Recipe: Appetizing Dark Chocolate-Chunk Cookies

Dark Chocolate-Chunk Cookies. Dark Chocolate Chunk Cookies are the perfect soft and chewy cookie, using chopped dark chocolate and a secret ingredient - cornstarch! Three teaspoons of cornstarch was the magic number for this recipe, after several rounds of testing. In a large bowl, cream together the butter and sugar until light and fluffy.

How to Make These Dark Chocolate Chunk Oatmeal Cookies. Cream butter + sugars: Use a hand or stand mixer to cream softened butter with brown sugar and granulated sugar until smooth. For extra flavor and chew, always use more brown sugar than granulated white sugar in oatmeal cookies. You can have Dark Chocolate-Chunk Cookies using 15 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Dark Chocolate-Chunk Cookies

1. You need of grapeseed oil.
2. You need of coconut palm sugar.
3. It's of large eggs.
4. It's of vanilla.
5. Prepare of liquid stevia.
6. Prepare of sea salt.
7. You need of baking soda.
8. You need of aluminum-free, GF baking powder.
9. It's of unsweetened cocoa powder.
10. Prepare of unsweetened cocoa powder.
11. It's of xanthan gum.
12. Prepare of brown rice flour.
13. It's of almond meal.
14. You need of dark chocolate chips or chunks.
15. Prepare of chopped walnuts, optional.

These salted dark chocolate chunk cookies have been our family's favorite for months now. Using an electric mixer on medium speed, beat the butter and brown sugar together until smooth. Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. I just baked two of your Chocolate Chunk Cookies to see how they would turn out, before baking the entire recipe.

Dark Chocolate-Chunk Cookies instructions

1. Preheat oven to 350°F..
2. In a mixing bowl, whisk the oil and sugar..
3. Add the eggs, vanilla, stevia, salt, baking soda, baking powder, coca powder and xanthan gum..
4. Whisk until sugar has dissolved and consistency is smooth..
5. Stir in the flour and almond meal with a wooden spoon. Dough will be oily..
6. Stir in the chocolate pieces and walnuts, if desired..
7. Make 1-1/2"mounds on an ungreased baking sheet 1" apart..
8. Bake 9-10 minutes. Don't over-bake..
9. Cool 3 minutes before removing with a spatula..

My cookies did rise, and taste delicious. The key to making the best chocolate chunk cookies, like I said, is the thickness AND the chocolate you use! This recipe requires no chill time, which makes it a quick and easy cookie recipe. But you do use cold butter cut up into cubes. Using cold butter is a trick to thicker cookies, as they spread less.