Can you feel it? The mornings are cooler, the air is drier, college football has started (another love of mine that I've yet to share with you)...YES, that is Fall right around the corner! And I LOVE Fall! It is my favorite season loaded with all of my favorite foods and flavors!
Where I live in Georgia we've had a lot of hot, hot, hot (did I mention that it is hot) and muggy summer days....so I'm really ready for Fall temperatures, Fall colors, and of course Fall food! But I've decided to hold off on most of my apple, pumpkin, and cinnamon flavored recipes until at least toward the end of September. Is that too early to start?
Not when you are looking at these!
I've been searching and trying recipe upon recipe for the perfect, low-in-sugar dessert. You've seen (and hopefully tried) many delicious dessert recipes on my blog. I really am amazed at how many dessert options we (those eating a low sugar diet) have...but I'm still looking for that go-to, easy, and "sweet-tooth-satisfying" dessert....enter the double chocolate chip cookie!
I feel like this one deserves a 'ta-da' or something. This one my hubby actually tasted and got a huge smile on his face, then he quickly got up to go get another. "That good?" I asked him (anxiously waiting for a positive response). "Amazing!!!" he answered with a huge smile on his face!
I guess you should know that my hubby, although I have altered his eating a bit, is still a full-sugar consumer. He does his best and eats only what I make when at home, but I can only imagine the junk he is consuming out of the house. Even though I hate that he still does (he is an adult after all...) it makes these moments of high praise even more rewarding! If I can convert him, I can convert anyone!
Dark Chocolate Chocolate Chip Cookiesadapted from Ingredients, Inc.
4 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/4 c dark chocolate chunks or chips (at least 60% cocoa)
4 tablespoons butter
2/3 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/4 teaspoon sea salt
2 large eggs
1/4 c dark agave nectar
1 tbsp stevia brown sugar mix
1 teaspoon vanilla extract
1/2 c dark chocolate chips
Preheat oven to 350F. Heat chopped semisweet, unsweetened and dark chocolate chunks and butter in a microwave-safe bowl in 30 second intervals, stirring
between each, until almost melted. Do not overheat. In another bowl,
whisk together flour, baking powder and salt.
In a mixing bowl, beat eggs, dark agave nectar and vanilla on high speed until combined. Reduce speed to
low and beat in chocolate. Mix in flour mixture until just combined.
Stir in dark chocolate chips.
Drop heaping tablespoons of dough 2 to 3 inches apart onto parchment lined baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in the center, 12 to 14 minutes. Cool completely.