Fudgy Date Sweetened Double Chocolate Cookies
Indulge your sweet tooth with this irresistible fudgy date-sweetened double chocolate cookies recipe!
Whether you’re treating yourself to a well-deserved dessert or satisfying a late-night craving, these cookies are sure to hit the spot.
They’re not only easy to make, but they’re also incredibly delicious to eat.
Whip up a batch in no time and enjoy the rich and gooey goodness of chocolate in every bite.
Trust me, you won’t be able to resist reaching for seconds (or thirds)!
What you’ll love about these fudgy date sweetened double chocolate cookies
Chocolate cookies filled with gooey chocolate chips, what isn’t there to love?
Here’s what you’ll love about this particular recipe:
No refined sugar. Delicious Medjool dates naturally sweeten the dough of these double chocolate cookies. By using dates as a sweetener, these cookies also provide fiber, magnesium, calcium, and other nutrients, making them a healthier option.
Delicious texture. The dates not only sweeten things up, but they also give the cookies a great texture that is just perfect. I guarantee you’ll understand the hype after you take your first bite.
Made with whole wheat. From the very start, this recipe was developed using whole wheat flour. Whole grains are an important part of a nourishing diet.
Ingredients
These incredibly delicious date-sweetened chocolate cookies are a breeze to whip up. You probably already have most, if not all, of the ingredients in your kitchen.
- Medjool dates – Medjool dates are a gem among fruits, boasting a delectable sweetness akin to rich caramel. The dates sticky, chewy texture blends seamlessly with the dough, creating an irresistible texture and providing a wholesome natural sweetness.
- Whole wheat flour – Whether you prefer robust traditional whole wheat or the milder notes of white whole wheat, both varieties pack a nutritional punch, offering essential vitamins, minerals, and fiber.
- Salt – Without this key ingredient, the cookies would lack depth and dimension in terms of flavor.
- Baking soda – The baking soda helps crisp the edges of the date cookies.
- Melted butter – Adds both moisture and flavor to your dough. Use unsalted butter here to control the amount of salt in the dough. However, if you find yourself with only salted butter in your fridge, don’t fret! Simply adjust by reducing the additional salt in the recipe.
- Egg – Use a room temperature egg. When the egg is too cold, it can cause the melted butter to solidify, and we don’t want that to happen! Before you start mixing everything together, put the egg in water so it can get to room temperature.
- Vanilla – Its sweet and fragrant notes elevate the overall taste experience. In the world of cookie recipes, vanilla is a constant presence, and this particular recipe is no different.
- Chocolate chips – You can go for the classic semi-sweet chips for a balanced sweetness, opt for the intense flavor of bittersweet chips, or indulge in the richness of dark chocolate chips. If you prefer a creamier touch, choose milk chocolate chips instead.
How to make double chocolate cookies sweetened with dates
These cookies are amazingly easy to make. All it takes is 7 simple steps to the tastiest date sweetened treat.
- Dissolve the cocoa powder in the hot melted butter.
- Process the dates, cocoa powder, and butter together in a food processor, chopping the dates finely. About 1 minute. Add the egg and vanilla, then process until a smooth paste forms.
- Whisk the flour, salt, and baking soda together in a large bowl.
- Dump in the date mixture and combine with the flour.
- Fold the chocolate chips into the cookie dough.
- Cover and chill the dough for 15 minutes in the refrigerator as you heat the oven.
- Bake the cookies for 8 – 10 minutes. Remove from the oven, and let cool on the cookie sheet for 10 minutes. Enjoy!
Double chocolate date cookie tips
Here are some tips for chocolate date cookie success:
- Bloom the cocoa powder. This technique involves mixing the cocoa powder into the hot melted butter until it forms a smooth, fragrant paste. The heat from the butter unlocks the chocolatey flavor of the cocoa powder, releasing its full flavor potential and infuses the dish with a more intense chocolatey taste.
- Use room temperature ingredients. Using room temperature ingredients is a crucial step in ensuring your baked goods turn out just right. When your ingredients are at room temperature, they mix together seamlessly, resulting in a smoother and more uniform dough.
- To make the dough more manageable, chill it for a short time. The dough can be a bit sticky and hard to work with if not chilled. Don’t worry, it doesn’t need to be chilled very long, only about 15 – 20 minutes to help it be more manageable. Just chill the dough while you preheat your oven.
- Press the dough to help flatten the cookies. Date sweetened cookies don’t spread the same way granulated or brown sugar cookies recipes do. To help get good sized, flat cookies, gently press them to about 2 – 3 inches in diameter.
- Warning: the batter will be thick. Don’t be alarmed when you start combining the date mixture with the flour mixture and the batter seems thick. The wet and dry ingredients will combine, just continue mixing gently until no dry flour patches remain.
Fudgy Date Sweetened Double Chocolate Cookies
May 27, 2024Ingredients
- 1 stick butter (113 g)
- ¼ cup cocoa powder (25 g)
- 1 cup pitted medjool dates (144 g)
- 1 whole egg room temp
- 2 tsp vanilla
- ¾ cup whole wheat flour (90 g)
- ¼ tsp kosher salt
- ¼ tsp baking soda
- ¾ cup chocolate chips
Instructions
- Cut the butter into 8 pieces and melt in a saucepan over medium-low heat or in a microwave safe bowl in 15 second bursts. Bloom the cocoa powder by mixing it into the hot butter.1 stick butter, ¼ cup cocoa powder
- Add the dates and cocoa powder-butter mixture to the bowl of a food processor. Blend until the dates are finely chopped.1 cup pitted medjool dates
- Add the egg and vanilla to the food processor. Process until a smooth paste forms.1 whole egg, 2 tsp vanilla
- In a large bowl, whisk the flour, salt, and baking soda together.¾ cup whole wheat flour, ¼ tsp kosher salt, ¼ tsp baking soda
- Add the date mixture to the dry ingredients. Mix together until there are no more dry pockets of flour. Fold in the chocolate chips.¾ cup chocolate chips
- To make it easier to work with, cover and chill the dough for 10 – 15 minutes. As the dough chills, move an oven rack to the center position and heat the oven to 350℉.
- Portion the dough into 12 cookies, each weighing in at about 43 grams. Place on a lined cookie sheet and press each ball of dough into a 2 – 3" disc.
- Bake for 8 – 10 minutes. Remove from the oven and let cool for 10 minutes on the cookie sheet. Move the cookies to a cooling rack to finish cooling. Enjoy!
