Chocolate cookies… what more can I say. Yumm!
These cookies are quite simply a wonder. They are tender, moist and almost brownie-like. After making them the first time I wondered how well they would stand up uncovered. I left them out on a plate, uncovered for a day. They did not dry out at all.
With that in mind, be prepared for them to cling to each other. They don’t really stick because they come apart easily but they do cling together. For this reason, I don’t store them in an airtight container. Just on a plate with plastic wrap or another plate as covering.
These are one of those cookies that remind you how amazing cooking with simple ingredients can be.
This recipe calls for cocoa powder. But should you use Natural cocoa powder or the Dutch Process cocoa.
Natural Cocoa Powder or Dutch Process Cocoa
Natural Cocoa Powder is pure roasted cocoa beans. It has had most of the fat removed and is somewhat acidic.
Dutch Process Cocoa goes a step further and chemically processes it to reduce the acidity (aka “alkalized”). This process is what makes the powder noticeably darker.
There are a few rules of thumb to remember when deciding which to choose for a recipe:
- For recipes with NO leavening agents (baking soda/powder), use either one
- For recipes with leavening agents, use whichever powder the recipe recommends. The leavening agent’s acidity level must compliment the acidity of the cocoa or the recipe will not rise properly. Leavening agents usually need the added acidity of natural cocoa powder, so stick with that
- For sauces etc., use your preferred cocoa (Dutch will add earthier flavour, while Natural will add a little more tangy/fruity flavour)
Since this recipe calls for baking soda, I use the Natural cocoa powder.
Double Chocolate Cookies
|Servings||Prep Time||Cook Time||Download|
|24 Cookies||10 minutes||35 minutes||Print / Save Recipe|
- You can use an egg substitute (ie. flax seed egg) or leave it out altogether
- Feel free to add more interesting flavours to the batter – some peppermint or orange extract goes great with this dark chocolate
- Spice things up by adding a touch of cayenne pepper
- 1 Medium Avocado – peeled and pitted
- 1/2 Cup (110 g) Brown sugar (recipe here)
- 1 Large Egg
- 1/2 Cup (60 g) Natural cocoa powder
- 1 tsp Baking Soda
- 50 g Dark Chocolate – chopped into rough chunks
- Preheat oven to 350°F
- Line a baking sheet with Silpat (silicone baking mat) or parchment paper
- Combine all ingredients – except chopped dark chocolate – in food processor
- Process until smooth
- Fold in chopped dark chocolate
- Use a spoon or cookie scoop to drop cookie dough onto prepared baking sheet
- Use the flat side of a spoon (I just use my fingers) to smooth out cookie dough and flatten them a bit
- Bake for 12-14 minutes – cookies are done when they no longer stick to the baking sheet
- Allow to cool on the sheet for a couple of minute before removing and placing on a cooling rack to cool
- Allow to cool completely
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