There are a few very important recipes one needs in the kitchen. You’ll know what these are for you. Chicken soup for sick days, maybe your grandma’s incredible tomato sauce that simmers all day, or the pie crust you couldn’t live without. The list will be different for everyone, but I believe it should be made up of things that bring comfort and help you feel like home.
Long before we went gluten and dairy free, I felt like our list was mostly complete. I had a special little collection of recipes, like old friends I knew I could call when I’d had a rough day or when someone needed some extra love. While our diet change has made such an incredible difference in all our lives and our health (especially Sophie’s), I miss a lot of our comfort food recipes.
I moved a lot growing up, and it was always a rough challenge to start over. You ached for and missed what you’d grown to love, but as time passed and the sting softened, you made new friends and found new places to know and love. I like to think of gluten and dairy free cooking much like that. We’ve been riding this train for 2 1/2 years now and it seems like it’s here to stay for the foreseeable future. So, instead of spending most of my time looking back at what I miss (grilled cheese, rich fudgy brownies and the best pizza crust, for instance), I’ve really tried to make this a journey of looking forward.
We’re building our new collection of recipes one piece at a time, and this is one of those new recipes. We’ve been making these double chocolate cookies for months now, slowly perfecting them. They’re deep, rich and chocolatey like a brownie. They’re crisp around the edges and tender in the middle with plenty of chocolate chips dotting the surface.
These cookies feel like home. The recipe is almost instinctive now, and settling in at the table together after dinner with a warm (or, even better–frozen) cookie feels as cozy as any comfort food recipe I’ve ever loved. When I slip one into a lunch box or surprise Milo and Sophie with a fresh batch after quiet time, it feels like sharing a little packet of cookie love.
And what is life without a little cookie love?
p.s. My very favorite way to eat these is when I can make them with maple sugar, which I find at Sprouts, Whole Foods, or fine foods stores. It’s the very best sweetener in all the land. Rich and deep with buttery caramel notes. It’s also exorbitantly expensive at about $11-12 per pound, so I only make them that way a few times a year.
I also use blanched almond flour (Honeyville brand which I can buy for the best price at Costco). Honeyville brand is the finest, most consistent grind that I’ve been able to find. If you’re using another brand (like Bob’s Red Mill, etc.) you may need a little more almond flour to achieve the right spread. Bake a test batch of 2-4 cookies and see how wide they spread. If they spread too thin, add a little more almond flour and try again.
- ⅔ cup chocolate chips, melted
- ½ cup coconut oil
- ½ cup unsweetened cocoa powder
- 1 cup coconut or maple sugar (you can also use white or brown sugar)
- 2 eggs
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 1¼ cup blanched almond flour (we use Honeyville brand)
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 cup chocolate chips (we like Enjoy Life or Guittard Semi-Sweet)
- Preheat oven to 350 degrees.
- Melt the chocolate chips over very low heat until smooth and glossy. Allow to cool somewhat.
- Combine coconut oil, cocoa powder, and sugar until the granules have dissolved somewhat. Add eggs, vanilla, and almond extract and continue to beat until very smooth. Mix in cooled melted chocolate.
- Mix in almond flour, baking soda, and salt until combined. Fold in chocolate chips. (The dough will feel a bit like thick brownie batter)
- Line a baking sheet with parchment paper or silicone mat. Scoop dough into 1" balls and place 12 on the baking sheet.
- Baket at 350 degrees for 9-10 minutes, or until the edges are set but the centers are still a bit soft.
- Allow to cool 5 minutes on the baking sheet (the residual heat will set the centers), then transfer to a cooling rack. Repeat with remaining cookie dough.