Pacari Premium Organic Chocolate

Double Chocolate Golden Berry Cookies

Published November 13, 2018 In blog


Ingredients:

2 cups organic flour

½ cup Pacari Organic Cacao Powder

1½ teaspoons baking powder

¾ cup coconut oil

1 cup brown sugar

½ cup granulated sugar

½ cup plain non-dairy yogurt

½ teaspoon vanilla extract

2 cups Pacari Organic Cacao Nibs or Pacari Organic Raw 70% Dark Chocolate Chips

1½ cups Pacari Organic Golden Berries

Baking directions:

1. Preheat oven to 350°F.

2. Whisk together flour, cacao powder, and baking powder in medium-size bowl; set aside.

3. In large mixing bowl, beat together coconut oil, brown sugar, and granulated sugar until light and fluffy, about 3 to 4 minutes.

4. Add yogurt to sugar mixture a little bit at a time, followed by vanilla extract.

5. Add combination of dry ingredients to sugar mixture, a little bit at a time. Remove bowl from mixer.

6. Add chocolate chips and golden berries to dough mixture. Knead in by hand.

7. Using an ice cream scoop or large spoon, form cookie dough into balls. Drop onto greased baking sheets, about 2 inches apart. Press each dough ball down slightly with back of spoon.

8. Bake cookies for 8 to 10 minutes.

9. Using a spatula, lift baked cookies from tray. Let cool on cooling racks.

Why choose this recipe?

-Cacao powder is a healthy alternative to cocoa powder, providing more vitamins, fiber, protein, and natural carbohydrates from the cacao bean.

-Similarly, cacao nibs offer more nutrients straight from the bean. But if you decide to use Pacari's Raw 70% Dark Chocolate Chips instead, you'll be rewarded with a wonderful balance of depth and sweetness.

-Golden berries deliver a powerful antioxidant punch, plus 45 percent of your daily recommended vitamin A, 6 percent of your daily recommended iron, and plenty of phosphorus for strong bones and teeth.

Cookie tips:

-To make cookies even more round, shape them by wetting your hands with water, picking up a small amount of dough, and rolling it into a ball between your palms before placing it on the cookie sheet.

-To store soft cookies, place them into an airtight container, with a sheet of baking parchment between each layer of cookies.

-Never put cookies into storage until they have completely cooled. Still-warm cookies may create condensation within the storage container, which may make them soggy.

-Never store soft cookies and crisp cookies together. Crisp cookies may go "limp" after being exposed to the moisture of soft cookies.

-You can prepare dough early and bake your cookies later by refrigerating or freezing a batch of cookie dough. You do not need to thaw out frozen dough; just add 1 or 2 extra minutes of baking.

-If you are making cookies as a gift, bake them two days before giving them to your lucky recipient. If you are packaging them in a cardboard box, line the box with plastic wrap or aluminum foil to keep the cookies fresh.

Kerry Prout

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