And here we are on another Friday and if you’re anything like me you’re wondering what happened to your week, or planning what to do over the weekend…… and possibly craving some major amounts of chocolate. Fear not, I’ve got that part covered!
So I was wondering recently if our late fall/early winter months were going to be slow this year. They’re the months that my mind still thinks of as summer since I grew up in the Northern Hemisphere, but now where I live they’re just consecutive months of cold and wet. That was still a pretty dumb thing to do on my part though because now, of course, they are already filling up with plans. For example, there is another missions team planning a trip soon. If any of you have somehow managed to follow along with all my shenanigans since last year (doubtful) then you may remember me telling you about the previous team. Some of our really close friends here in Chile are missionaries and they sort of act as the home base for when their church is planning a mission trip down here. Last year my family welcomed the group that came to use our house for their services a few times and of course there was food involved. It was a crazy few weeks of planning, visiting, and tons of cooking, but so much fun too.
This year we’ve offered to keep as many from the team as need a place to stay, so I’m pretty positive I’ll be playing bed and breakfast for those two weeks. That may not sound like fun to most people but I’m crazy enough to be super psyched about it. There are sure to be a ton of hilarious moments and planty laughing with so many people under one roof, not to mention it means more people around to feed, which is where I come in. My planning gears are already shifting into fifth!
Oh, and sidenote: The gear reference reminded me, I have been trying to force myself to face mastering a stick shift vehicle because there aren’t many automatics here. I am going to be completely honest and admit that it terrifies me! I can’t seem to get the initial concept to work with my hands and feet. The last time I was trying a few months ago, well let’s just say I didn’t do so great, but I am determined to get it down. I got my license driving an automatic and I’m stinking twenty years old now! I want to drive. In fact, that’s why I’m telling you guys, to keep me motivated. You see, because I keep wanting to chicken out every time I try to plan a practice and I figured if I tell you then you can help make me brave. Ughh, why is it so frustratingly difficult to master the coordination?
Okay, but like we already acknowledged, it’s Friday so I should probably hurry my butt up and tell you about these deep dark chocolate cookies that I’m sharing today! They are not only filled with the wonderful magic of spice and chocolate together, but I also made some homemade java chips which are basically a mocha version of chocolate chips and they are really simple.
The recipe makes more java chips than you’ll use for one batch of these but I figured you guys won’t have any trouble finding a use for the extra! I mean come on, it is the weekend! Also, since I’m a people pleaser when it comes to food, I just wanted you to know this if you are gawking at these and thinking they look delicious but you’re not into spice and/or coffee with your chocolate (I’ll try not to judge). You can make them hold-the-mexican or hold-the-Jo (skip the spices or java chips altogether). It’ll make these simply fudgy double chocolate chip cookies but if you must do this, don’t forget to add plenty of extra chocolate chips! Happy Friday peeps!
- 1/4 cup coconut oil
- 1/4 teaspoon salt
- 1/4 cup dairy free semi-sweet chocolate
- 1/2 tablespoon instant espresso powder
- 2 tablespoons cocoa powder
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 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 teaspoon cinnamon
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1/2 cup dairy free semi-sweet chocolate chips or chunks, divided
- Melt coconut oil over medium low heat. Reduce heat to low and add salt and chocolate and stir until melted evenly. Set aside for a moment and combine the espresso powder, cocoa powder, and powdered sugar in the bowl of a stand mixer. Scrape the contents of your saucepan into the bowl and mix on low until combined then add vanilla and mix well, You should have a thick and shiny looking chocolate "dough". Now line a tray or cutting board with parchment and press into a semi-even layer (you can use a rolling pin if you prefer.) Cover with plastic wrap and place in freezer for at least 30 minutes while you make the cookie dough.
- 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. Mix in flour and spices until dough is smooth. Cover bowl and place in fridge for to chill as long as possible while you cut your java chips.
- Preheat oven to 350 degrees F (180 C) and line 2 cookie sheets with parchment. Remove the java chip sheet from your freezer and use a sharp knife to cut it into small squares. Pour most of the chips you just cut along with about 1/4 cup dark chocolate into the bowl of dough and mix just until combined to avoid smashing your chips. You'll use the rest of your java and dark chocolate chips for the tops.
- Roll the dough into 1 1/2 tablespoon sized balls and place them about 1 inch apart on prepared cookie sheets. Press a few of your reserved chips into the tops of dough balls and bake for 7 to 9 minutes, just until the edges start to look done (you want the middle to stay a little fudgy). Remove and cool for as long as you can stand the urge to devour them.
Since the java chips are homemade they might melt and burn easily on your tray but if you're having this problem try placing the dough balls in the freezer for at least an hour prior to baking.