It’s been a hot, sunny summer around here, and there are no complaints here. Day after beautiful day is a pretty great thing when the rest of the world is a disaster to say the least.
Cookies are an equally great thing.
Cookies that taste like brownies even more so.
Topped only by cookies that can kind of sort of be classified as healthy-ish.
But if you wanted to turn them into ice cream sandwiches that would roughly be the size of a human head, that’s obviously encouraged too.
Remember, sunshine and cookies are two of the few reasons to get up in the morning right now.
These are inspired by the chocolate-chocolate cookies from Momofuku Milk Bar. I’ve never had one being that I’m allergic to chocolate and all, but if they are anything like these that I made with carob, I have faith they are fantastic.
I have also had many other things shipped directly from Milk Bar, and I’ve never had anything disappoint. If I had to pick a favorite, it would probably be the corn cookies since I’ve never had anything like them before or since, but the peanut butter cookies and signature pie are awesome as well.
Now that I am sure you’re hungry, let’s talk about these cookies. They are an incredibly rich and dense carob/chocolate cookie studded with carob/chocolate crumbs that I totally had to resist eating while making the cookies so the cookies wouldn’t be crumbless.
I’m glad I did resist because that’s what makes these cookies special, sets them apart from all the other cookies out there. Chewy cookies with crunchy crumbles. There’s a reason Milk Bar is such a success with all those funky twists on classics.
Two of the biggest changes I made to the cookie recipe are adding espresso because carob/chocolate and coffee are besties and reducing the oven temperature because paleo cookies are too delicate to bake at 375.
The cookies do have a few steps and absolutely positively have to rest in the refrigerator before baking, but that is a small price to pay for cookie nirvana.Print
2/3 cup paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
1 teaspoon tapioca starch
½ cup coconut sugar
2/3 cup carob or cocoa powder
½ teaspoon sea salt
1 teaspoon espresso powder
6 tablespoons olive oil
¾ cup coconut oil, room temperature
¼ cup olive oil
¾ cup coconut sugar
¼ cup maple sugar
¼ cup pure maple syrup
1 large egg
1 teaspoon pure vanilla extract
1 tablespoon espresso powder
2 ounces carob or dark chocolate, melted
1 ¼ cups paleo flour blend
¾ cup carob or cocoa powder
¾ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon sea salt
Make the crumb. Preheat oven to 300 degrees F. Line a baking sheet with parchment.
In a medium bowl, stir together flour, tapioca, sugar, carob or cocoa, salt, and espresso until well incorporated. Stir in the oil until clumps form. Spread onto the baking sheet and bake 15-20 minutes until barely beginning to set. Cool completely on the tray. Crumbs may be stored in an airtight container at room temperature for up to 1 month, but they won’t last that long.
Make the cookies. In a large bowl, cream the oils and sugars until well combined and light and fluffy, about 7 minutes. I did this by hand because I wanted the challenge, but a hand or stand mixer is much more suited to the task. Beat in the maple syrup, egg, vanilla, espresso, and carob/chocolate until well mixed and once again light and fluffy, 5 minutes more.
Stir in the flour, carob or cocoa powder, baking powder, baking soda, and salt until just combined. Stir in half the crumb mixture. Form the cookies into roughly 1/3 cup slightly flattened balls, place on a parchment lined baking sheet, cover with plastic, and refrigerate at least 24 hours and up to 5 days.
When ready to bake, preheat the oven to 350 degrees F. Place the cookies, well spaced on parchment lined trays and bake for 18 minutes exactly. Serve warm or cool completely on the tray. Cookies may be stored in an airtight container at room temperature for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave 1 minute.
Recipe adapted from Momofuku Milk Bar