Double Chocolate Chunk Cookies
These cookies are going to blow your mind. They seriously are that damn good….
Sunday is World Baking Day
So I wanted to share with you my current favourite baking ‘experiment’ that turned out so much better than expected. Only thing is you need to make the cookie dough a day ahead and bake the following day.
So you can gather the ingredients today, whip up the mix tomorrow and get baking on Sunday.
Pillowy soft in the middle, but crunchy on the outside, with oozy gooey chocolate chunks, these cookies will have you at first bite.
Happy World Baking Day!
- ⅔ cup buckwheat flour
- 2 tablespoons raw cacao or cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon bicarb soda
- ½ cup rapadura/brown sugar
- ¼ cup extra virgin olive or macadamia oil
- 2 tablespoons water
- 1 teaspoon vanilla bean paste
- 60 g approx chocolate, cut into chunks
- Sift buckwheat flour, cacao powder, baking powder and bicarb soda together in a large bowl.
- In a separate bowl mix together the sugar, oil, water and vanilla until well combined.
- Pour wet ingredients into dry ingredients and mix together well.
- Cover bowl and place in fridge for at least 12 hours or overnight.
- The following day, heat oven to 170 degrees C and line two baking trays with non-stick paper.
- Using teaspoons, scoop out mix onto trays in small rounds, leaving room to spread.
- Flatten cookies, then carefully place chocolate chunks on top and gently press into cookies.
- Bake for 10 mins. Allow to cool before eating. Store in an airtight container.
- Note - these cookies are best on the day they are baked as they tend to go soft, so you may like to bake as needed.
Ok, so there is a little more sugar in these cookies than you will find in my unusual recipes
But its needed to provide that soft in the middle, crunchy on the outside the texture
Besides, these are a sometimes food!
Adapted from this recipe