Simple Way to Make Homemade Dark Chocolate-Chunk Cookies

Hey everyone, it is Jim, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Recipe of Homemade Dark Chocolate-Chunk Cookies. It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Dark Chocolate-Chunk Cookies, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Dark Chocolate-Chunk Cookies delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Dark Chocolate-Chunk Cookies is 24 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few ingredients. You can cook Dark Chocolate-Chunk Cookies using 15 ingredients and 9 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Dark Chocolate-Chunk Cookies:

1. 1 cup grapeseed oil
2. 1 cup coconut palm sugar
3. 2 large eggs
4. 1 tsp vanilla
5. 1 tsp liquid stevia
6. 1 1/4 tsp sea salt
7. 1 tsp baking soda
8. 1 tsp aluminum-free, GF baking powder
9. 1/2 cup unsweetened cocoa powder
10. 2 tbsp unsweetened cocoa powder
11. 1/2 tsp xanthan gum
12. 1 1/2 cup brown rice flour
13. 1 1/4 cup almond meal
14. 1/2 cup dark chocolate chips or chunks
15. 1/2 cup chopped walnuts, optional

Instructions to make to make Dark Chocolate-Chunk Cookies

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

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