Autumn Calabrese and her brother, chef Bobby Calabrese, created a recipe for Double Chocolate Cookies that will satisfy your sweet tooth without throwing your healthy eating plan out the window.
To make the most decadent-tasting double-chocolate chip cookies, Autumn and Bobby begin with the good stuff — pure, unadulterated, unsweetened cocoa powder.
To keep these cookies moist and naturally sweet, they use a bit of apple sauce and some maple syrup.
The real trick is to pick the most delicious, healthy chocolate you can get your hands on.
That means no milk chocolate – since this recipe uses lite coconut milk – you’ll want chocolate that lists the percent cacao right on the label.
These days you can find this kind of chocolate in most grocery stores, so it shouldn’t be hard to get your hands on a bar.
This recipe uses 70% cacao chocolate chunks, but if you wanted to go all the way to 85% cacao you absolutely could, just know that that as you approach the 100% mark your chocolate gets less sweet and more bitter.
Autumn and Bobby have really pulled out all the stops with this recipe: They’re moist, thanks to the apple sauce and don’t contain any refined sugar. Plus, the sheer volume of chocolate in these cookies is enough to make a chocolatier swoon!