Saturday, June 09, 2018

Double Trouble: Chocolate-Chocolate Chip Cookies

It's been an incredibly long time since my last blog post, and I have nothing to say for myself! I will, however, offer two rather large, furry excuses for my absence—their names are Bella and Pixie:

I took responsibility for these girls about 18 months ago, and they have been both a delight and a challenge! While incredibly fun and loving, they are also a bit like having toddlers that can climb just about anywhere and get into everything. Such a change from my older girl! Xena has spoiled me for nearly two decades with her calm, intelligent, sensible approach to life. As one friend noted, she's been more like a housemate than a pet:

Now that she has attained "little old lady" status, I try to keep Xena as safe and comfortable as possible, which also means keeping her separated from the younger two. It's been quite a learning curve, but we've (thankfully) reached a point of stasis that seems to suit everyone. Mind, all three would each prefer to be the only cat in the house and the center of all my attention, but they'll just have to go on sharing ;-)

[EDIT: Xena passed away in March, 2019. She was a unique, amazing creature, and I miss her every day.]

To celebrate my two younger ones, here's a recipe with twice the chocolate to keep you (and me!) going for the long haul:

Almond Flour Chocolate-Chocolate Chip Cookies

Chocolate-Chocolate Chip Cookies

2 cups almond flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup butter, room temperature
1/2 cup honey (local, if available!)
2 teaspoons vanilla extract
1/4 cup semisweet chocolate chips (mini chips work nicely)

Preheat oven to 350 degrees Fahrenheit. In a medium bowl, stir together almond flour, cocoa, baking soda and salt until combined. In a large bowl, cream butter, honey and vanilla together until smooth, then add dry ingredients and stir until completely incorporated. Gently stir in chips. Using a Tablespoon scoop or measure, drop onto lined cookie sheets and bake, one sheet at a time, for 10-12 minutes (you should get about 24 cookies total). Although they will puff while baking, the cookies will flatten as they cool. Transfer pans to racks and let cool completely before removing with a spatula (the cookies will still be very soft). Store in an airtight container at room temperature, or refrigerate for firmer cookies.

Notes: These cookies are a great choice for anyone with egg and/or wheat sensitivities. They will remain soft and chewy if stored properly, and also freeze well. Substitute any flavor chips for the chocolate chips, or replace with chopped dried fruit or nuts. And just three more words: ice cream sandwiches!



Please share your thoughts and experience!