Dark Chocolate Chocolate Chip Cookies

March 17th, 2013


After a morning of running around and building forts in the family room, the kids asked if they could have a snack.  I told them we could make cookies…woo hoo!  They dragged their little chairs up to the counter to help them reach and we started taking out all of the ingredients.  It was then that I realized that I did not have any eggs!  I wasn’t going to let that stop me.  I had read that you could use flaxseed meal as an egg substitute so I decided to put it to the test….The results were delicious!  We used whole wheat pastry flour, cut back on the sugar (who needs all that sugar when you have delicious dark chocolate chips!?!) and subbed in flaxseed meal for eggs.  The master taste tester (aka Dad) couldn’t tell the difference!

Dark Chocolate Chocolate Chip Cookies


  • ½  cup unsalted organic butter, softened
  • 3 Tablespoons organic sugar
  • 2/3 cup packed organic brown sugar
  • 1 Tablespoon flaxseed meal
  • 3 Tablespoons water
  • 1 teaspoon vanilla extract
  • 6 oz whole wheat pastry flour (*it’s best to weight the flour.  If you do not have a scale, use 1 ¼ cups)
  • ½ teaspoon medium coarse sea salt**
  • ½ teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1 cup dark chocolate chocolate chips


Preheat oven to 360 degrees.

In a small dish, combine the flaxseed meal and the water and let sit for 2 minutes.  Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 3 minutes on medium-high speed). Add flaxseed/water mixture and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour and mix until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick.

Drop about 1 tablespoon of dough or use a small cookie scoop and plop the batter onto a baking sheet lined with parchment paper. Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes until they are cool and set. Enjoy!

**DO NOT use table salt, the sea salt gives the cookies a nice flavor and hints of crunchy flecks of salt when you bit into the cookies. If you only have table salt, use ½ tsp.

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