Double Chocolate Chocolate Chip Cookies

Double Chocolate Chip Cookies

Yield: 12 cookies

Serving Size: 1 cookie

¾ c (90g) all-purpose flour

¼ c (20g) unsweetened cocoa powder

½ tsp (2g) baking powder

½ tsp (1g) cornstarch

1/8 tsp (1g) salt

4 tbsp (28g) virgin coconut oil

1 large egg, room temperature

1 tsp (5mL) vanilla extract

½ c (106g) dark brown sugar

3 tbsp (28g) regular chocolate chips

Preheat the oven to 350°F, and line a baking sheet with parchment paper or a silicone baking mat.

In a medium bowl, whisk together the flour, cocoa, brown sugar, baking powder, cornstarch, and salt. Mix the egg, vanilla, and coconut oil together in a separate bowl.  Add the dry mixture to the wet mixture, stirring just until incorporated. Fold in all of the chocolate chips.

Take a small amount of dough in your hands and roll into a small ball and flatten in your palm.  You should have 12 small cookies or 8 larger ones. Bake at 350°F for 9-11 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.

Notes: Don’t skip the cornstarch! It absorbs moisture in the dough and helps keep the cookies extra soft.