Double Chocolate Cookies

Rich, fudgy cookies loaded with semisweet chips and dark chocolate chunks. A hit of espresso makes the chocolate sing.

Ingredients

1 cup all-purpose flour (125 g)
1 cup brown sugar (200 g)
- Coconut sugar — 1:1 Slightly deeper caramel flavor; lower glycemic
1 cup chopped dark chocolate chunks (175 g)
1 cup semisweet chocolate chips (175 g)
1 tsp baking soda (5 g)
2 large eggs (100 g)
2 tsp vanilla extract (8 g)
½ cup cocoa powder (60 g)
½ cup granulated sugar (100 g)
- Monk fruit sweetener — 1:1 Zero-calorie swap; lower calorie, may taste slightly different
½ cup unsalted butter, softened (115 g)
- Coconut oil, solid — 1:1 Dairy-free; subtle coconut flavor, similar calorie
½ tsp baking powder (2.5 g)
½ tsp espresso powder (1.5 g)
½ tsp salt (3 g)

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Cream the sugars and butter until fluffy. Beat in the eggs and vanilla.
Mix in the flour, cocoa powder, baking soda, baking powder, espresso powder, and salt until just combined.
Stir in the chocolate chips and dark chocolate chunks. Shape the dough into a block, wrap, and refrigerate for at least 30 minutes.
Scoop dough onto the prepared baking sheet. Bake for 10–12 minutes or until set. Let cool on the sheet for a few minutes before transferring.

For a nutty twist, fold in about ½ cup (60 g) of chopped walnuts, pecans, or hazelnuts with the chocolate in step 4. Toast the nuts first for better flavor.
The espresso powder won't make these taste like coffee. It just deepens the chocolate flavor.

Nutrition estimated from ingredients

Conservative 15% moisture loss during baking. 24 cookies at ~38 g each.