Recipe: Delicious 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. I used high quality dark chocolate for these Dark Chocolate Chunk Cookies, which makes a HUGE difference. Seriously, splurge on the good stuff if you can.

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 cook Dark Chocolate-Chunk Cookies using 15 ingredients and 9 steps. Here is how you cook it.

Ingredients of Dark Chocolate-Chunk Cookies

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

These salted dark chocolate chunk cookies have been our family's favorite for months now. 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.

Dark Chocolate-Chunk Cookies step by step

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..

But you do use cold butter cut up into cubes. Using cold butter is a trick to thicker cookies, as they spread less. It's a shortcut when you don't. These Dark Chocolate Chunk Pumpkin Cookies are soft, chewy, and jammed with rich dark chocolate chunks! This is a pumpkin cookie for the dark chocolate lovers and are meant to be eaten when they are fresh out of the oven - the rich chocolate just melts in your mouth.