Salted Double Chocolate Chip Cookies

These double chocolate chip cookies by Chef Peter Sidwell are not only delicious but also have reduced refined sugar! So you can feel good about indulging in these tasty treats which are ideal for sharing with family or friends.

Why we love these double chocolate chip cookies

Chef Peter Sidwell used prune purée to replace a portion of the refined sugar needed in this recipe. Prunes also complement chocolate beautifully, adding a delightfully rich flavor without overpowering the chocolate.

Baking with Prunes

You probably know that prunes are great for gut health. But did you know that they can add moisture and depth of flavor to your favorite baked goods? And that’s not all…with the addition of prune purée, bakers can reduce refined sugar by up to one-third, as well as reducing the amount of needed eggs and fats. Whether you are trying to reduce refined sugar, cut unhealthy fats, or simply make healthier baked goods, California Prunes and Prune Purée are ingredients more and more bakers are relying on to enhance their cakes, cookies, muffins, and more.

A quick primer on Healthy Swaps

Our friends at Bake from Scratch shared these handy guidelines detailing how to use prune purée in place of some of the sugar, eggs or fat in your favorite baking recipes.

• Swap for sugar: Use prune purée to replace anywhere from one-third to half of the sugar in a recipe.
• Swap out eggs: To replace 1 large egg, use ¼ cup (60 ml) prune purée. Keep in mind that this works best in recipes that call for no more than 3 large eggs.
• Lose the fat: To cut down on fat, replace up to half of the butter or oil with an equal amount of prune purée.

Salted Double Chocolate Chip Cookies

Chef Peter Sidwell

These chocolate chip cookies by Chef Peter Sidwell are not only delicious but also have reduced refined sugar! So you can feel good about indulging in these tasty treats which are ideal for sharing with family or friends.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Course Dessert, Snack

Cuisine Chef Created, Kid Friendly, Quick & Easy

Servings 10 cookies

Calories 438 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 10 TBSP of salted butter softened
• ½ cup brown sugar
• ½ cup California Prunes chopped
• 2 tsp vanilla extract
• 1 large egg
• 1 ¾ cups all-purpose flour
• 2 TBSP cocoa powder
• ½ tsp baking soda
• ¾ cup 70% dark chocolate chips
• ⅔ cup roasted hazelnuts
• ¼ cup roasted pine nuts
• Sea salt flakes to taste

Instructions

 

• Preheat the oven to 350°F (180C).
• Place the butter, sugar, and chopped California Prunes together into a bowl and beat together until soft, light, and creamy.
• Add in the vanilla extract and egg, and beat until evenly combined.
• Sift together the flour, baking soda, and cocoa powder directly into the mixing bowl.
• Add in the roasted nuts and chocolate chips and continue to beat until a soft dough forms.
• Cover the dough with plastic and place it into the fridge for 30 minutes to firm up.
• Divide the chilled dough into equal portions, 10 large or 15 smaller ones.
• Place the cookies onto a non-stick baking pan, about 2 inches (5 cm) apart. Sprinkle with sea salt flakes to taste and bake in the oven for 10-12 minutes until slightly soft in the middle.
• Leave the cookies for 10 minutes to cool before eating as they will be really hot!

Video

Notes

Looking for more cookie recipes? Check out these Crinkle Cookies! 

Nutrition

Calories: 438kcalCarbohydrates: 49gProtein: 6gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 52mgSodium: 172mgPotassium: 267mgFiber: 3gSugar: 25gVitamin A: 493IUVitamin C: 1mgCalcium: 47mgIron: 2mg

Keyword chocolate chip cookie, cookie, double chocolate, Peter Sidwell, salted caramel

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