Fudgy Triple Chocolate Cookies
Yields: 24 cookies
 
These chewy cookies are a chocoholic’s dream! Leftovers will stay fresh for at least one week if stored in an airtight container—if they last that long!
  1. Preheat the oven to 350°F, and line two baking sheets with silicone baking mats or parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, and salt. In a separate bowl, whisk together the butter, eggs, and vanilla. Stir in the sugar. Add in the flour mixture, stirring just until incorporated. Fold in the dark chocolate chips and 1 tablespoon of miniature chocolate chips.
  3. Using a spoon and spatula, drop the cookie dough into 24 rounded scoops onto the prepared baking sheets, and flatten to the desired thickness and width using a spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 350°F for 9-11 minutes. Cool on the baking sheets for 10 minutes before transferring to a wire rack.
Notes: Whole wheat pastry flour or all-purpose flour may be substituted for the whole wheat pastry flour. Regular whole wheat flour may be substituted in a pinch, but the cookies will have detectable “wheat-y” taste.

Light brown sugar may be substituted for the coconut sugar.

Semisweet chocolate chips may be substituted for the dark chocolate chips.

{clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2016/01/21/fudgy-triple-chocolate-cookies/