This recipe for double chocolate chip cookies is one of my favorites, both to develop and to eat! The secret ingredient is a splash of freshly squeezed lemon or lime juice. The acidity reacts with the baking powder to increase the bubbling reaction and create a really chewy cookie, which is something I struggled with when I decided to bake with no butter and no white/brown sugar. There is a little bit of corn syrup in this recipe, which is intentional since we only use corn syrup to make glazes for ham, and I wanted to develop a recipe to help us use up the rest of the bottle, but in moderation.
For added yumminess, I reduced the amount of chocolate chips and added in peanut butter chips. So good.
The Batter
Since the acid/base reaction of the lemon/lime juice with the baking powder is crucial for this recipe, be sure to keep the wet and dry ingredients separate. In a mixing bowl, combine the melted coconut oil, maple syrup, corn syrup, egg yolk, plant-based milk, vanilla extract, and lemon/lime juice.
In another bowl, combine the dry ingredients: flour, Dutch-processed cocoa powder, salt, baking powder (double-acting), dark chocolate chips, and peanut butter chips. Play around with the amount of chocolate and peanut butter chips, but I found that a total of 75g works best in this recipe.
Combine the wet and dry ingredients and mix either on a stand mixer or with a spatula, just until the batter is homogeneous.
The Bake
These cookies do spread a little (yay!), so you’ll want to space them out an inch or two. I use the Oxo Good Grips Medium Cookie Scoop to scoop my batter onto a silicon baking sheet.
After 8min in a 350°F oven, here’s what they look like:
I let them sit for 5min before moving them to a wire rack to cool.
Double Chocolate Chip Cookies
Materials (makes ~20 cookies):
- 150g all purpose flour
- 1.5 tsp baking soda
- 1/4 tsp salt
- 1 lemon/lime zest
- 10g flaked coconut + more for decoration
- 50g blueberries
- 1/2 cup boiling water
- 30g Dutch-processed cocoa
- 50g 100% cacao chocolate chips
- 100g maple syrup
- 100g light sour cream
- 100g extra virgin olive oil
- 2 large eggs
- 1 tsp vanilla extract
Materials (frosting):
- Option 1: TJ’s chocolate hummus + buttercream frosting (1:1)
- Option 2: TJ’s chocolate hummus + plant-based milk to thin
Methods:
- Preheat oven to 350°F.
- Melt coconut oil in a microwave and add to mixing bowl.
- Add maple syrup, corn syrup, egg yolk, plant-based milk, vanilla extract, and lemon/lime juice to mixing bowl and mix to combine.
- In a separate bowl, combine all purpose flour, Dutch-processed cocoa powder, salt, baking powder, chocolate chips, and peanut butter chips.. Stir to mix, then add to the liquid mixture.
- Use a medium cookie scoop (1.5tbsp, 1 11/16″ or 4.29cm) to scoop dough onto a silicon baking sheet.
- Bake 8min. Let the cookies sit on the baking sheet for 5min, then transfer to a rack to cool.
Booker approves of this cookie!
