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Appease your sweet tooth with these rich, decadent Dark Chocolate Chip Cookies. These cookies, made with coconut oil and applesauce instead of the traditional butter or vegetable shortening, are perfectly light, soft and delicious!
During the last few years, my taste in chocolate has shifted drastically, taking me away from the semi-sweet chocolate I loved in my youth and landing me firmly in the dark chocolate of 60% or more camp.
In fact, one of my friends has mentioned that she thinks I have a dark chocolate problem… or an addiction.
I may or may not have told her that I don’t consider this a problem because dark chocolate is so much better than the rest of the chocolates out there.
So. These cookies.
You’ll notice I’m using dark chocolate chips, and I think they make all the difference.
The dark chocolate is so incredibly rich and decadent that you can only eat one or two of these cookies in a sitting. As opposed to the whole pan. Because let’s be real: We all know I have this problem, especially while in training.
These cookies are adapted from one of my mother’s friend’s award-winning chocolate chip recipe, and I like to think she’d smile at my adaptation. While these cookies call for a few different ingredients than her famous ones, they’re equally delicious and add in a delightful punch of rich dark chocolate that’s hard to turn down!
Here’s how you make ’em:
Dark Chocolate Chip Cookies
- 1/4 cup coconut oil , solid
- 1/4 cup unsweetened applesauce
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/4 cup unbleached all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup dark chocolate chips (60% cocoa)
- In a large mixing bowl, combine the coconut oil, applesauce and sugars until creamed together.
- Add in the egg and vanilla extract, beating until combined.
- Combine the dry ingredients -- flour, salt and soda -- in a smaller bowl.
- Measure in half of the dry ingredients, mixing until combined, then add the other half, blending until the batter has come together.
- Measure in the dark chocolate chips, and stir in with a spoon.
- Chill the dough for at least 2 hours (or overnight.)
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Using a cookie scooper, measure out 1" rounds of the cookie dough.
- Evenly spread the cookie dough rounds out on the baking sheet, 2" apart.
- Bake for 10-15 minutes, or until golden brown.
- Enjoy warm with a glass of your favorite kind of milk!
Makes 24 cookies.
What kind of chocolate is your favorite?