Will I be in big trouble if I add more tempting chocolate to your week? I mean, I have posted some healthy stuff this week. I wouldn’t want to be accused of being too healthy or anything, you know? It’s all about balance.
I know it’s very important to have a balanced diet but part of balance is occasionally enjoying something that’s more for your soul. These cookies are for that. And am I banking on a current trend with the title of these cookies? Pretty much. The name is in reference to the different flavors of chocolate I added. Ever heard of double chocolate cookies? Well these are quadruple chocolate!
These cookies have quickly become a family favorite since I made them and I really hope that they’re ones that you can bake and enjoy with your own family. Whether you need something new for the holidays or you’re doing some Summer time entertaining, these are highly recommended. Not to mention they’re pretty darn easy to make.
Double chocolate cookies are so yesterday's news! These cookies have 4 different kinds of chocolate all thrown into each delicious bite.
- 1/2 cup (1 stick) Miyoko's "butter" (or any dairy free butter), cut into pieces
- 2 tablespoons full-fat coconut milk
- 1/4 cup applesauce or pumpkin puree
- 1 cup sugar
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 2/3 cups all purpose flour
- 1/2 cup dairy free semi-sweet chocolate chips or chopped chocolate
- 1/2 cup dairy free milk chocolate chips or chopped chocolate
- 1/2 cup dairy free white chocolate chips or chopped chocolate
- Pre-heat oven to 350 degrees F (180 C). Combine the butter and sugar in the bowl of a stand mixer and beat on medium high speed until creamed. Stop and scrape sides of bowl, then add the coconut milk, vanilla, soda, baking powder, salt, and cocoa. Mix in the applesauce or pumpkin puree until combined. Now add flour and chocolate chips and fold in as minimally as possible just until the dough looks evenly mixed.
- Line a cookie sheet with parchment paper or silicone pads. Use a cookie dough scoop to drop the dough into balls (about 1 1/2 tbsp each) and place them about 2 inches apart on baking sheet. Bake for 10 -12 minutes until edges start to darken and the cookies appear done. Remove from oven and allow to cool for at least 5 minutes before removing from tray. Store in an air-tight container at room temp.
If you have trouble finding (or don't like) any of the kinds of chocolate, you can simply replace them with an equal amount of another kind. Oh, or you could use some nuts instead.