Special Chocolate Chip Cookies

SPECIAL CHOCOLATE CHIP COOKIES
Yield: 4 large cookies

INGREDIENTS

Wet ingredients

50 g light brown sugar

26 g unrefined cane sugar

1/4 tsp baking soda

1/4 tsp fine sea salt

1/8 tsp ground cinnamon

1/4 tsp pure vanilla extract

1/8 tsp orange extract (Club House or Simply Organic)

1 Tbsp aquafaba (mine was from canned chickpeas)

1 tsp frozen orange juice concentrate

50 g refined coconut oil (Nutiva)

Add-ins

22 g 70% dark chocolate chunks, roughly hand chopped

7 g cacao nibs- about 1 Tsbp

Dry ingredients

78 g unbleached all-purpose flour

DIRECTIONS

1- Preheat your oven to 370F (normal bake setting, not convection) and prepare 1 baking sheet lined with parchment paper. Set aside.

2- In a large bowl, whisk the wet ingredients together until creamy and smooth. You can do this using a whisk or an electric mixer. The colour will lighten slightly as air is incorporated.

3- Fold in the chocolate chunks and cacao nibs.

4- Fold in the flour.

5- Divide the cookie dough into 4 equal rounds and place on prepared baking sheet. Do not flatten. They will really spread, so be sure to leave enough space between the cookies!

6- Bake the cookies for 8 minutes. The cookie edges will develop a nice golden brown colour. 

7- Allow to cool (or not) before enjoying! They taste even better the next day. They also freeze super well.