How does this sound? A cookie that tastes really good helps prevent heart disease, cancer, high blood pressure, and has some nutritional value without being fortified? Look no further, here’s your cookie.
If you would like to use a sugar substitute such as Splenda, Xylitol, or Stevia, go ahead. Just remember that with stevia and xylitol you will have to adjust the measurements as they do not measure ‘cup for cup’.
Cacao Butter (better known as cocoa butter) is the fat in cacao beans and commonly found in skin moisturizers but more commonly it’s used in chocolate. It’s ironic that most of us consume cocoa butter often but most of us know very little about how we get it.
Unlike the above mentioned ingredients, food grade cacao butter is not easy to get hold of and it’s not cheap either. Perhaps that is why it’s not widely found in recipes. It comes as a solid fat and melts easily. You can purchase 100% raw food grade cocoa butter here
NOTE: Any product labeled “100% cocoa butter” that’s located in the beauty aisle or any non-food aisle is not food grade quality and shouldn’t be consumed. It’s marketed as a skin moisturizer and while the only ingredient maybe cocoa butter, it’s manufactured in a plant using non-food grade equipment and often made using the same machinery that fragrances and other non-edible products are made on.
If you’re lucky enough to have a Wegman’s food market or a Trader Joe’s in your area, you can find these hard to get products there (except for the cacao butter) for a reasonable price. I also would like to give a shout out to Bunn’s Natural Food store in Southampton, PA. They are family owned, have a large variety of items, and the service is very good.
Makes 2 1/2 dozen cookies
8 oz bittersweet or semi-sweet chocolate, chopped
6 tbsp (2.88 oz) cocoa butter (To measure this out, you either have to melt it first and scoop out 6 tbsp or if you have a food scale just weigh it without melting)
1/3 cup (1.41 oz) whole wheat pastry flour (Whole wheat pastry flour is NOT the same as whole wheat flour and one should not be substituted for the other. If you must substitute, then use either regular cake flour or regular pastry flour.)
1/2 tsp baking powder
1/2 tsp sea salt
3 tsp instant espresso powder
2 tsp vanilla extract
2 eggs, at room temperature
1/2 cup (4.41 oz) raw sugar (also called turbinado)
1/4 cup (1.76 oz) coconut sugar or maple sugar. NOT maple syrup. (Do not use maple syrup in place of maple sugar as replacing a dry ingredient with a liquid ingredient will change the consistency of the dough and results will not be ideal. As I said earlier, you can use brown sugar instead)
1/2 cup cocoa nibs (Another expensive ingredient found in health food stores. It can be left out and the cookies will still turn out good but I find the nibs make the cookie crunchier and adds a rich chocolate flavor.) You can purchase Cacao Nibs here
1 cup white chocolate chunks or chips.
1 cup semi-sweet chocolate chips or chunks.
In the video, I omitted using chocolate chips and used only cacao nibs. These cookies are lighter to medium color because of the cocoa butter. They may even lighten or whiten a little more if kept more than a few days. That’s ok. It’s the cocoa butter separating from the chocolate BUT the cookies are still fresh and they still tastes GREAT!)