Love chocolate? Think there’s no such thing as too much chocolate? Then these cookies are just the thing for you! Plus if you need something to cut through all the rich chocolaty goodness then you can always add in extras.
3/4 Cup Whole Wheat Flour
3/4 Cup Flour
1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1/2 Cup Coconut Oil
2 Oz Unsweetened Baking Chocolate
1 Cup Brown Sugar
1/2 Cup Plain Greek Yogurt
1 Tsp Vanilla
1 Cup Mini Chocolate Chips
Combine the two flours, the baking soda, baking powder, and the salt in a medium sized bowl.
In a medium sauce pot melt down over low heat the unsweetened chocolate and coconut oil. Once melted down turn off heat.
Add in the brown sugar, Greek yogurt, vanilla, and egg. Combine completely.
Stir in your flour mix and then add the mini chips in.
Scoop out tablespoon amounts onto a baking tray. Bake at 350 °F or 177 °C for 10-12 minutes.
**If you want options to cut through some of the chocolate flavor one option if ginger, 2 tsp ginger powder and 1/2 Cup minced candied ginger (See below) Other options: Mexican chocolate 1 tsp cinnamon, 1/4 Tsp cayenne, 1 pinch nutmeg; Peppermint 1/3 Cup crushed peppermint candies; Nuts 1/2 Cup chopped any kind.**
Let the cookies cool on the trays for just 1 minute before transferring to a cooling rack. Serve with hot coffee or cold milk for the most enjoyment.
Nutrition only for regular cookies
Makes 60 Cookies
Fat 10.6 g
Sat Fat 8.2 g
Cholest 9.4 mg
Sodium 40 mg
Carb 23.6 g
Fiber 1.2 g
Sugar 15.6 g
Protein 2.3 g