Happy National Chocolate Chip Cookie Day!! So these are not exactly chocolate chip cookies, but I prefer the chunk over the chip any day and once you try these chewy chocolate chunk cookies, that literally melt in your mouth, I think you might agree.
Some of my friends know that I gave up chocolate for a year, starting this past July. I guess you could say I was addicted to the stuff and I could not go a day with out having some form of chocolate. It became unhealthy and I did not feel so great – for a while I thought I even developed an allergy to chocolate, which I’m glad to say I didn’t. I also stopped consuming caffeine at the same time, and well chocolate does have caffeine. There were of course some moments when I was tempted to eat chocolate, so I would just turn to some carob chip cookies to satisfy my cravings and it worked, but it wasn’t the same. Now almost 10 months later I feel a lot better and eliminating caffeine from my diet was one of the best things I have done for myself. Now I do allow myself one cup of green tea every morning (Traditional Medicinals Organic Lemongrass Green Tea is my favorite) it does have some amazing health benefits and it even promotes weight loss. Even though I gave up chocolate I still wanted to share my version of a chocolate chip cookie on my blog, which resulted in me eating some chocolate when I made these – I mean I had to make sure they tasted good enough to share and they definitely did!
I wanted to create a semi guilt free chocolate chip cookie that would be the perfect after meal treat when you just need a little bit of chocolate (you know what I’m talking about). There is no butter in this recipe or traditional cane sugar, I kind of went cocoNUTS with this one and used coconut oil to replace butter and coconut sugar to replace table sugar. I’ve been hearing a lot of good things about coconut sugar lately and I just had to try it in a recipe to see if it really lived up to all the hype. Coconut sugar is still sugar, but I’ve read that it does have a lower glycemic index than regular table sugar and does contain several nutrients including: Iron, Zinc, Calcium, Potassium, and antioxidants. Of course I’m still a skeptic, so even though this recipe has a healthier sugar alternative don’t go and eat the whole batch yourself, have a couple and share the rest with your friends and family – they will be grateful that you did. On a side note, I will be sharing a another cookie recipe soon that has zero table sugar in it and it’s one of my favorites, but since today is a national holiday celebrating chocolate chip cookies I thought we could all indulge a little. Here is the coconut sugar that I found at my health food store:
Dark Chocolate Chunk Cookies
- 1/2 cup of coconut oil
- 1 cup of coconut sugar
- 1 large egg
- 1 tsp vanilla
- 1-1/2 cups white whole wheat flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1 cup of dark chocolate chopped or (1) 3.5 oz bar chopped (I used my favorite brand: Green & Black’s Organic Dark Chocolate with 70% Cacao Content).
- Preheat oven to 350 F.
- Cover a baking sheet with parchment paper.
- Using a mixer, beat coconut oil and sugar until fluffy.
- Beat in egg and vanilla.
- In a separate bowl combine flour, baking powder, baking soda, and salt.
- Slowly add in 1/3 of your dry ingredients to your wet ingredients and slowly mix. Then add another third of the dry ingredients, followed by the remaining third until the dough is combined.
- Lastly, stir in your chocolate chunks.
- Once everything is well combined cover your cookie dough with plastic wrap and place it in the fridge for at least an hour (this is a must if you want thick chewy cookies, if you bake right away your cookies will be flat and thin – trust me).
- After an hour pull your dough out of the fridge and start to form small dough balls in the palm of your hand (I was able to get 16 cookies out of this recipe). Now don’t worry if your dough seems dry and it’s falling apart like crazy. You haven’t done anything wrong, take a handful of your crumbly dough and form balls out of them, the heat from your hands will help bring the dough back together, I promise. Once you have placed your cookie dough on the cookie sheet press down and flatten them out just a bit.
- Bake at 350 F for 10 minutes. Remember your cookies will continue to bake even after you take them out of the oven so do not leave them in the oven any longer than they need to be.
Allow cookies to cool on baking sheet before transferring to a plate or your mouth – hey it’s your kitchen do what you want.
Here are some pictures of my baking process. I hope you all enjoy and again Happy National Chocolate Chip Cookie Day!!
On the left is a picture of the coconut oil and coconut sugar blended. The coconut sugar gives these cookies a warm brown color, which reminds me of ginger snaps. On the right is the dough minus the best part, the chocolate chunks.
I love Green & Black’s Chocolate, but it can be pricey. I have found Trader Joe’s to have awesome organic dark chocolate bars (that they keep by the registers in my store) to be just as good and way more affordable.
Dough all ready to chill out for an hour.
Is your mouth watering yet!? Now go and bake these yummy cookies you will not be disappointed!