Double Chocolate Chunk Cookies

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

Cook Time 10

Total Time 20

Servings cookies

Calories 258kcal

Author Sally

Equipment

Ingredients

2 ¾ cups plain flour/all purpose flour
¼ cup cocoa powder
1 teaspoon bicarbonate of soda/baking soda
1 ½ teaspoons cornflour/cornstarch
½ teaspoon salt
170 grams (¾ cup) dairy-free butter
¾ cup brown sugar
½ cup white sugar/granulated sugar
1 egg room temperature
1 teaspoon vanilla extract
170 grams (1 cup) dark chocolate chopped

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.

Nutrition