Whole Wheat Double Chocolate Chip Cookies with Sea Salt

Following the start of a new year and with the approach of a new semester, a dose of chocolate was certainly in order. Just to be safe--I made it a double dose with these double chocolate chip cookies. Aside from my tendency to be generous with the use of cocoa powder, the mini chocolate chips and sea salt really made this cookie come together. Fresh out of the oven, the evenly distributed chocolate chips guaranteed a melt-in-your-mouth sensation with each bite. These mini chocolate chips worked magic, and are clearly perfect for more than just decoration as the eyes of ghosts...

The salt was just the right balance for the chocolate--so much so that I'm tempted to make everything chocolate-sea salt (Note: tempted is not to be equated with attempted). To make this recipe whole-wheat, as well as to accommodate the extra cocoa powder, I reduced the amount of flour used. I also adjusted the wet components of the recipe--using coconut oil and applesauce instead of butter for moisture and flavor. I'm hoping to try this again with oat flour for a softer texture, stay tuned! Overall, this was a quick recipe, both in terms of mixing and baking; make a batch and see for yourself!

Whole Wheat Double Chocolate Chip Cookies with Sea Salt--Makes 20-25 cookies
~Adapted from Ambitious Kitchen
Ingredients:

• 1 cup minus 2 tablespoons whole wheat flour
• 5 heaping tablespoons of cocoa powder
• 1/2 tsp. baking soda
• 1/4 tsp salt
• 1/3 cup coconut oil, warmed to liquid form (but not hot)
• 1/2 cup unsweetened applesauce
• 1/2 cup brown sugar, not packed
• 1 egg
• 2 tsp. vanilla extract
• 3/4 cup mini chocolate chips
• coarse grain sea salt, for garnish

Directions:  
1. Preheat oven to 350°F. 
2. In a medium bowl, mix first 4 dry ingredients until thoroughly combined. Set aside.
3. In a large bowl, mix next next 5 ingredients until smooth. 
4. Add flour in three separate batches, mixing until well combined with each addition. The batter should resemble a dough.
5. Fold in chocolate chips.
6. Form dough into 1-in. balls, gently flattening each before placing on a greased baking sheet. 
7. Bake for 8-10 minutes. While cooling, sprinkle or gently top each cookie with a few grains of salt. 
8. Enjoy while warm!