Fudgy Date Sweetened Double Chocolate Cookies
May 27, 2024Indulge 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.
Ingredients
- 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!