Double chocolate chip cookies!
Double chocolate chip cookies!

There’s always something exotic or should I say romantic about chocolate cookies. They bring with them smiles and happiness no matter how small they are. The first bite is bliss, the second, heaven and by the third, you’re dancing with angels.

My love for cookies goes back to my childhood…it was one of the few things I ate when I first came to India. All other tastes seemed foreign, which they were for someone who had spent all her lifetime in England. I hated milk. I hated Indian food. I hated everything Indian. My dad somehow managed to get me boxes and boxes of cookies from Crawford Market, a haven for imported products at that time. How he managed to meet my demands, I have no idea, actually I shudder to even think of what I would have done in his place. But then he’s a gem and i am the cookie devil :)
So cookies grew on me and grew my waistline too! :) till I came to a point where everything with butter, chocolate and flour was banned. Ummmph! Today, however I have learnt the magic words–rationing and portion sizes–and have started adapting cooking techniques to fit the calorie chart. The double chocolate cookies are back on the menu and for once I don’t shy away from munching them down.
This is a rather simple recipe with some very basic changes to keep with our new lifestyle. It’s organic. It’s sugar free, it’s gluten free. And it’s yummy! I’ve upped the ante of this cookie by adding fried bacon bits to it. If you enjoy bacon you should follow the recipe. If you don’t, the recipe is good to go without that too.
Crumbly, salty, chocolatey...its the perfect cookie
Crumbly, salty, chocolaty…its the perfect cookie

Total time: 45 minutes 

Prep time: 20 minutes

Baking time: 15 minutes

Skill Levels: Basic

Equipment needed: Hand held blender, Oven

Makes: 24 cookies

Ingredients:

  • 1 cup gluten-free flour (you can use self raising flour, and skip the baking powder and baking soda)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoons baking soda
  • 1/2 cup sugar free dark chocolate
  • 2 tablespoons cocoa powder
  • 100 grams melted butter / coconut oil
  • 1/2 cup white chocolate bits
  • 1/2 cup bacon (optional)
  • Vanilla essence
  • 1 egg at room temperature
  • 1/2 cup palm sugar (its GI is 35, when u feel like indulging in sugar, this is the one to go for)
To sprinkle on top 
  • Atlantic sea salt
  • Coarsely crushed Malabar pepper corns
Method:
1. Heat the oven to 180 degree centrigrade
2. Prepare a baking tray by lining it with baking paper and some butter (I’ve used bacon fat here)
3. Beat the butter/ oil and sugar together till it’s nice and creamy.
4. Beat the egg in and mix till frothy and light. Add the vanilla  essence.
5. Mix together all the dry ingredients and slowly add them to the egg mix. (If you’re adding bacon bits, this is where you should be adding the fried and drained bacon pieces.)
Ready to be baked! Double chocolate cookies
Ready to be baked! Double chocolate cookies

6. Mix well till the cookie mix is nice easily drop-able with a spoon.

7. Drop spoonful of cookie dough on the prepared baking tray.
8. Sprinkle the cookies with freshly crushed  Malabar pepper corn and Atlantic sea salt.
8. Bake for between 13-15 minutes. Remove from the oven, transfer the cookies to a wire tray and let it cool.
9. When completely cold store in an air-tight container. The cookies stay well for about 4-5 days, but rarely last so long!
They do spread out quite a bit so ensure you leave enough space between the cookies
They do spread out quite a bit so ensure you leave enough space between the cookies
This recipe has been adapted from flavorbender.com

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