This Double Chocolate Chunk Cookie recipe post has literally been years in the making. A couple of years ago, I ran across a cookie recipe I really liked, and tinkered with it. Soon, I was baking these babies up, and taking them to house parties, to weekends away, on hikes, and on road trips. People LOVE these cookies. I’ve heard people go so far as to call them “The best cookies I’ve ever had in my life.”
They were a huge hit at my most recent yoga retreat.
People always request this recipe, yet I always got sidetracked.
You’d never guess these cookies are free of many common allergens. My goal was to make them taste chocolately and decadent, not diet. These cookies have no:
- egg (if you choose to veganize them, that is)
- or tree nuts (if you choose the tree nut free option, that is)
Here are some of us at my most recent yoga retreat in upstate New York:
This magic batter traveled with me to my most recent yoga retreat, and the cookies were a huge hit when we packed them into the bagged picnic lunches we took with us to the apple orchard.
These cookies are packed with flavor and a beautiful texture.
Bria’s Double Chocolate Chunk Cookies.
Yield: About 2 dozen cookies.
- 1 cup peanut butter (or almond butter, or, to go tree nut free, use sunflower seed butter.)
- 1 cup UNSweetened cocoa powder
- 1 cup of brown sugar (I prefer dark brown)
- 1 egg (replace egg by combining 1 tbsp ground flax seeds + 3 tbsp warm water in a small bowl and stirring. Allow a “jelly” to form after a few minutes and use this as your “egg”)
- pinch teaspoon salt (leave out if your peanut butter is salted)
- 2 teaspoons vanilla extract
- 1 cup chocolate chips, chunks, or half a cup of each (I used Trader Joe’s brand, as they are free of dairy)
1.Preheat oven to 350 degrees F.
2. In a nice, roomy mixing bowl, cream together peanut butter, brown sugar, egg, and vanilla.
3. Begin adding in cocoa powder, 1/4 cup at a time, and mix until well incorporated and moist. If the batter gets too dry, add in bit of water, leftover coffee, or milk of choice to loosen it. Then remix. If batter becomes too loose, add in more cocoa powder to tighten it up.
4. Fold in 3/4 of the chocolate chips and/or chunks. Save the rest for garnish.
5. OPTIONAL/not always necessary: Stash mix in the freezer for 10-15 minutes while you prepare your cookies sheets. I either line mine with parchment paper, or spray them with cooking spray. One of these days I WILL get a Silpat.
6. Use a cookie scoop or a spoon to make uniform sized dough balls. (I do this by hand and spoon, and each cookie is a generous tablespoon of dough). Do NOT smash cookies down.
7. Place 3-5 chocolate chips and/or chunks on the top of the cookies. You can flip the cookie dough ball upside down and get the chips to adhere that way.
8. Bake cookies for 9-14 minutes, until ever so faint cracks appear on the surface. I know 9-12 minutes is quite a range, but I find that variations in altitude and ovens really do make a difference in bake times. In my NYC toaster oven, these cookies are perfect at 8-10 minutes of baking. In Colorado, I had to go closer to 12 minutes, sometimes beyond, in the “big” oven, to get the right texture.
9. Let cool slightly (or a lot, your choice, but I can never wait too long to try these). Enjoy!
So there you have it. An easy, creative, recipe that is so delicious, you’d never know it’s friendly to many “restricted” diets and actually kinda healthy.
What’s your go-to dessert?