Soft Chocolate Surprise Cookies
I’m about to share with you one of my all-time favorite, yet simple desserts. It’s soft. It’s chewy and it’s oh so chocolaty.
And I can’t stop eating them. Seriously, my self-control is nil when it comes to these succulent little cookies and yet… when my kids scarf them down as fast as I do, I can’t help but smile to myself.
It’s my little secret.
You see, one of the ingredients in this recipe is so healthy that the typical person would turn up their nose to it. But baked into these little treats you’d never even know it was there… nourishing your body all the while.
I’m talking chickweed.
Chickweed is one of those unsung heroes in the world of common, nutritive herbs. Yet it grows prolifically around the globe and is a powerhouse of vital nutrients like protein, iron, magnesium, manganese, and zinc. It’s also high in vitamin A, calcium, and potassium. And did I mention come spring it will be growing in nearly every *untreated* yard in America? You can’t beat cheap, wholesome nutrition like that!
Funny side story here: I wish I could have captured the look on my children’s faces last year when I triumphantly marched into the house with handfuls of freshly harvested chickweed I had just ripped up from our lawn. When I announced we were eating it for dinner they were certain their mama had gone loopy!
Chickweed’s name is attributed to the traditional practice of using the seeds as birdfeed, but these cookies are certainly NOT for the birds! They are moist and delicious… and when accompanied by a glass of ice cold milk they may just be the best you can get this side of heaven.
- 1/4 cup pastured butter
- 4 oz unsweetened baking chocolate
- 2 cups whole wheat flour
- 2 cups of rapadura, sucanat or palm sugar (use less if you want!)
- 1/2 cup unsweetened shredded coconut*
- 3 T. chickweed powder (you could add more to taste!)
- 4 free-range eggs, room temperature
- 2 t. baking powder
- 1 t. vanilla
- 1. Melt the butter and baking squares in a saucepan over low heat. Turn off the burner just before the chocolate has completely melted.
- 2. Meanwhile, using a stand mixer whisk together sugar, eggs, baking powder and vanilla until mixture has an airy consistency, about 3-4 minutes.
- 3. Add flour, chickweed powder and coconut. Mix just until combined. Dough will be thick and fudgy.
- 4. Refrigerate for 1 hr (or more).
- 5. Preheat oven to 300F. Line a baking sheet with parchment paper.
- 6. Using spoons (or a cookie scoop) shape dough into 1 inch balls and place on baking sheet, 2 inches apart.
- 7. Bake 15-17 minutes (don't overbake!)
- 8. Allow to cool on racks before enjoying!
- * I love the consistency of the shredded coconut that I purchase from the bulk wholefoods supplier, Azure Standard. However, if your coconut in more the consistency of thin strands you may want to pulse it once or twice in a food processor.