Triple Chocolate Cookies
Recipe Courtesy of Sara Forte & Sprouted Kitchen
While I typically use the natural/non alkalized cocoa powder, I had some high quality Valhrona powder I have been hoarding and used for these. If you use natural, you'll need baking soda, not powder, though I'm humbly not positive if it would be an exact volume swap. If anyone is a baking scientist or gives it a try, let me know. However, this cocoa is insane...and I love these nibs while I'm name dropping.
I used a few drops of mint extract and melted a bar of minted dark chocolate for the drizzle topping because I love mint and chocolate together. If you want to skip the mint, a teaspoon of instant coffee in the dough will intensify the chocolate flavor.
1 stick / 1/2 cup unsalted butter, room temperature
1/3 cup natural cane sugar
1/2 cup packed muscavado sugar
1/4 tsp. sea salt
1 egg, room temperature
1/2 tsp. vanilla extract
1/2 tsp. peppermint extract (optional - see head note)
2/3 cup brown rice flour
3/4 cup almond meal
2 Tbsp. flax meal
3 Tbsp. dutch cocoa powder (see head note)
3/4 tsp. baking powder
1/2 cup semi sweet or dark chocolate chips
3 ounce dark chocolate bar, melted down
1/3 cup cocoa nibs
Preheat the oven to 350°
- In a stand mixer with the paddle attachment, cream the butter, cane sugar, muscavado and sea salt until smooth and fluffy. Add the egg, vanilla and peppermint extract, if using, and mix.
- Add the brown rice flour, almond meal, flax meal, cocoa and baking powder and mix until just combined.
- Lastly, add the chocolate chips and chill the dough in the fridge for at least 30 minutes or up to 8 hours in advance.
- On a parchment lined baking sheet, arrange the cookies with 2'' between for spreading. Bake the cookies on the middle rack for 10 minutes until the edges are dry but the centers are still barely wet. They will set as they cool. Remove to cool completely.
- Melt the chocolate in a double boiler. Drizzle the cookies with the chocolate and sprinkle the cocoa nibs on top to stick as the chocolate cools.