double chocolate cookies

fudgy, chewy, gooey chocolate cookies

Valentine’s Day is on Saturday and while I don’t usually bake anything special for this holiday - or really do anything special - I was interested in making an extra chocolatey treat this year, which is what led to these double chocolate cookies. These cookies are the perfect decadent treat for Valentine’s Day or any day when all you want in your life is more chocolate. They hit all the marks - they’re super fudgy, chewy, and gooey. We honestly had to hide these cookies cause our little one loved them a bit too much! This recipe is also another super simple one - mix everything together and then let it chill for at least a couple hours and you’re on your way to cookie heaven.

I hope you give these double chocolate cookies a try and if you are looking for other chocolate-y baking ideas, check out my chocolate hazelnut cookies or my olive oil chocolate cookies. Enjoy!

These cookies are naturally sweetened with coconut sugar, which is the dehydrated and boiled sap of the coconut palm flower that goes through minimal processing and thus retains many of its inherent nutritional properties. To learn more about coconut sugar and other natural sweeteners, check out my natural sweetener 101 post.

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from the archive …

chocolate cream pie: a decadent and surprisingly simple chocolate cream pie

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double chocolate cookies

makes 16 cookies

inspired by King Arthur’s chocolate sourdough discard cookies

ingredients

• 113 grams (1/2 cup, 1 stick) unsalted butter

• 160 grams coconut sugar

• 3/4 teaspoon salt

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 2 eggs

• 1 teaspoon vanilla extract

• 200 grams all-purpose flour

• 40 grams cocoa powder

• 1/2 teaspoon espresso powder, optional

• 150 grams chocolate chips, chunks, or chopped chocolate

directions

1. In a small saucepan, melt the 113 grams melted butter. Whisk together with the 160 grams coconut sugar in a medium bowl. Add 3/4 teaspoon salt, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda and whisk until combined. Add the 2 eggs and 1 teaspoon vanilla extract and whisk again. Add the 200 grams all purpose flour, 40 grams cocoa powder, and 1/2 teaspoon espresso powder (optional). Stir in with a spatula until fully combined. Last, stir in the 150 grams chocolate chips/chunks.

2. Place in the refrigerator for at least 2 hours or up to overnight.

3. When ready to bake, preheat your oven to 350 F and line two baking sheets with parchment paper or silicone liners. Use a 3-tablespoon scoop to scoop the cookie dough onto the sheets (8 per sheet). Bake for about 14-16 minutes, until set on the bottom. Allow to cool on the baking sheet for a few minutes before transferring to the cooling rack.