Double Chocolate Chip Cookies Recipe
Easy (no mixer needed) and chewy double chocolate chip cookies that take no time to whip up. So rich and decadent you won't even realize they're healthier than most!
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Ingredients
- 2 Tablespoons Avocado Oil (or alternative)
- 3 Tablespoons Honey
- ½ teaspoon Vanilla Extract
- 3 Tablespoons All Purpose Flour (any wheat flour)
- 2½ Tablespoons Unsweetened Cocoa Powder
- ¼ teaspoon Baking Soda
- ⅛ teaspoon Salt
- ⅓ cup Chocolate Chips (see notes)
Instructions
- Preheat the oven to 350°F.
- Mix the oil, honey and vanilla extract together well, until it all looks like honey again.
- In a separate bowl, gently mix together the flour, cocoa powder, baking soda and salt.
- Add the flour mixture to the butter mixture and stir well, scraping mixture off the sides of the bowl as needed. Once well mixed, continue to mix for 35 to 45 seconds by hand, or 20 seconds with a mixer. This is an important step that can't be skipped because it keeps the cookie from falling apart.
- Add the chocolate chips to the batter and stir to evenly distribute.
- Scoop 1 tablespoon worth of batter onto a cookie sheet and press down the batter with the back of a spoon just slightly so no chocolate chips are stacked.Repeat with the remaining batter, placing the cookies 1 inch apart.
- Place the cookie sheet in the oven on the middle rack and bake for 7 to 8 minutes. Let the cookies cool completely on the cookie sheet. Use a metal spatula to remove the cookies.
Notes
Using semi-sweet milk chocolate chips (with sugar), the carb count is 16g per cookie.
Using 60-70% dark chocolate chips, the carb count is 15g per cookie.