Double Dutch Chocolate Chip Cookies

One of the first low sodium recipes I created, these are chocolate chip cookies for adults. Less sweet, more sophisticated than the old standard, with a deep double chocolate kiss in each delectable bite. Ooh, la la.

Yields 4 1/2 dozen.

SODIUM CONTENT: 4.2 mg per cookie


1/2 c. (1 stick) unsalted butter, softened
1 1/3 c. sugar
1 t. pure vanilla extract
2 eggs
1/3 c. sour cream
1/2 t. ground cinnamon
1 t. Ener-G sodium-free baking soda (available online at
1 t. Featherweight sodium-free baking powder (available at Whole Foods markets and online at
1 c. dutch-processed cocoa powder (such as Droste), sifted
2 1/3 c. all-purpose flour, sifted
1 1/2 c. semisweet chocolate chips


Preheat oven to 375 degrees.

In a large mixing bowl, beat the butter with the sugar and vanilla. Add the eggs, one at a time, beating well after each. Stir in the sour cream and ground cinnamon, then add the baking soda and baking powder. Gradually add in first the sifted cocoa, then the flour, mixing well and scraping the sides of the bowl to incorporate. Last, stir in the chocolate chips. The dough will be thick, sort of a like a fudgy brownie batter. Drop cookies by rounded teaspoonfuls onto an ungreased baking sheet. Place sheet on middle rack in oven and bake 8 minutes. Remove from oven and transfer cookies to a wire rack to cool. Cool to touch before storing in an airtight container. Cookies can also be frozen for later consumption (but they won’t last long).

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