These double chocolate chunk cookies are made with extra rich chocolate flavour using cocoa powder and chopped up dark chocolate that creates melted chocolate pools in each bite of these soft and chewy cookies.
Course Dessert
Cuisine Australian
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 18cookies
Calories 258kcal
Author Sally
Ingredients
2 ¾ cupsplain flour
¼cupcocoa powder
1teaspoonbicarbonate of soda
1 ½teaspoonscornflour
½teaspoonsalt
170grams (¾ cup)dairy-free butter
¾cupbrown sugar
½cupwhite sugar
1eggroom temperature
1teaspoonpure vanilla extract
170grams (1 cup)dark chocolatechopped
Instructions
Preheat oven to 180°C degrees and line 2 baking sheets with baking paper.
In a bowl sift flour, cocoa powder, bicarbonate of soda, cornflour and salt together and set aside.
In a large mixing bowl, or the bowl of a stand mixer, beat together the dairy free butter, egg and vanilla. Add in the brown sugar and white sugar and continue to beat until the mixture is creamy.
Add in the dry ingredients and continue to mix until the dough comes together. Add in the chopped chocolate and gently beat one last time to combine.
Using a cookie scoop or tablespoon, scoop out about 1.5 tablespoon sized dough balls and place evenly spread out on a cookie sheet, allowing enough room for them to spread.
Place the cookies in the oven to bake for 8-10 minutes until the edges start to brown but the middles are still soft. Let the cookies cool for at least 10 minutes on the tray to firm up before transferring to a wire rack to cool.
Notes
I use Nuttelex Buttery to replace butter in most of my recipes as it is dairy-free and gives a ‘buttery’ flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free spread will work.This recipe makes 18-20 cookies depending on how big you make them.