Cookies to die for!
Double Chocolate Kahlua
I know what you’re thinking. Butter? I’ve been a butter fan my whole life and finally, the world of health admits the
For those who don’t like whole wheat flour, don’t worry, you can use just about any flour. But the chocolate balance is enhanced with whole wheat or rye flour. Rye has no gluten making them even softer inside. If using regular flour, cookies will change in texture with less ooze, and that’s not great for the oozing genius in them nor the whole-grain health.
Recipe Success: the secret here is good chocolate. The brands that don’t list sugar as their first ingredient, and do not over bake the cookies – but if you do, they are still celebrated with coffee. But try again and cook them right, as these cookies are quite special and worth the effort. I make them any size, and they still have that ooze.
Preheat: the oven to 350 F (175oC)
Prepare: two cookie sheets lined with parchment paper.
| Step 1 | Tools | Grams | Ounces | |
| Whole wheat flour, stone ground | 1 1/4 cup | 140 | 5 | |
| Unsweetened coconut flakes | 2 Tablespoons | 5 | – | |
| Cocoa, Dutch | 1/4 cup | 21 | 0.75 | |
| Baking soda | 1 teaspoon | – | – | |
| Sea salt | 1/2 teaspoon | – | – |
With the mixer on medium-low; cream the butter and sugar together, about 1-2 minutes; until well mixed but not too fluffy, you want to incorporate well, but not add volume as the cookies will spread less and be less gooey inside.
Dark brown sugar is heavier than light brown. If
| Step 2 | Tools | Grams | Ounces | |
| Butter, unsalted | 1/2 cup | 114 | 4 | |
| Brown sugar, dark packed | 3/4 cup | 140 | 5 |
With
Dark brown sugar is heavier than light brown. If
| Step 4 | Tools | Grams | Ounces | |
| Ghirardelli chocolate chips, 60% | 1 1/2 cups | 242 | 8.5 | |
| Pecans, raw, chopped | 3/4 cup | 100 | 3.5 | |
| Almonds, or hazelnuts raw, chopped | 1/4 cup | 20 | 0.7 |
Add the eggs one at a time, then the Kahlua and incorporate well – but don’t worry if the batter separates at this point, it will come together when the dry ingredients are added. Just make sure the batter is smooth and well incorporated.
| Step 4 | Tools | Grams | Ounces | |
| Ghirardelli chocolate chips, 60% | 1 1/2 cups | 242 | 8.5 | |
| Pecans, raw, chopped | 3/4 cup | 100 | 3.5 | |
| Almonds, or hazelnuts raw, chopped | 1/4 cup | 20 | 0.7 |
Add the chips and nuts stirring just enough to incorporate the batter together well.
Drop; onto prepared sheet pans; by heaping tablespoons flattening to about 1 1/2 inch circles. Don’t flatten and they will be mountains that take a couple more minutes to bake but very moist in the very center – yet less even softness.
Bake: about 8-9 minutes; cookies are soft when ready and appear under-cooked. Touch the top of the cookie and it the finger indent will remain when ready if it’s firm it’s over baked.
Remove cookies with parchment paper by sliding the paper and cookies together onto a rack or surface; cool 5 minutes before moving; if cookies are removed from parchment right away they might break and bend.
Cool slightly and serve warm or cooled.
Variations: Whole wheat flour can be substituted with half rye and half all-purpose flour. Any nut can be used as a variation.
Storing: room temperature, with a loose-fitting lid, between parchment paper. Will remain chocolatey moist inside for 2-3 days. They freeze well but lose a bit of the chocolate ooze in the process.
Notes:
I hope you will enjoy this recipe! Don’t stop here, we’d love to have you follow the blog and we’ll send a free guide on how to wake up feeling like new, just sign up at the bottom of this page. Thanks!!
If anyone substitutes coconut sugar for the brown sugar, let me know how that comes out. I use it often, but I haven’t tried it for this recipe.
Also, baking is a science, hence the reason why I always weigh ingredients.
I’ve seriously baked these cookies in at least 8 different countries and of course, it was different in each. In order to standardize the recipe for consistent quality and successful results universally, it took some time to formulate the right mix, and flour is usually the culprit. In each country, each brand, and in different seasons, flour has a different moisture content. Weighing cuts down on mistakes that lead to dry cookies.
Have you ever wondered why the recipe’s picture doesn’t always match your final product after following the instructions step by step?
It’s called poor standardizing. I have to give credit to Betty Crocker, who could have been one of the first to standardize their recipes for success. Taste of Home and Cooks Test Kitchens, in our modern world, do a great job of standardizing. They try everything, every brand and find the right mix.
One last mention. In my crazy busy schedule like all of you, it’s hard to keep up. I’ve decided to add recipes to my blog due to subscriber’s requests, but I ask patience and forgiveness to my writing faux pas, grammar glitches, and so on. I simply do not have the time or a sous chef on staff to review the posts. So, if you find mistakes feel free to write, me, then I’ll be able to rectify it, but as well I appreciate your overlooking things that don’t matter in my quickly edited posts, yet I will do my best.
Thanks and cheers to chocolate,
Notes:
- Jillian Levy, CHHC, at The Dr. Axe Show, Is Coconut Sugar Good for You?
- Annie Price, CHHC, at The Dr. Axe Show, 9 Awesome Health Benefits of Dark Chocolate
- Rachael Link, MS, Healthline, Is Butter Bad for You, or Good?
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