Salted Double Chocolate Chip Cookies
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.
- 10 tablespoons of salted butter, softened
- ½ cup brown sugar
- ½ cup California Prunes, chopped
- 2 teaspoons vanilla extract
- 1 large egg
- 1 ¾ cups all-purpose flour
- 2 tablespoons cocoa powder
- ½ teaspoon baking soda
- ¾ cup 70% dark chocolate chips
- ⅔ cup roasted hazelnuts
- ¼ cup roasted pine nuts
- Sea salt flakes to taste
Preheat the oven to 350°F.
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, 9 large or 15 smaller ones.
Place the cookies onto a non-stick baking pan, about 2 inches 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!
Looking for more cookie recipes? Check out these Crinkle Cookies!