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While perfecting my homemade oreos recipe, I had to wade through a lot of failed attempts. Some were terrible and went right into the trash, while others were more palatable (dare I even say delicious).
Fortunately this recipe turned out to be in the later category and was a delightful mistake that I have made several times since!
Devil’s Food Chocolate Cookies
A perfectly cake like cookie that doesn’t crumble at a touch and is strong enough to hold up to the darkest coffee roast!
I like to have a few cookies with a large cup of coffee on a long car trip. It pairs perfectly and helps keep the road-trip munchies at bay!
Filling and delicious, without being heavy! The whole family loves these delicious cookies and we know you will too!
Storing Devil’s Food Chocolate Chocolate Chip Cookies
We store our finished and cooled cookies in a large gallon mason jar. Keep the lid closed and add a moisture absorber pack to keep them fresh and delicious for up to 1 month!
Or you can roll and freeze the dough for fresh cookies any time by just baking them directly from the freezer.
Devil's Food Chocolate Chip Cookies
Ingredients
- 3 cups all-purpose flour (360g) we use einkorn flour
- 1/3 cup cacao
- 2/3 cup sugar
- 1/4 cup packed brown sugar
- 1 tbsp vanilla
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 sticks butter
- 2 eggs
- 1/2 cup mini chocolate chips OR 1 cup regular size chocolate chips
Instructions
- Melt butter, add sugar, mix well. Sift dry goods and mix all at once into butter/sugar mix.
- Add vanilla and eggs. Mix until very smooth.
- Add chocolate chips, mix well. Portion 1 tablespoon portions onto baking sheet.
- Bake at 350° for 15-17 minutes.
Hi. My spouse and I have tried your No Knead Einkorn Sandwich Bread several times now. We love the taste, but so far each loaf as sunk in the center like a fallen souffle. I’ve tried ‘punching’ the dough down an extra time or two to release some of the air bubbles before putting it in the loaf pan, but to no avail. Can you offer some suggestions?
Thanks, Janet
Hi Janet, I’m glad y’all are enjoying the bread! Hopefully we can figure out the issue… if you are using einkorn I would definitely not punch down the dough any extra times. Einkorn doesn’t rise the same way other wheat does, so instead what I would try it skipping the first rise and going directly to the pan.
Mix the dough, pour it into a butter bread pan, and then rise for 45-30 minutes or until the dough has doubled in size. Then bake as normal.
The other thing you might try is skipping the yeast proofing stage. Mix the wheat, salt, and yeast in the mixing bowl, then with the dough hook running, pour the warm water into the mix and knead with the dough hook for 3-5 minutes, then rise directly in the pan, then bake.
Just a few things to try! Every kitchen and climate can cause changes in the bread, so sometimes it’s a matter of tweaking the recipe. I hope that helps!