Recipe:  Double Chocolate Chip Cookies

 

We’ve had several requests for this recipe.  These cookies are egg-free and fruit juice sweetened.
Enjoy!

Double Chocolate Chip Cookies

1 c. Unsalted Butter (room temperature)
1 1/4 c. Fruit Juice Reduction
1 1/2 t. Vanilla Extract
2 1/2 c. Flour
1/2 c. Cocoa Powder
1/4 t. Salt
1/4 t. Baking Soda
12 oz. Barley Malt Sweetened Chocolate Chips

1. Combine the dry ingredients and whisk.  Set aside.
2. Cream the butter and fruit juice reduction in the bowl of an electric mixer.  This will take 5-10 minutes.
3. Add the vanilla extract.
4. Gradually add the dry ingredients and mix until just incorporated.
5. Stir in the chocolate chips.
6. Scoop cookie dough onto parchment lined baking sheets and bake at 325 degrees for approx. 12 minutes.

  1. so for the regular chocolate chip cookies, do i just leave out the coca powder?

    Comment by andrea  on  10/20  at  4:21 pm

     

  2. How many cookies does this make?

    Comment by Dan  on  10/22  at  11:10 am

     

  3. What kind of flour?  White?  Whole wheat?  Whole wheat pastry?

    Comment by Emily  on  10/22  at  3:32 pm

     

  4. Sure, you could make a regular chocolate chip cookie by leaving out the cocoa powder.  It would not be exactly the same as our chocolate chip cookie, though, which is vegan.  Give it a try and let us know how it comes out.

    How many cookies this recipe will make will depend on the size of scoop you use.  Anywhere from 6 big ones to 24 little ones.

    As far as which flour to use, the recipe is based on an organic all purose flour, but again you can experiment with this.  You can easily substitute part of the flour for whole wheat without affecting the texture too much.  You will probably notice a difference in the texture if you use all whole wheat flour though.

    Comment by Kristina  on  10/23  at  1:00 pm

     

  5. Thank you for releasing this recipe.  It’s been one of the few treats I’ve allowed myself for several years…to the tune of a few a week!

    Someone at the store had told me a while ago that the cookie was wheat free.  What non-wheat flour would work in this recipe?

    I still don’t understand why you discontinued this in the store, but thanks again for releasing the recipe.

    BTW, I know it’s too late and this isn’t the correct section, but my vote would have been for continuing the alternative sweeteners and not adding sugar.  Organic or not, sugar isn’t healthy.

    Comment by mk  on  10/25  at  9:54 pm

     

  6. Thanks, mk, for you comments and we are really glad that you have enjoyed this cookie.  We also hope you will enjoy making it at home.  Remember, you can always freeze the extra dough and then bake fresh, hot cookies whenever you want.
    We haven’t tried this recipe with non wheat flour, but again this can be a time to experiment.  In our gluten free products we use a combination of tapioca flour and potato starch.  In our pie crust we use a combination of spelt and oat flour.  All with great results.  Using a combination of flours seems to work better when not using regular wheat flour.
    Have a great time experimenting and good luck!

    Comment by Kristina  on  10/26  at  8:59 am

     

  7. Help!
    I made a batch of the dbl chocolate chip cookies..(thought it would be ok to add an egg) Now, the cookies are not baking well, I have had my first batch in the over for 20 minutes and they are still not done….Is there anything I can do to save this batch of cookies?

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