Chocolate Chunk Cookies

February 23, 2016

These cookies really are heaven on earth. It took me a few tries to reach the perfect soft and chewy texture I was looking for, but I finally got it this weekend, and I am so excited to share this really easy recipe with you. The first couple of times the amazing flavour was there, but I wasn’t quite happy with the cookie shape and texture itself, as they either felt a bit too oily or weren’t holding up in the oven the way I wanted them to. After adjusting a few things, all I can honestly say is these cookies taste incredible and warn you that you might demolish them before they’ve even cooled.
IMG_4060 A few notes:Β 
1. I’ve made these cookies both gluten free by using buckwheat flour, and non-gluten free by using a mixture of spelt flour. They both seemed to work well, so are pretty interchangeable in this recipe, use whichever you like- or use a regular whole-wheat flour if you don’t have the other two on hand.
2. I’ve also successfully made these cookies twice, using different sweeteners for both. Once I used maple syrup, and a different time I used very dark brown sugar. They were both delicious, but I would advise for you to omit half of the quantity of almond milk if you plan on using maple syrup, as they might become a bit runny if you use all 6 tablespoons of milk.
3. The % of dark chocolate to use is entirely up to you- I used 85% baking chocolate which is slightly less sweet than a regular 85%, as I wanted something slightly stronger to balance the sweetness of the cookies. But if you want to use a less strong chocolate, I’m sure it would taste delicious with a 70% chocolate as well.
Now for the recipe!

Chocolate Chunk Cookies
Makes 24 cookies

2 cups buckwheat of flour (or spelt/ any other flour)
1 cup dark brown sugar or 3/4 cups maple syrup
1/2 tsp baking soda
2 tbsp tapioca/corn starch
1/2 tsp sea salt
Scant 1/2 cup melted coconut oil
2 tsp pure vanilla extract
6 tbsp non-dairy milk (Use only 1/2 if using maple syrup)
90 g chopped dark chocolate

Mix the flour, brown sugar, baking soda and sea salt in a bowl (if using maple syrup instead of the sugar, do not include it yet). In a separate bowl, mix the melted coconut oil, vanilla extract and milk (add maple syrup at this point, if using it), and mix until combined. Add the wet mixture into the bowl with the dry ingredients, and stir in until fully combined. Fold in the chocolate chunks. The dough shouldn’t be too wet, so don’t worry and don’t add anymore milk if it feels a little dry. Wrap the dough in plastic wrap, and let it chill in the fridge for 30-45 minutes.
Pre-heat the oven to 350Λ™F/ 176Λ™C. Line 2 baking trays with parchment and remove the chilled dough from the fridge. Scoop out the dough with a spoon(however big or small you want your cookies), and place on tray, leaving enough space between the cookies.
Cook for 12-13 minutes, and once removed from the oven let cool for 10 minutes (if you can resist), and then enjoy!

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