Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, double dark chocolate chip and almond coconut oatmeal cookies. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have double dark chocolate chip and almond coconut oatmeal cookies using 16 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies:
- Take Dry Ingredients
- Make ready Whole Wheat Flour
- Get Salted Butter
- Take Organic Whole Cane Sugar - Fine Ground
- Prepare Dark Cocoa Powder
- Prepare Old Fashioned Rolled Oats
- Take Chopped Almonds
- Prepare Dark Brown Sugar
- Take Whole Milk
- Make ready Brown Eggs
- Take Dark Chocolate Chips or Chunks
- Take Cold Pressed Coconut Oil
- Prepare Almond Extract
- Prepare Coconut extract
- Take Fine Sea Salt
- Make ready Baking Soda
Steps to make Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies:
- Mix 1/4 cup of oats and 1/4 cup almonds into a food processor and chop coarsely. Mix flour, cocoa powder, sea salt, baking soda, 1/4 cup (half of total for the recipe) of the fine cane sugar and the chopped oats/almonds into a large mixing bowl
- In a sauce pan start to brown 2 sticks (about 1 cup) of salted butter. As soon as the first sign of browning occurs remove from heat and stir to help cool faster. Add 1-2 tbsp cold water to quickly stop browning action just as it completes. While still hot melt in 1/4 cup dark brown sugar. After brown sugar is fully melted add 2 tbsp cold pressed coconut oil (it's important not to "cook" the oil but the mixture needs to stay warm.
- While browning or while butter is cooling mix 2 eggs and 1 egg yolk with 1/4 cup whole milk into a separate bowl. Beat until fluffy like scrambled eggs (or whip) - tiny air bubbles are required. Add other 1/4 cup of cane sugar and 2 tbsp almond extract and beat/whip further.
- Beat in the warm butter mixture to the eggs (make sure butter is not too hot to touch or it will cook the eggs). Make a cup with the dry mix, then pour half of the fluffy egg/butter mixture into the powder cup.
- Using a spatula fold the powder over the liquids and "roll" the mix. After its sufficiently mixed, add the Choc chips and pour the rest of the liquids over the mix and continue to roll the dough. Be sure to pass through the center of the ball forming so all dry ingredients get sufficiently mixed.
- [Optional] Refrigerate dough for 4 hours minimum, up to 48 before sheeting.
- Preheat the oven to 375-F. Oil two baking sheets (I recommend using coconut oil). Spoon or pinch 3x3"blobs about 2" apart. I fit 12 to a standard baking sheet. Bake in center of oven for 13-16 min (I did 14m for standard Natural Gas oven)
- Immediately remove from oven and rapid cool the sheets as fast as possible. (It was winter here so I put them on the back porch for 5 minutes). Makes about 2 dozen cookies.
- Store in closed metal tin or freezer bag with slice of bread and paper towel.
So that is going to wrap this up for this special food double dark chocolate chip and almond coconut oatmeal cookies recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
