Reprinted with permission from BabyCakes by Erin McKenna, copyright © 2009. Published by Clarkson Potter, a division of Random House, Inc.

Ingredients

  • 1  Cup  coconut oil
  • 1 1/4  Cup  evaporated cane juice
  • 1/3  Cup  homemade applesauce or store-bought unsweetened applesauce
  • 1/2  Cup  unsweetened cocoa powder
  • 1  Teaspoon  salt
  • 2  Tablespoons  pure vanilla extract
  • 1 1/2  Cup  Bob's Red Mill gluten-free all-purpose baking flour
  • 1/4  Cup  flax meal
  • 1  Teaspoon  baking soda
  • 1 1/2  Teaspoon  xanthan gum
  • 1  Cup  vegan chocolate chips

Directions

Preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper.

In a medium bowl, mix together the oil, evaporated cane juice, applesauce, cocoa powder, salt, and vanilla. In another medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, carefully add the dry ingredients to the wet mixture and combine until a dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.

Using a melon baller, scoop the dough onto the prepared baking sheets, spacing the portions 1 inch apart. Gently press each with the heel of your hand to help them spread. Bake the cookies on the center rack for 14 minutes, rotating the sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the center.

Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely before covering. Store the cookies in an airtight container at room temperature for up to 3 days.
 

Nutritional Facts

Total Fat
23g
33%
Sugar
8g
9%
Saturated Fat
16g
67%
Cholesterol
1mg
0%
Carbohydrate, by difference
29g
22%
Protein
5g
11%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
7mg
9%
Calcium, Ca
13mg
1%
Choline, total
2mg
0%
Fiber, total dietary
3g
12%
Folate, total
26µg
7%
Iron, Fe
4mg
22%
Magnesium, Mg
30mg
9%
Niacin
1mg
7%
Phosphorus, P
62mg
9%
Selenium, Se
1µg
2%
Sodium, Na
190mg
13%
Water
42g
2%

Chocolate Chip Cookie Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Chip Cookie Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.