Salted Double Chocolate Chip Cookies

So, sometimes you just need some chocolate.  I’m not talking about the one square of dark chocolate that’s typical for an after-dinner treat, but a super-decadent, double chocolate chip cookie.  These past couple of weeks have schooled me in what it takes to care for a sick baby and to see your child not feeling his best only makes you wish you could take all his ailments away yourself.  We’ve seen fevers, coughs, colds, stuffy noses and a number of other bodily functions and fluids that probably shouldn’t be mentioned on a food blog.  I don’t want to ruin your appetite.  However, during those times where the babe was able to nap I indulged myself a bit by making these cookies.  Not only did being in the kitchen soothe my frayed nerves, but I knew I couldn’t go wrong with chocolate.  It tends to make everything better.

Double Chocolate Chip 5

I have made these before and love their moist, brownie-like texture.  Though I didn’t sprinkle salt on the first batch, I did on this one and highly recommend it.  I also swirled in some of my honey-coconut caramel which gives these cookies another layer of flavor and included that recipe below.

A note on the chocolate used:  if you use Dutch-processed cocoa powder (like the high-quality Valhrona I used for these), then use baking powder as called for in this recipe.  If you use natural/non-alkalized cocoa powder, then you would need to swap in baking soda instead.

Double Choc-Chip

(adapted from Sprouted Kitchen)

  • 1 stick / 1/2 cup butter, room temperature
  • 1/3 cup natural cane sugar
  • 1/2 cup packed muscavado sugar (or dark brown sugar)
  • 1/4 tsp sea salt
  • 1 egg, room temperature
  • 1 tsp pure vanilla
  • 2/3 cup brown rice flour
  • 3/4 cup almond meal
  • 2 tbs flax meal
  • 3 tbs Dutch cocoa powder
  • 3/4 tsp baking powder
  • 1/2 cup dark chocolate chips/chunks
  • *2-3 tbs honey-coconut caramel (optional)
    • see recipe below
  • flaked sea salt, for topping

Preheat oven to 350°F.

In a stand mixer with paddle attachment, cream together the butter, cane sugar, muscavado sugar and sea salt until light and fluffy.  Add the egg and vanilla extract and mix together.  Add the brown rice flour, almond meal, flax meal, cocoa powder and baking powder until just combined.  Finally add in the chocolate chips/chunks and the honey-coconut caramel.  Stir until just combined.  Try not to over-mix as you want swirls of caramel throughout the cookies.

Line a baking sheet with parchment paper and drop the cookie dough 2″ apart since these will spread a bit.  Top each cookie with a sprinkle of flaked sea salt.  Bake for 10-11 minutes on the middle rack.  Take them out when the edges look done and the middle is barely set.

Double Choc-Chip 2

Honey-Coconut Caramel

I used this in a previous recipe for Breakfast popsicles and as I’ve said before, this is wonderful to keep on hand from anything from baking to stirring in your coffee.

  • 1 cup honey
  • 2/3 cup coconut cream {I used Trader Joe’s}
  • 1 vanilla bean, seeds removed
  • ½ tsp sea salt
  • 1 tsp pure vanilla extract
  • 2 tbs organic, unsalted butter

In a medium saucepan, combine honey, coconut cream, vanilla bean seeds, and sea salt and place over medium low heat.  Mix thoroughly and place a candy thermometer in the pot.  Heat the mixture to 300F, about 30 minutes, or until the sauce thickens greatly and turns a dark caramel color.  Remove from heat, add vanilla extract and butter, and whisk together until creamy.

Double Choc-Chip 4

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