Dark Chocolate-Chunk Cookies. Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Inspired by our Chocolate Chunk Cookie, this recipe makes eight astonishingly chocolatey cookies. Add the chocolate buttons to the dough and combine with your hands.

With crisp edges, soft centers and puddles of molten chocolate. The slight bitter edge compliments all the cookie sweetness, perfectly. These Chocolate Chunk Cookies have both White and Dark Chocolate in them for a cookies and cream effect. You can cook Dark Chocolate-Chunk Cookies using 15 ingredients and 9 steps. Here is how you cook that.

Ingredients of Dark Chocolate-Chunk Cookies

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

They're quick and easy to make, and no chilling is required! I am insanely particular about the texture and thickness of my cookies, and this right here is my perfect bite of cookie. 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.

Dark Chocolate-Chunk Cookies step by step

Preheat oven to 350°F..
In a mixing bowl, whisk the oil and sugar..
Add the eggs, vanilla, stevia, salt, baking soda, baking powder, coca powder and xanthan gum..
Whisk until sugar has dissolved and consistency is smooth..
Stir in the flour and almond meal with a wooden spoon. Dough will be oily..
Stir in the chocolate pieces and walnuts, if desired..
Make 1-1/2"mounds on an ungreased baking sheet 1" apart..
Bake 9-10 minutes. Don't over-bake..
Cool 3 minutes before removing with a spatula..

These salted dark chocolate chunk cookies have been our family's favorite for months now. I made them TWICE during Eddie's birthday week and he We would have a cookie every single night and it was the best thing ever. I will surely have these lactation cookies on hand too but I also like to have. Craggily cookies taste sooo much better, trust me! Plus those cracks and crevices are perfect hiding places for little flakes of sea salt.