Double Chocolate Agave Whole Wheat Cookies Recipes

DOUBLE CHOCOLATE AGAVE WHOLE WHEAT COOKIES

Steps:

• Mix softened butter and agave until completely mixed together, no chunks of butter should be left.
• Add in vanilla and egg whites and mix again until all mixed together.
• Then add in whole wheat flour, baking soda, salt and cocoa powder, mix slowly at first and then mix on med-high until all mixed together.
• Then hand stir in chips.
• Next, on a cookie sheet spoon out about a tablespoon of cookie mix and drop on pan. (I use the pampered chef tablespoon scoop that works great). Don't mash them down just leave them in a ball.
• Cook them in a preheated oven at 375 degrees for 7 MINUTES only. Do not overcook. As soon as you take them out of the oven, take a small spatula and flatten them to about 1/2" thick. This helps get rid of the cakiness of the cookie and gives them more of a cookie texture.
• They are awesome if you put them in the fridge before you eat them. Store in an airtight container in the fridge.

WHOLE WHEAT DOUBLE CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Preheat oven to 350 degree F.
• Meanwhile, mix the butter and unrefined cane sugar till the sugar is completely blended with the butter. I prefer to mix by hand since I don't use mixer. Whisk or spatula is not helpful in this case, since the butter is not in a completely melted state.
• Add in the egg to this mixture.
• Now add vanilla essence to the above mixture and stir till all the ingredients are uniformly mixed. The wet ingredients mixture is now ready.
• For the dry ingredients, mix in whole wheat flour, cocoa powder, baking soda, baking powder and salt to the wet mixture.
• Finally add the chocolate chips and give it a good mix with hand. The dough will be a little loose at this stage, so it is advisable to put the dough in the fridge for at least 10-15 minutes.
• Line a baking tray with parchment paper. Take around 2-3 tbsp of cookie dough and roll into a ball. Then flatten the dough ball (lightly press, we don't flatten this too much, as the cookie expands while baking) and place on the baking tray. I was able to make 14 cookies with the prepared dough.
• Bake the cookies for 12-18 minutes in the preheated oven, or till you see creases on top of the cookies. The cookies will be soft to touch, but once cooled, they will be fine.
• Remove the cookies from the oven, and allow them to cool for at least 10-15 minutes.
• The whole wheat double chocolate chip cookies are now ready to be served warm or these can be stored in an air-tight container!! I refrigerated the cookies for around an hour to stiffen up the gooey consistency of the warm cookies before storing them at room temperature.

ULTIMATE DOUBLE CHOCOLATE COOKIES

Steps:

• Melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Sift together flour, cocoa, baking powder, and salt; set aside.
• In a medium bowl, cream butter with white sugar and brown sugar until smooth. Beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. Stir in melted chocolate. Using a wooden spoon, stir in the dry ingredients just until everything comes together. Cover, and let stand for 35 minutes so the chocolate can set up.
• Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies.
• Bake for 8 to 10 minutes in the preheated oven. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.

DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the margarine, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt, and cocoa powder; mix well. Stir in the chocolate chips. Roll tablespoonfuls of cookie dough into balls and place them 1 inch apart onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

WHOLE WHEAT CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F.
• Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.