No-Butter Double Chocolate Chip Cookies
It's been too long.
It's been a whole month since I posted a recipe with dripping puddles of melted chocolate.
I'd like you to take note of a few things about this recipe:
2- chocolate cookies!!!
3- chocolate cookies with chocolate chunks!!!
One more note, but I won't include it in my list: these are no-butter chocolate cookies with chocolate chunks!!! Otherwise known as no-butter double chocolate cookies. Because it's easier to say double chocolate cookies than it is to say chocolate chocolate cookies.
So yeah, I'd say I'm pretty excited.
I've posted quite a few no-butter recipes on the blog before. Because I'm not a huge fan of the buttery taste that butter lends to baked goods, particularly cookies (I know, shame on me, I'm a dessert blogger).
And because some people are lactose-intolerant.
And because no-butter means no mixer needed to cream the butter with the sugar. It means one bowl and one spatula.
And because no-butter usually means coconut oil in my recipes. Rich, amazing, coconut oil.
In fact, the no-butter chocolate chip cookies I posted on the blog many, many months ago are one of the most viewed recipe on the whole blog. And the no-butter chocolate chip bars aren't that far behind. And my no-butter snickerdoodle cookies are pretty popular too.
There are three basic types of cookie recipes that everyone should have in his or her back pocket, according to me: chocolate chip cookies, oatmeal chocolate chip cookies, and double chocolate chip cookies. And no, it's not a coincidence that all three of these cookies contain chocolate in them.
Well, I've supplied you with the best no-butter chocolate chip cookie recipe and the best (brown) butter chocolate chip cookie recipe. I'm still working on an oatmeal chocolate chip cookie recipe. But today, after many weeks of playing around in the kitchen, I present you with an amazing no-butter double chocolate chip cookie recipe.
Of course, when I say chocolate chip, I really mean chocolate chunk. Because you know how I feel about chocolate chunks. I always use chocolate chunks in my cookies. Always. But since most people insist on using chocolate chips, and are more familiar with chocolate chips, that's the word I used in the title of these cookies. Chips.
I've been working on this recipe for a while now.
I wanted to develop a no-butter double chocolate chip cookie that was soft and thick, rich and dense, full of that deep cocoa flavor without being bitter, packed with chocolate chunks, chewy with crispy edges - overall just a stellar cookie. And I believe I succeeded.
These cookies are all that. Plus a teeny bit more.
They are soft. Very soft. With just the slightest crisp at the edges. And they're thick and rich and dense. But not very heavy. A happy balance between super rich and super light and fluffy. And they're full of chocolate flavor. And chocolate chunks.
And the coconut oil really helps too. There's an obvious elevation in depth of taste and richness in these cookies when you use coconut oil over canola or vegetable oil. Trust me, I always try out my recipes with regular oil first to see if they're just as good with it. Because canola/vegetable oil is more convenient for people. And cheaper.
But I almost always end up opting for coconut oil. It just gives the cookies a much richer flavor and texture. Coconut oil is my hero, basically.
You see that photo right above these words? You see that pile? That's not a mess. Oh no, no, no. I prefer to think of that as soft, gooey, chocolatey mound of deliciousness. With another soft, gooey, chocolatey mound of deliciousness right behind it. Life is simply a matter of perception, friends.
By the way, the coconut oil is melted for these cookies. So you can make these coconut oil double chocolate chip cookies in 5 minutes. By hand. No machine. No creaming. Just stirring. With a spatula.
Just prepare yourself a glass of milk. Actually, who am I kidding - a jug. Prepare yourself a jug of milk. Make these double chocolate cookies. Place them in the oven. Sit and contemplate the incredible snack you are going to have in 8 or so minutes. Remove the cookies from the oven. Wait approximately one minute for the cookies to harden ever so slightly so that they can be lifted off the baking sheet. Or don't. Just get right in there. Dunk a cookie into your jug of milk. Devour. Repeat. And repeat again. Until the jug or the tray is finished.
Sharing is nice, but optional.
no-butter double chocolate chip cookies
Yield: About 28 cookies
1 cup coconut oil*, melted (measured in liquid form)
1 cup light brown sugar, packed
1 whole egg + 1 egg yolk
2 teaspoons vanilla extract
2 cups flour
1/2 cup cocoa powder
1 tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups chocolate chunks/chips
Preheat oven to 350 F. Line two baking sheets with parchment paper.
Melt the coconut oil. *Use refined coconut oil if you don't want any coconut flavor in your cookies, and unrefined coconut oil if you don't mind the coconut taste.
Let the oil cool slightly. Add to a large bowl and stir in the brown sugar with a rubber spatula.
Stir in the egg, yolk, and vanilla extract vigorously.
Mix together the flour, cocoa, cornstarch, baking soda, baking powder, and salt right over the wet mixture and then stir everything together until just combined. Stir in the chocolate chunks/chips last.
Round dough between palms and space balls evenly onto baking sheets. Don't flatten.
Bake cookies for 8 minutes, or until the edges are just set. Cookies may not seem ready but will continue baking and firming on sheets once removed from the oven. Let cookies firm 5-10 minutes before moving them.
On a completely unrelated note, so hipster: