Kim's Kitchen

1 1/3cups (160g) white whole wheat flour 
2/3 cup (53g) unsweetened cocoa powder
1 tsp cornstarch
1 tsp baking powder
1/2 tsp salt
4 tbsp (56g) unsalted butter or coconut oil, melted and cooled slightly
2 large eggs, room temperature
2 tsp vanilla extract
1 cup (192g) coconut sugar
4 tbsp (56g) dark chocolate chips
2 tbsp (28g) miniature chocolate chips, divided

Preheat the oven to 350F, and line two baking sheets with silicone baking mats or parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, and salt. In a separate bowl, whisk together the butter, eggs, and vanilla. Stir in the sugar.

Add in the flour mixture, stirring just until incorporated. Fold in the dark chocolate chips and 1 tablespoon of miniature chocolate chips.

Using a spoon and spatula, drop the cookie dough into 24 rounded scoops onto the prepared baking sheets, and flatten to the desired thickness and width using a spatula.

Gently press the remaining miniature chocolate chips into the tops. Bake at 350F for 9-11 minutes. Cool on the baking sheets for 10 minutes before transferring to a wire rack.