I’ve had the idea for these cookies buzzing around my head for ages. Cookies and passion fruit are two of my favorite foods, so I was dying to find a way to combine them. Well, I’m happy to report that these double chocolate passion fruit cookies are just as good as I imagined! Maybe even better, to be honest. The double chocolate cookies are a powerhouse on their own. But adding Valrhona’ s passion fruit feves just takes them to the next level. If you’re a chocolate lover or a passion fruit aficionado (or both!), you need these in your life.
What kind of chocolate should I use?
The base of this dough uses unsweetened cocoa powder. Pretty straightforward stuff. For the chips, however, I like to use a mix of dark and semi-sweet chocolate chips. That way I end up with a cookie that’s perfectly balanced – not too sweet, not too bitter. Half and half is ideal, but the ratio isn’t that serious so feel free to use what you have on hand, or to opt for your favorite chocolate chip! After all, you’ll be the one eating these cookies.
Ummm what’s a passion fruit feve?!
The passion fruit feves I used for this recipe are pretty unique. They’re little discs made of fruit, cocoa butter, a pinch of lecithin, and sugar. I’ve only seen them made by Valrhona, but it’s definitely possible that other brands make a similar product. Anyway, they’ve got a very concentrated passion fruit flavor with the texture of chocolate. It’s pretty cool. They’re a pricey ingredient, but since you only use one per cookie a little goes a long way!
Can I make these double chocolate passion fruit cookies gluten free?
To make these cookies gluten free, simply sub your favorite 1:1 gluten free flour for the all purpose flour. That should be the only substitution that’s necessary!
A note on measuring flour
When it comes to baking, exact measurements are always best. So if you have a kitchen scale, now is a great time to use it (for all the ingredients in this recipe, not just the flour). That said, cups are ok too. I’m not trying to make you jump through too many hoops here. Just be aware that if you’re measuring your flour in cups instead of grams, you’ll need to be careful. Flour is extremely fine so it’s easy to use too much of it. Instead of scooping your flour with a measuring cup, you’ll want to spoon it into the cup, making sure it’s not too tightly packed. When you’re done, simply level it out with a knife.
Does size matter?
Oftentimes when it comes to cookies, size doesn’t matter a whole lot. But since each of these includes a single passion fruit feve, it’s actually pretty important. I tested these cookies two ways. The first was a mega cookie. I’m talking 4 tablespoons of dough topped with a feve. But if I’m being honest, it was simply too much. A bit bigger than I’d have liked, and the chocolate overpowered the passion fruit. The second test was smaller. I used a medium cookie scoop, which equalled about 2 tbsp per cookie. This ratio worked way better. You also get more cookies this way so it’s a win win!
How to store cookies and dough:
If you won’t be eating all of your cookies in one sitting, you can store them in an air tight container on the counter, in the fridge, or in the freezer! They’ll be good for about a week on the counter, two in the fridge, or a few months in the freezer.
Alternately, if you don’t want to bake them all at once, try freezing the pre-rolled dough in an air tight container or freezer bag! This is my absolute favorite cookie hack. It doesn’t compromise the taste of the cookies and it’s an amazing way to have freshly baked cookies on demand without doing any work. The dough should last up to 12 months in the freezer (though mine would never make it that long).
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Decadent Double Chocolate Passion Fruit Cookies
Equipment
- Stand mixer or electric hand mixer Optional
Ingredients
- 2 cups All purpose flour 238g
- 1/2 cup Cocoa powder 50g
- 1/2 tsp Baking soda 3g
- 1/2 tsp Salt 7g
- 8 oz Unsalted butter 227g
- 3/4 cup Light brown sugar 150g
- 1/2 cup Granulated sugar 100g
- 2 Large eggs
- 1 tsp Vanilla extract 4.2g
- 2 cups Chocolate chips 340g (I used half dark and half semi-sweet, but feel free to use your favorite variety and ratio!)
- 28 Valhrona Passion Fruit Feves (An 8.8oz bag will more than suffice!)
- Flaky sea salt To taste
Instructions
- Preheat oven to 350° Fahrenheit and line a large cookie sheet with either parchment paper or a baking mat.
- Add flour, cocoa powder, salt, and baking soda to a medium bowl. Whisk together and set to the side.
- Cream together the butter, granulated sugar and brown sugar. Once it's light and fluffy, stop the mixer and add the eggs and vanilla. Mix until just combined.
- Add the dry mixture to the wet one and mix until just combined, being careful not to over-mix. Then fold in the chocolate chips.
- Form into balls using a medium cookie scoop or measuring spoon (your dough balls should be 2 tbsp each). Press one passion fruit feve into the top of each dough ball.
- Bake for 10-12 minutes, refrigerating remaining dough while each batch bakes. As soon as you pull your cookies out of the oven, sprinkle each one with a little bit of flaky sea salt. Repeat until you’ve used all the dough (or freeze extra dough balls for later), then let cool for a few minutes and enjoy!
I know these double chocolate passion fruit cookies are a bit of a commitment since they require a specialty item (the passion fruit feves), but I really love them and I hope you do, too. If you do end up trying them, don’t forget to let me know how you like them in the comments or on Instagram! I always love hearing from you (it legit makes my day).
Looking for more cookie recipes? I’ve got you covered. These malted chocolate chip cookies might be my favorite (what can I say – I’m a classical cookie gal). I also have a recipe for brown butter raspberry and ruby chocolate sugar cookies and one for some delightful Andes mint chocolate brownie cookies!
