This fabulous, decadent and somewhat “naughty” recipe for Gooey Double Chocolate Chip Cookies was the brainchild of our Chef Heather Valdes. She created it for one of our clients who is not super concerned with healthier alternatives, he just wants clean and thoughtful food made in a classic style. You may know by now that at The Naked Bite we rarely use conventional baking recipes so of course we needed to experiment on our own and try a “nicer” version. Both are here for you to choose which option you want to make, whether your feeling naughty OR nice. Thank you Heather, my husband just LOVES himself some double chocolate chip cookies!
Gooey Double Chocolate Chip Cookies
The NAUGHTY Version
INGREDIENTS:
1/2 cup grass-fed butter, softened
2/3 cup organic cane sugar
1 pastured egg
1 teaspoon vanilla extract
1 cups all-purpose flour
1/3 cup high quality raw cacao powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup dark or semisweet chocolate chips
Makes 1 dozen 2 inch cookies
Preheat oven to 350 degrees F. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt in another bowl and then stir into the butter mixture until well blended. Mix in the chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
The NICE Version
INGREDIENTS:
1/2 cup grass-fed butter or vegan butter, softened
2/3 cup coconut sugar
1 egg or flax egg to make them vegan*
1 teaspoon vanilla extract
1 cup gluten-free flour (we like Bob’s Red Mill)
1/3 cup high quality raw cacao powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup dark or semisweet chocolate chips
Makes 1 dozen
Preheat oven to 350 degrees F. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt in another bowl and then stir into the butter mixture until well blended. Mix in the chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Tips & Notes:
Add any other type of mix-in such as dried cherries, cranberries, walnuts, coconut or anything else your heart desires.
*To make a flax egg: mix 1 tablespoon ground flax or chia seed with 3 tablespoons filtered water for every egg you need in many baking applications. Allow to sit for 10 minutes and then proceed as if you were using regular eggs.
