Chocolate chip, but make it double! October is National Cookie Month and we’ve cooked up a recipe that’s sure to become your favorite treat to hand out to all the little monsters in your home (and snack on yourself!) What makes this recipe all the better is it incorporates Askinosie Unsweetened Cocoa Powder, S’more Bites, and our 77% Davao Philippines Dark Chocolate Bar.
Yields Approx. 30 Cookies
2 ½ cups all-purpose flour
1 tsp. baking soda
½ teaspoon fine sea salt
¾ cup Askinosie Unsweetened Cocoa Powder
1 cup unsalted butter
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1 tsp. vanilla extract
4 ½ ounces of 77% Davao,Philippines Dark Chocolate Bar, broken into chunks (about 1.5 bars)
1 tin of Askinosie S’more Bites
½ teaspoon flaky sea salt
- Collect all ingredients and preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Combine flour, ½ teaspoon sea salt, baking soda, flour, and cocoa powder in a medium-sized bowl and set aside. Mix butter and sugar together until smooth and add in eggs and vanilla extract.
- Slowly add in flour mixture and beat until combined. Add in chocolate bar chunks and S’more Bites. Mix. Spoon the cookie dough onto the baking sheet, with two inches of space between the cookies. Bake the cookies for 10 minutes. After removing the cookies from the oven, allow them to cool completely (approximately 3 minutes.) While cooling, sprinkle them with flaky sea salt.
Cookies can be stored for 4 days on the counter and then should be moved to the freezer for up to a month of storage.
Craving chocolate concoctions? We have something brewing in our cauldron: our Double Chocolate Sorghum Brownies!