Coconut Oil Chocolate Crinkle Cookies
It's all about the CHOCOLATE!
I'm a total chocolate junky. Not the icky, sweet high-fructose variety, but really dark and dense, bitter chocolate. These chocolate crinkles tame my cravings and as a bonus use very little butter and sugar.
The better the quality of the chocolate, the chocolatier these cookies will turn out. I always use organic bitter chocolate bars—80% dark or higher.
These Aren't an "Eat Immediately" Cookie
These cookies look beautiful on a platter, make a great gift, and are indulgent and delicious. Everyone always wants more! They do require a bit of work, but they're well worth getting your hands dirty for.
Be warned that they aren’t the type of cookie to eat hot out of the oven. They need to cool completely before serving.
The dough can be kept in the refrigerator for up to 3 days. The finished cookies freeze beautifully. In fact, we eat them straight from the freezer during the summer months for a cool, low-calorie treat. YUM!
I Prefer Organic Ingredients & Agave
I try to eat organic foods that free from any genetic modification. Of course, use any type of ingredients you desire.
I firmly believe that clean and pure foods are becoming increasingly difficult to obtain. There is very little real food available at most grocery stores. I do my best to write recipes that use real ingredients—nothing processed or modified.
Why agave, you ask? Agave nectar is a sweet syrup derived from the blue agave plant. If blue agave sounds familiar, it may be because it’s commonly used to make tequila! Agave has the consistency of honey but is much sweeter. There is some debate whether it is really a natural and healthy sugar substitute, as it does undergo some processing. It is definitely healthier than common, refined sugar because it has significantly less impact on the glycemic index. It is a recommended substitute for people with diabetes.
- 1/4 cup Organic Unsalted Butter
- 1/4 cup Organic Coconut Oil
- 8 oz Organic High Quality Bitter Chocolate, in pieces
- 4 Large Organic Eggs
- 1 1/2 cup Organic Sugar, Evaporated Cane Juice
- 1/4 cup Organic Agave Nectar
- 2 cups Organic All Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Sea Salt
- 1/2 cup Organic Powdered Sugar
- Melt butter and coconut oil over low/medium heat in a heavy saucepan. Once melted, add the chocolate and stir until all the chocolate is melted. This should only take a few minutes. Remove from heat immediately, and set aside 5 minutes to cool.
- Mix flour, baking powder, and salt together in a bowl. Set aside.
- In a separate bowl, beat eggs and sugar for about 2-3 minutes with an electric mixer. Add in agave nectar, mixing well.
- Your chocolate mixture should be cool enough by now. Give it a good stir. Slowly pour the chocolate mixture into the egg mixture. Pour slowly and mix vigorously, being careful not to cook the egg. Mix well with electric mixer.
- Add the flour mixture to the chocolate mixture, 1/3 at a time. Thoroughly combine ingredients but don't over-mix! The consistency will be more similar to brownie or cake batter than to cookie dough.
- Cover your batter tightly with plastic wrap, and put in the fridge for at least 2 hours. Optional: I generally pour my batter into a bread pan lined with waxed paper for easy removal later.
- Once your dough has cooled and stiffened, preheat the oven to 350 degrees.
- Using a spoon, scoop out tablespoon-sized balls of dough. Roll them between your hands to form a ball about the size of a golf ball.
- Roll the balls in powdered sugar, coating them heavily, and place on a greased cookie sheet.
- Bake for approximately 12-14 minutes, depending on the size of your dough balls. Leave on the cookie sheet for at least 5 minutes before transferring to a cooling rack.
- DO NOT OVERCOOK! When done, the cookies will rise beautifully but will still seem raw in the middle. The middle will be doughy and gooey. This is good! Let them cool COMPLETELY before enjoying them. Trust me, it's worth the wait. If you accidentally overcook them, don't worry! They are great with a little organic milk.
Step one: Gather your preferred ingredients.
As I mentioned earlier, I prefer to get organic ingredients whenever I can. Here are some of the ingredients that I like to use.
- Organic Clover Eggs: I'm very particular about my ingredients. I always use organic, non-GMO when possible. Clover is a local California brand that I occasionally use.
- "O" Organics Sugar: I generally avoid the "O" organics label, but I'm a girl on a budget and sometimes have to buy what's on sale.
- Bob's Red Mill Flour: There is some debate about whether Bob's Red Mill is GM-free.
Step two: Melt chocolate, butter, and coconut oil together and mix.
Step three: Slowly add the flour to avoid lumps.
Step four: The finished dough is more like brownie batter than cookie dough. Once it cools in the fridge, it will thicken and harden.
Step five: Take the cooled dough from the fridge. I like to chill mine in a wax-lined loaf pan so that it comes out easily.
Step six: Roll the dough into balls, cover in powdered sugar, and place on greased cookie sheet.
Step seven: Make sure to get plenty of powdered sugar on the golf-ball-sized balls. Leave them plenty of room on the cookie sheet to spread.
Step eight: Be sure that you don't overcook them! They should be gooey in the middle. Cool completely before eating.
I usually just leave the cookies on the pan until the next batch comes out of the oven—about 10 minutes.
These beautiful cookies make great gifts!
© 2013 Robyn D Bera