If I’m heading in to the kitchen to bake something, probably 4 times out of 5 it’s going to be cookies.
From coconut oil cookies to coconut to chai. I love making cookies, and here’s why (cue accidental rhyme):
1. They’re the perfect size. You’ve got a few bites and your sweet tooth is satisfied.
2. They often contain bits of slightly melted chocolate pieces.
3. They’ve got a great mix of chewy, soft and crunchy textures.
4. They’re incredibly versatile and can be made in like 30 minutes flat.
There’s nothing like a warm cookie right out of the oven, am I right?!
These Double Chocolate Chip Cookies are no exception.
They have a short ingredient list, they’re bing-bang-boom mixed, scooped then baked, cooled and eaten.
They’re chocolatey but still balanced and with a nice cake-like texture. I like to think of them like little brownies in a cookie form.
Trust me, any partygoer, friend or neighbor you take these to will be very pleased (unless they’re allergic to chocolate, then make them one of the cookies listed below.)
*Click on the recipe card to enlarge or right click to save.
If you’re a cookie fiend like me, you might also like these:
The Classics
The Creatives
The Coconut Oils (Healthier Baking)