Done! I'm DONE with my internship. Who wants some nutrition counseling? I'm open for business! And so hoping that I can start putting my hard work and education to use.
Anyway, last post, I promised you crazy-good chocolate chip chocolate deliciousness. These are it. They are so good. I've made them a couple of times now. The first two times, my plan was to make just a half batch, because, you know, as a nutritionist, I believe in balancing my extreme chocolate intake with something less chocolately...like vegetables. Anyway, despite my halving-the-recipe intentions, my stomach clearly had other ideas, because BOTH times, I added the full amount of butter and was FORCED to make a full batch. And then we were FORCED to eat them! (Well, not really; I froze a bunch of the dough and we just made them as we wanted them...or ate the raw, frozen dough...). So, I've taken the liberty of halving the recipe for you so you hopefully can exert a bit of self-control (unlike us). :)
Absurdly Good Chocolate Chocolate Chip Cookies
adapted from How Sweat Eats
makes a bunch...I forget how many...sorry!
1 cup + 1 Tbs sprouted flour (or whole wheat pastry)
1/4 tsp baking soda
2 Tbs cocoa powder (I used black)
1/2 stick (1/4 cup) butter, melted and cooled
1/2 cup brown sugar*
1/4 cup sugar*
1 egg
1 tsp vanilla
2 Tbs coffee-esque liquor (Godiva, Kahlua, Bailey's, Frangelico)
1/2 cup chocolate chips/chunks (I use bittersweet)
salt
*I just used 3/4 cup cane sugar
Combine the flour, baking soda, and cocoa powder in a small bowl and set aside. Mix the melted butter and sugar together until combined. Add the egg and vanilla and stir until mixed. Add the liquor. Slowly add the dry ingredients, mixing until they come together. The dough may seem a bit dry at first, but it's totally fine. Fold in the chocolate chips. Refrigerate the dough for 30 minutes (sometimes I skip this...the cookies just spread a bit more!).
Preheat the oven to 325*F. Remove the dough and roll it into golfball size balls. Or whatever size you like, really! Place on a parchment-lined baking sheet, leaving an inch or two between each dough ball. Bake for about 10-12 minutes; the edges should be set, but the middles still a bit puffy and soft. You don't want to over bake them...the gooey center is part of what makes these absurdly good. Remove from the oven, sprinkle with salt (do NOT forget this!). Allow to cool and then consume...preferably in more than one sitting.
Absurdly Good Chocolate Chocolate Chip Cookies
adapted from How Sweat Eats
makes a bunch...I forget how many...sorry!
1 cup + 1 Tbs sprouted flour (or whole wheat pastry)
1/4 tsp baking soda
2 Tbs cocoa powder (I used black)
1/2 stick (1/4 cup) butter, melted and cooled
1/2 cup brown sugar*
1/4 cup sugar*
1 egg
1 tsp vanilla
2 Tbs coffee-esque liquor (Godiva, Kahlua, Bailey's, Frangelico)
1/2 cup chocolate chips/chunks (I use bittersweet)
salt
*I just used 3/4 cup cane sugar
Combine the flour, baking soda, and cocoa powder in a small bowl and set aside. Mix the melted butter and sugar together until combined. Add the egg and vanilla and stir until mixed. Add the liquor. Slowly add the dry ingredients, mixing until they come together. The dough may seem a bit dry at first, but it's totally fine. Fold in the chocolate chips. Refrigerate the dough for 30 minutes (sometimes I skip this...the cookies just spread a bit more!).
Preheat the oven to 325*F. Remove the dough and roll it into golfball size balls. Or whatever size you like, really! Place on a parchment-lined baking sheet, leaving an inch or two between each dough ball. Bake for about 10-12 minutes; the edges should be set, but the middles still a bit puffy and soft. You don't want to over bake them...the gooey center is part of what makes these absurdly good. Remove from the oven, sprinkle with salt (do NOT forget this!). Allow to cool and then consume...preferably in more than one sitting.