It’s fall and it’s vintage AK season, people! What is “vintage AK?” It’s where I update and share super old Ambitious Kitchen recipes that you probably have never even seen before. These recipes were (and are) some of my favs from the archives that I almost forgot about but remembered how amazing they were.
SO, let’s throw it back to 2014 when I first shared these incredible salted brownie cookies (AKA brookies or double chocolate chip cookies). It’s not too often that you can find a good chewy double chocolate cookie. In fact, after all of my bakery tours in different cities, I think I’ve only stumbled upon one or two. Most of them have white chocolate chips which is fine, but if you’re going to do chocolate then I fully believe you should stick with the real stuff.
I remember baking up these cookies almost 10 years ago and how I couldn’t stop sneaking bites of the dough. It tastes like brownie batter and cookie dough had a baby. So full of chocolate. Bake these up for the holidays, birthdays, or any time you need a sweet treat this season!
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Everything you’ll need to make these double chocolate chip cookies
The best part about these brownie cookies is not only how decadent they taste but how easy they are to make! The chewy exterior and fudgy center will have you swooning. Another bonus? These only require 10 ingredients which you probably already have in your cupboards:
- Flour: we’re using regular all-purpose flour to give these brownie cookies the texture we’re looking for.
- Cocoa powder: I always recommend using unsweetened cocoa powder when baking.
- Coconut oil: a little coconut oil gives the cookies the perfect amount of moisture (hello, deliciously chewy) and keeps them dairy free!
- Brown sugar: I like to use all dark brown sugar (instead of granulated sugar) for extra rich, molasses flavor.
- Egg: you’ll need 1 egg to help them bake up properly.
- Baking staples: like almost all baking recipes, you’ll need baking soda, salt, and vanilla extract. Learn how to make your own vanilla here!
- Coffee: this is optional, but I like to add a tiny bit of espresso powder or instant coffee to really bring out that dark chocolate flavor.
- Chocolate chips: because they’re double chocolate, of course! Feel free to use semi-sweet chocolate chips, dairy-free, or dark chocolate chips.
- For topping: if you love sweet and salty flavors together like I do, sprinkle the cookies with some fancy, flaky sea salt.
Can I make them vegan or gluten free?
- To make gluten free: I think 1:1 gluten-free all purpose flour would work well to make these cookies gluten free. Alternatively, try my Flourless Paleo Chocolate Almond Butter Cookies or my Gluten Free Almond Flour Chocolate Sugar Cookies.
- To make vegan: I haven’t tested it, but I think a flax egg would work in place of the regular egg. Learn how to make a flax egg here.
How to make perfect brownie cookies
As I mentioned, this brownie cookie recipe couldn’t be easier! Seriously you can whip these up in 20 minutes and you don’t even need an electric mixer.
- Mix the dry ingredients. Whisk together the flour, cocoa powder, baking soda, and salt.
- Beat the wet ingredients. Using a hand mixer or a stand mixer beat together all of your wet ingredients until nice and smooth.
- Make the dough. Add the dry ingredients to the wet and mix until well combined. Fold in the chocolate chips.
- Bake, cool & devour. Roll the dough into small balls using your hands or a cookie scoop, drop the cookie dough balls onto prepared baking sheets lined with parchment paper. Use your hand to flatten them slightly, then bake until set. Sprinkle with salt, cool, and enjoy!
Jazz up these easy brownie cookies
Another thing I wanted to tell you guys is how easy it is to jazz these cookies up. Here are some versions to try:
- Use dark chocolate cocoa powder and dark chocolate chunks or chips
- Chop up your favorite artisan chocolate bar instead of using chocolate chips
- Fold in dried cherries, walnuts, pecans, or pistachios
- Try out peanut butter chips for a cookie that tastes like a Reese’s Peanut Butter Cup
- Or top your cookies with my famous Fluffy Peanut Butter Frosting
Tips for making perfect double chocolate chip cookies
- Do not use substitutes. Please be sure to follow the recipe as written unless substitutes are noted in the notes section of the recipe. Changing the flour will greatly affect the taste and texture of these cookies.
- Make sure your ingredients are room temp. You’ll want to be sure that your coconut oil and egg are both at room temperature after you melt the coconut oil so that they don’t coagulate when you’re making the dough.
- Use fresh baking soda. Make sure your baking soda is fresh to ensure that these cookies bake up properly.
- Measure your flour correctly. Do you know the best way to measure flour without a scale? Get my tips & tricks in this video!
Storing & freezing tips
- To store: place these chocolate brownie cookies in an airtight glass container or reusable silicone bag and keep them at room temp for up to 5 days.
- To freeze: you can actually freeze the cookie or the fully baked cookies! Head to this post for all of my tips and tricks for both methods.
More delicious cookie recipes to try
- Chocolate-Dipped Peanut Butter Cookies with Toffee & Crushed Pretzels
- Dank Coconut Oil Chocolate Chunk Cookies
- The Best Brown Butter Chocolate Chip Cookies You’ll Ever Eat
- Flourless Double Chocolate Hazelnut Cookies with Sea Salt {grain free, gluten free, paleo}
- Absolutely Epic Chocolate Chunk Cookies
Get all of my cookie recipes here!
I hope you love these chewy double chocolate chip cookies! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Salted Brownie Cookies
Ingredients
- 1 cup all purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut oil, melted and cooled
- ¾ cup dark brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 teaspoon espresso powder or instant coffee, optional
- ¾ cup chocolate chips
- coarse sea salt, for sprinkling
Instructions
- Preheat oven to 350 degrees F. Whisk together flour, cocoa powder, baking soda and salt; set aside.
- In a large bowl, beat cooled coconut oil, brown sugar, egg, vanilla, and espresso powder (if using) until creamy and smooth; about 1-2 minutes.
- Add in flour mixture and incorporate until well combined. Fold in chocolate chips.
- Roll into small dough balls or use a small cookie scoop to drop on a baking sheet and flatten slightly with the palm of your hand.
- Bake 8-10 minutes. I like to take mine out at 9 minutes so they remain soft. Sprinkle with sea salt immediately.
- Cool on cookie sheet for a few minutes then transfer to wire rack to finish cooling. Makes about 16 cookies.
Recipe Notes
Nutrition
This post was originally published on November 6th, 2014, and republished on October 18th, 2023.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
149 comments
I am SO in the same boat. It is total cookie season! I was looking at my next 2 weeks photographing schedule and I was like “holy crap, when I am going to actual eat real food”
Not worried.
These cookies look AMAZING! I love a good chew! Pinned!
These look incredible Monique!
I am sooo in for these cookies, you can keep the quinoa! I am going to test these out with a flax egg, so I’ll let you know how they turn out!
wowowow, absolutely wonderful!
Nah girl! I am loving all the baked goods. These cookies look so dang fluffy!
these are PERFECTION. I love sea salt and chocolate!
Just finished baking a batch…amazingly delicious!!
Glad you liked them Connie!
These look so nice and moist! Can I substitute a half cup of butter for the coconut oil, or should I use canola oil? I don’t have any coconut oil. Thanks!
Yes, I think using 1/2 cup of butter would work well. I usually reduced the flour just by 2 tablespoons but it’s up to you!
Hi Monique! I don’t have coconut oil, can use butter instead? How much do i put in?
I think you could definitely sub butter. Make sure it’s either softened or melted. Also I would try reducing the flour by 2 tablespoons.
These cookies are excellent!!!
Pinned and cannot wait to try!
These double choc cookies look delicious! The combination of salt and chocolate is seriously magical too.. so I can imagine how good they would have tasted. Pinned!
These were so, so, sooooo good!!! The addition of sea salt is total perfection. Thanks for the recipe!!!!
If I use other vegetable oil like sunflower also have to reduce by 2 tablespoons the amount of flour?
Thanks a lot!
Hi there! I’m not sure, I haven’t tried using any other oil besides coconut so I’m really not sure if it would be the same.
Made two batches of these on Saturday and they’re already gone. The coconut oil adds such a nice flavor. Also mixed in a little bit of Nutella because I’m addicted to it 😉
DELICIOUS!
Do you measure the coconut oil when it’s liquid or solid?
Liquid!
I used whole wheat flour. But they were great! I’m loving your recipes.
Tasty but not chewy.
I was making these for the first time, and I’m so glad I doubled the recipe. These are delicious; just the right amount of sweetness. Thanks for sharing!
These cookies sound amazing! I only have sweet ground cocoa powder. Can I use this and sub out some of the sugar? Thanks
Sorry if this is a newbie question but can the dough withstand the cookie cutter? Looking to make these into specific shapes for a gift. Thanks so much!
Have you made up dough ahead of time? Love these cookies!
Okay these are amazing – I’m 8.5 months pregnant and had a serious chocolate craving, but hate baking with butter, so when I stumbled upon this recipe that calls for coconut oil I was intrigued. While mine didn’t turn out “chewy” per se, they were light and delicious and absolute perfection. I used the coconut oil as indicated, a rough-chopped bar of dark chocolate, and added a handful of walnuts. In my oven I baked them for about 10-11 minutes. Crispy on the outside, soft and gorgeous on the inside. And of course, the addition of sea salt on top = YES!
I love these cookies. They’re my failsafe recipe and people request them all the time! I make them with dried cranberries and dark chocolate morsels. I used spelt flour this time and they are always perfect whichever flour I use!
I just love your writing style and especially how you began this blog post. I absolutely love baking too, . thank you so much and I am going to try this recipe now!.
Hello i’m noon from sudan …i made them and the taste is phenomenal. ..thank you alot
These cookies were so amazingly delicious. Did not miss the butter or milk at all!! Thank you!!
These are actually delicious thank you!!!! It’s so hard to trust recipes on the internet these days so I’m SO GRATEFUL these came out delish. They aren’t really a chewy texture for me, more like a brownie on the inside but that’s what I love about them 🙂 I’ll definitely be making these again.
So happy you enjoyed them, Amanda!
I made these cookies vegan using 3 tablespoons of chickpea brine (the juice in the can containing garbanzo/chickpeas beans) instead of an egg. They turned out perfectly! I also substituted the coconut oil for some liquid avocado oil, no problem. I just added one splash of water to the mix and everything came out chewy. 🙂
Hi Monique – this is a fantastic recipe, thank you so much! I have made it several times, and over time have made some consistent alterations, just to experiment and have fun. I have actually posted my adaptation of it over on my brand new blog, where I’ve linked your site as the inspiration/original recipe: http://laurabakeronlife.com/double-chocolate-cookies-with-coconut-oil-oat-flour-and-a-hint-o-sea-salt/.
These are amazing – I have made them in the past. How far ahead can I make these cookies? How long are they usually good for after baking?
going to make a double batch to share with my pottery buddies tomorrow! will let you know how they turn out!!
Yay! I hope you all love them 🙂
Making these ASAP! Any recommendation between refined vs unrefined coconut oil?
Can you refrigerate the dough or freeze it?
Yes to both! I would only keep the dough in the fridge well-wrapped and for a couple of days max.
These turned out so well! I made them into slightly larger cookies and the texture was fantastic and they were not too sweet, which I love! I used coconut sugar instead of brown sugar. I’ll definitely be keeping this recipe on hand.
Amazing!! So chocolatey and fudgey!! Will definitely make these again.
And I meant to give it 5 stars ⭐️⭐️⭐️⭐️⭐️
Awesome!! So glad you enjoyed these 🙂 Great go-to cookie!
I had to sub olive oil, canola and apple sauce for coconut oil (all out). Didn’t have the coffee or chocolate chips. subbed coconut sugar for brown. Still saved my life tonight as i had such a sweet tooth and refuse to buy Little Debbies! Thank you
and I forgot to mention The recipe subbed a flax egg beautifully!
So glad those swaps worked out!! Much better than Little Debbies 🙂
I made these last night and they were amazing!!! I didn’t have brown sugar so I added a cup of white sugar and a T of molasses. I also was going for a ‘mexican chocolate’ style so I skipped the coffee and added about a 1/2 t of cinnamon and about a scant 1/8 t cayenne. I added flaked maldon sea salt before baking to be sure the salt stuck. The battery seemed a bit odd and slippery, but they turned out perfect!!! SO GOOD!
By “battery” I mean “batter”!
Your extra spices sound amazing!! I’ll have to try them next time 🙂
Veganized this recipe by subbing 3.5 tablespoons of aquafaba for the eggs and they came out fantastic. Thanks for a great recipe.
Perfect! Glad you enjoyed 🙂
I just made these — they were great! I used a little less than 3/4 cup chocolate chunks because I didn’t have enough. Still tasty 🙂
1 SUGGESTION: Sprinkle sea salt onto the cookies BEFORE baking and press them into the dough. This will help the salt stay on the cookie. My first batch I sprinkled salt after baking and most of the flakes fell off when eating. The 2nd batch I lightly pressed salt into the dough before baking and the flakes stayed on!!
Perfect! Great tip, too 🙂 Glad you enjoyed!
I just made these, using crushed up 72% dark chocolate bar in place of chips. I also made them a bit bigger (12 cookies instead of 16). They turned out amazing! So soft, gooey and decadent. They remind of me soft, cakey brownies. A super easy and fast recipe!
FYI, when I mixed the batter at first, it seemed really, really sticky and I considered adding more flour. However, I decided to hold off and just let the batter sit for a minute or two. It seemed to “firm up” and was oily to the touch but not sticky when rolled.
Glad you liked these ones! Such a great quick & easy treat. Noted on the batter, too – good tip to let it sit for a minute.
I just made these and they were SO good. I couldn’t stop eating them! They almost taste like brownies in cookie form. I was a little concerned when the batter was really oily, but they turned out great!
Aren’t they so fudgy?? The batter can seem a bit more oily, but they always bake up well for me too.
So before I say anything, I have to say this is a wonderful recipe. It’s simple and straightforward.
When I made these I didn’t have brown sugar. So I tried to make my own but I didn’t own a blender nor a food processor. And a handheld mixer didn’t do very well.
Nevertheless I powered on, even though the batter had a slight molasses taste.
I also didn’t have vanilla extract so I used peppermint extract.
And I didn’t have chocolate chips so I toasted some leftover coconut flakes.
In my opinion the cookies still turned out wonderful.
Great recipe would make again.
Glad these turned out well with those swaps! Sounds like you made delicious mint chocolate cookie 🙂
I was just experimenting and I found that if you take your cookies out about 1-2 minutes before they are done and then sprinkle the salt you get a better melding of flavors between the salt and the chocolate
Great tip!
These cookies are seriously amazing. I haven’t made any other recipe since I started making these. They are sooo gooood!!! Thank you for such a delicious recipe!
So happy to hear that Sarah! Perfect treat 🙂
I never comment on recipes but felt I absolutely had to. These are amazing! Hands down best cookie I’ve made. The salt on top is such a nice touch. Thank you!
Thanks so much for your comment, Bethany! So glad you found these and that you love them 🙂
double the chocolate, double the fun. feel free to use butter in this recipe too — works great!
I make these every Christmas with the festive peanut butter M&M’s. I omit the coffee and call them “snowed on” cookies! Coconut oil makes an amazing consistency and the salt is genius!
YUM that sounds amazing! Great idea 🙂
These cookies are amazing! I followed the recipe closely other than replacing half the coconut oil with apple sauce. Still very soft, chewy, and super rich! Thanks for the recipe!
I’m glad that swap worked out! Perfect treat.
Love these cookies, and especially the successful addition of coconut oil in baking. It is also nice to not need to use a stand mixer. With that said, I don’t bake cookies from scratch that often, and I wondered if the dough is supposed to be play dough consistency at the mixing dry ingredients stage. I had quite a difficult time mixing and it became more like puddy, so I added another egg and it seemed to still be quite stiff. but got it together after being calm and patient. Maybe this is correct, but it just felt dense. A very good rich, brownie like cookie!
I haven’t had that issue! Did you measure the coconut oil after it was melted and cooled? How did they come out once they were baked?
Hi! I baked 9 cookies using half the batter and they came out a bit dry and crumbly – not the moist chewy that I was hoping for. I must have messed something up! I still have the other half of the batter, so I’m wondering if you have any tips on what I can do to make the second batch more moist?
Hi! That’s strange, did you follow the recipe exactly as written? So many people love these cookies. I’m wondering if perhaps you either packed your flour or your cocoa powder? If so, next time use the scoop and measure method. 🙂 to salvage the current batter you could try adding in a little more melted coconut oil or a tablespoon of milk.
These cookies are like having heaven on my tongue. I did add a half teaspoon of cinnamon, and will bump that up to 1 teaspoon next time. I also used whole wheat flour, and sprinkled the salt on before baking. I eat fairly healthy but have a wicked sweet tooth, so have been baking more, in an effort to satisfy my sugar cravings in the healthiest way possible . I wanted something sweet that would be gooey, or chewy, with the most amount of bang for the least amount of poundage 🙂 These did the trick! The only thing is that your cookies look puffy and lovely, while mine were flat. They still taste amazing, so thank you for the great recipe.
So glad you loved these! The whole wheat flour is likely what changed the texture a bit 🙂
Maybe, but I made them again tonight, and didn’t flatten them before baking, and they turned out like your pics – nice and fluffy. So I think that I pressed down on them too much the first time. It doesn’t really matter, because they are the best chocolate cookies that I’ve ever had. You are a cookie artist, your talent right up there with the best – Michaelangelo, Da Vinci, Van Gogh… 🙂
Perfect! So happy you loved them 🙂
one of my go to cookie recipes! works great everytime. not too sweet, I usually sub with whole wheat and olive oil to make it a bit healthier
Perfect! So happy to hear that!
hello I’m from Brazil. Is it possible to replace coconut oil with butter? Thanks
Hi Denise! Yes, butter should work well. enjoy!
These were delicious! I subbed King Arthur Flour Gluten-Free measure for measure and it turned out well. The dough was a little dry, so I recommend if you’re using a GF cup 4 cup, add one more egg and a splash more coconut oil. Thanks for another great recipe, Monique!
Great tip! I’m glad it worked out well!
A winner cookie in my family!! Tastes like brownies in a cookie! Substituted vegan margarine for coconut oil, coconut sugar for brown sugar, and flaxseed meal for eggs and they still taste soo good! I also added craisins and walnuts.
I used subbed gluten-free all purpose flour for the all-purpose flour!
I’m glad those swaps worked out well! Perfect treat 🙂
Delicious! Can’t have just one! I used 1/2 cup butter, and King Arthur’s 1/1 GF Flour with 2 Tablespoons less than a cup, They taste great! Used a 1″ cookie baller, and will have plenty left to freeze. Will make again!
Just couple of questions
1. What kind of chocolate chips can be used in this? Is milk chocolate okay? Or is it better to use dark or both?
2. Is the cookie better to add coffee like you suggested? If so what kinda of coffee?
Hi! Feel free to use any chocolate chips you’d like 🙂 And instant coffee or espresso powder is great, any brand is fine.
Couple of questions
1. If I do use Coffee which coffee with you insist on using in this recipe does it make it better?
2. Which chocolate chips do you suggest dark or milk or are used have bottles
Went back in the archives for this one. OMG these are perfect. Used dark chocolate chips, no coffee and baked for 9 minutes as suggested. No other substitutions and they are awesome!
Ahh an oldie but a goodie! Happy you loved them!!
I am trying to give this 5 stars but the 5th star isn’t working. I have been making this recipe for a while now and it is a huge hit. Very easy to make and the 9 minute suggested bake time is perfect. I use various sea salts from Saltworks. Mine come out like fudge cookies tooped with salt. Sooooo delicious. My only question would be the 180 kcal, as that would be 180,000 cal per cookie. Is that a typo?
Sorry about that! What internet browser are you using?
Happy to hear you love these! And haha nope, kcal is just another way of saying calorie 🙂
These are amazing! This recipe is going to be the move when I’m craving brownies but want dessert in under 20 minutes. So fudgy and chocolatey. Don’t skip the coffee!
I’m baking them rn in how many degrees should I???I left it at 350F as you said
Correct!
Hi- These look amazing! I will try with quinoa flour, but I am curious to know why you do not recommend a 1:1 all-purpose GF baking flour.
Thanks!
Marni
Hi Marni – GF flour does not have the same agents to help keep breads & cookies soft and fluffy as regular flour. Let me know how it turns out for you with the quinoa flour.
This just might become my favorite cookie!! It goes together quickly and is so amazing! I like that it makes a small amount. I don’t feel guilty about NOT sharing…lolo Monique you really hit it out of the park on this one for me. I did share these with my coworkers though on National Chocolate in the office day!. They all LOVED them as much as I did. I shared where I got the recipe, so you might have just got a few more subscribers to your website!!
WOO! This is so great – I am so excited to hear that you are loving these cookies and they turned out amazing for you. Thanks so much for your comment, it means so much ❤️
Hi! Haven’t yet made these, but is it possible to use coconut sugar instead of brown sugar, or will that change the flavor / point of using brown sugar?
I don’t recommend making any subs in this recipe if you want the best results for flavor and texture. But if you do give these a try with coconut sugar, let me know how they turn out.
Hi! I love your recipes and have been following you for years! Thank you for soo much content, great tips and ideas…my only feed back would be something I saw in another recipe that was so helpful 😊
They listed the ingredient quanity again in the How to make part. Like mix in flour (2 cups)….is was so nice not to have to go back and forth in the recipe. Again love your stuff and am making your chocolate cookies now😋
Thanks so much for your feedback, Katrina. I’ll chat with my team about it!
Amazing. Easy and simple yet very good. Thank you!!
Right?! I’m glad you loved them! Thanks!
If I want to make this gluten free should I use less 1-1 gluten free flour or just 1-1?
I would recommend 1:1, let me know how they turn out. Enjoy!
Perfect recipe!!
Hands down, my new favorite cookie. Or should I say brownie? Just the right amount of chocolaty goodness with just the right amount of salty.
Thank you for another great recipe. Going to try your tofu tika masala today.
Mary Helen
Amazing! Thank you so much, Mary Helen. Glad you are loving these cookies and they turned out great for you!
wow! so decadent and lush cant bare to share they are so dam good.
WOO! So glad you gave these a try and they turned out great for you 🙂
These cookies are delicious. We love them in our house!
YAY! SO glad these are a hit 🙂
I’ve been making these cookies weekly for the past month! I use a combo of dark chocolate and semi sweet chocolate chips and the cookies turn out perfectly every time. I highly recommend making these cookies!
YUMM! SO glad you are loving these cookies and they turn out amazing for you!
These look amazing! I was wondering if they would work if I used chickpea flour instead of all-purpose? Thanks
These look amazing! I was wondering if they would work if I used chickpea flour instead of all-purpose? Thanks
I haven’t tried these with chickpea flour but you could use 1:1 GF flour.
Do you mean measuring 1/2 cup of frozen coconut oil then melting it. Or melting the coconut oil until it measures 1/2 cup of the melted oil?
Hi! Feel free to measure the coconut oil while it’s solid (from the pantry), then simply melt it for the recipe.
My goto cookie from AK are the brown butter sea salt choc chips. Decided to give the salted brownie cookie a try — overall really delish cookie. I may have baked them a little too long and should have just done the 9 mins bc they weren’t quite chewy but they weren’t crunchy either. My oven is a little wonky so I tend to have to bake things longer than called for.
As far as the coconut oil, I used the already melted oil so I measured it as a liquid, if the recipe called for melted and cooled coconut oil, did you measure as a solid in cups and then melt it? Would that alter the measurement/consistency maybe?
I’d suggest reducing the baking time a bit next time to get that perfect texture! Feel free to measure the solid coconut oil, melt it and cool it, and then add it directly to the recipe 🙂
This was reposted on my birthday and was the 2nd most popular recipe of 2023 so I knew I had to try it. Started off our NYE morning making these and they did not disappoint. I ate one pretty fresh from the oven and had to refrain from eating the rest of the batch! I used the small cookie scoop and it made 20.
Aw I love that! These were made for you!
Hands down the best cookies I’ve made. They are the perfect combo of salty and sweet. Added bonus and that’s a super simple recipe that my 11 year old could easily help with! I love the depth adding the little espresso powder gave. Yum yum yum!
So happy to hear that! Such a great easy treat!
I made these cookies for a coworker, she is vegan and although I love to bake I have very little experience baking vegan treats. I subbed the egg for flax egg and, wow! These are awesome! So soft and chewy, I tried one to test and had to have another! I will certainly make these again. Highly recommend!
Amazing! Glad they were a hit!
OMG! these are amazing, I challenge anyone who can stop at one.
So glad you loved them!
These were delicious!! I did not have coconut oil and substituted vegetable oil at the same amount. They were very oily before baking (though they tasted great when finished). I will try less oil next time. I did not need all the chocolate chips. They did not all successfully mix into the dough. So I’ll use less next time. It takes very little sea salt to get a nice taste but you have to sprinkle right away because they immediately start to harden which makes the salt roll off.
I’m glad that still worked out! Yes, feel free to reduce the chocolate chips a bit.
amazing and they freeze well for nights when you want to make a solo cookie!
Absolutely one of the most delicious cookies I’ve ever had in my life! I used a flax egg and it worked wonderfully. Make these!
So happy to hear that!
I’m going to make these for my mom for Mother’s Day. She’s a huge chocolate lover. I’m going to add cinnamon too. She loves pecans. How much halved/chopped pecans would you suggest adding? Just till it feels right? lol
Amazing! I’d suggest about 1/2 cup 🙂 Hope she loves these!
Most of the time the majority of the cookie portions get eaten as dough balls. These are unbelievably tasty. Thanks for sharing!
One of our fav desserts, too!
OMG this recipe is the best double chocolate cookie I have ever had.
I’m so glad!!