Double Chocolate Cookies
A simple and easy recipe to prepare soft and chewychocolate cookies… These irresistiblychocolatey cookies are packed with soft centers alongside chewy edges.
Ingredients
- 2 large eggs
- 1 cup natural creamy almond butter
- 2 tbsp peanut butter
- 1 tbsp salted butter melted
- ⅔ cup powdered sugar
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 2 tbsp water
- 1½ tsp vanilla extract
- ¼ cup unsweetened dark chocolate chips You can store these cookies in an airtight container at room temperaturefor up to 5 days.
Instructions
- Preheat your oven to 350 ºF.
- Line a large cookie sheet with parchmentpaper.
- In a large bowl, add all the ingredients except chocolate chips and withan electric hand mixer, mix until well combined.
- Fold in the chocolate chips.
- Make about 1½-inch balls from the dough and placeonto the prepared cookie sheet in a single layer about 2-inch apart.
- With your palm, flatten each ball slightly.
- Bake for approximately 8-11 minutes or until edges become golden brown.
- Remove from the oven and place the cookie sheetonto the wire rack to cool for about 5 minutes.
- Carefully invert the cookies onto the wireracks to cool completely before serving.
Nutrition
Calories: 44kcalCarbohydrates: 5gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 22mgSodium: 82mgPotassium: 27mgFiber: 1gSugar: 5gVitamin A: 49IUCalcium: 5mgIron: 1mg
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