These Double Chocolate Cookies are every chewy cookie lovers’ dream. You’ll be reaching for seconds after your first bite. Perfect for chocoholics, these cookies are so intensely chocolate that you can’t tell they’re made without refined sugars/flours, paleo, vegan, and gluten-free!
These cookies really put a fight. Someone taught them the ol’ one-two when I had my back turned, and let me tell you, I never saw it coming.
I had a vision of the perfect cookie one day. Dense and chewy centers with crispy edges that would spread to gloriously large proportions while baking. Rich chocolatey dough studded with melty chocolate chunks that give you no choice but to smile in delight. You’re probably thinking “hey Sara, Google has exactly what you’re looking for. In fact, there’s countless pages of cookies you could make!”
Alas, that’s too good to be true. You see, I was determined to make these cookies healthy, so that no one would eat one and then feel guilty about it later. If you’re going to eat the cookie, then gosh darn it you’re going to enjoy the heck out of yourself while having it.
Anyway, I closed the 37597315 tabs I had open on my laptop of various recipes and cookie tips for inspiration and set to work. The first batch, which I brought to my cousin for Shabbat at his new apartment, was pretty good. A tad salty in places, since I didn’t mix the ingredients well enough. Oh, and these didn’t spread into thin cookies, which sent me back to the drawing board.
Instead of researching success stories, I shifted gears. My Google search history quickly filled up with variations on cookie fails. One man’s imperfect recipe is another girl’s baking epiphany.
Suffice it to say, batches 2-4 were a hot mess. Despite the amount of chocolate in them, somehow they didn’t taste like anything. Another attempt resulted in the strangest looking baked good I’ve ever seen. Part of the dough spread, but the rest stayed in its little dough ball. The pan was like a teenager’s worst nightmare, covered in pockmarks and exploded pimples.
At this point, my long dreamt of Double Chocolate Cookies and I either needed serious couples’ therapy or a brief separations.
After one week of avoiding all things chocolate (it was tough), I had an hour and decided to tackle this again. On went the oven, out came my bowl, in went a pinch of this and a hefty dash of that. The dough was beginning to come together. It even looked like it would work, but you can bet I wasn’t going to say that and jinx it. No, no, all verdicts waited until the first cookie came out of the oven and passed the roommate taste test.
Hey Mikey, they liked it!
My sigh of relief could be heard from across the room as I slid the rest of the dough into the oven. Except then I took a bite. It was tasty, don’t get me wrong, just not what I envisioned. Thankfully my roommates loved them; within a few days all that was left were crumbs.
Are you surprised that I gave it one more shot? I was going through the food I had open before Pesach, taking stock of the situation. There was just enough almond butter to (possibly) make something yummy. Once more, on went the oven and out came my bowl. This time, though, I was more careful about the pinches and dashes. Batch 6 was going to be the one, I could feel it.
Half an hour later, batch 7 was in the oven and… batch 6 was on its way to the trash. Lucky for me, considering I used up the rest of my almond butter and tahini, all the recipe needed were a few tweaks. Take it from me, I’ve seen a lot of variations. These are the Chewiest Double Chocolate Cookies you ever did see. The million dollar jackpot.
One quick warning– cookie contains intense chocolate flavors. Can you handle the chew?
If you try this recipe, I’d love your feedback. Leave a comment below, save it on Pinterest, or tag #lensesandlentils on Instagram so that I can see your creations!
- ⅓ cup nut or seed butter
- ¼ cup maple syrup
- 1 tsp pure vanilla extract
- ⅓ cup almond flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking powder
- ⅛ tsp kosher salt
- chocolate chips
- Preheat the oven to 350 degree F. Line a baking sheet with parchment paper and set aside.
- In a bowl, mix the nut/seed butter, maple syrup, and vanilla until fully combined. Next, add in the dry ingredients, except the chocolate chips, stirring together well.
- Once the dough is completely mixed, divide into 6 cookies. Flatten each slightly on the baking sheet, then press chocolate chips into the top.
- Bake for 10-12 minutes. The cookies may look a little underdone, but they harden as they cool, so make sure not to overcook them. Let cool on the pan for 5 minutes before removing to a cooling rack.
- Store in an airtight container for 1 week.