This recipe is something one of my daughters came up with yesterday. I am excited because I LOVE the Double chocolate cookies they sell at Subway.....even though I am sure they are full of mystery ingredients. Not something I want to think about my family eating often.
We try to stick to the 80/20 rule. We eat real food with no mystery ingredients 80% of the time...and so the 20% of the time that we do have food that's not so good for us, I don't worry about it.
We live in a REAL world, with REAL temptations. And, we also have 5 (going on 6!) children in our family. I don't want to be known as the "food nazi mama", who never lets her kids have birthday cake at a party, or snacks at a church event because they are aren't always "real food" snacks.
These cookies would freeze well, so make a big batch, and enjoy them without the guilt!
2 1/4 cup all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt (we use sea salt)
1 1/3 cup sugar (we used raw cane juice crystals)
1 Tablespoon molasses
2 sticks of butter, softened
1 teaspoon vanilla extract (we made our own; learn how here)
2 eggs (we use free range from a local farm)
2 cups chocolate chips
1/4 cup milk (we use raw, whole milk)
A dash of all-purpose flour
Preheat oven to 350 degrees.
Mix together dry ingredients, (except chocolate chips), in a bowl.
Add, molasses, butter, vanilla, eggs and milk into the dry ingredients and mix well.
Now fold in the chocolate chips.
Spoon tablespoonfuls of dough onto parchment lined baking sheets.
Bake for 9 to 10 minutes.
Cool on wire racks.
Makes 2 dozen cookies.