Monday, May 8, 2017

One Bowl Chocolate Cocoa Chunk Cookies

I love chocolate chip cookies and so does my family. So, I decided to make these delicious almost healthy chocolate cocoa chunk cookies. My husband and son both like Espresso, so I found a dark chocolate espresso bar (72% cacao) that the coffee flavor brings out the taste of the chocolate. It really made the cookies taste delicious. Though, you can use whatever type of chocolate you like from milk chocolate to dark chocolate.
What I love about this recipe is that it's all made in one bowl. Let me explain! Take a large bowl and first add all of the wet ingredients and then you add the dry ingredients and all you do is use a wooded spoon or spatula to mix. It is an easy recipe and hardly any clean-up!

Makes about 18 cookies.


Wet ingredients:

1 large egg (room temperature)
1/4 cup canola oil
1/4 cup creamy peanut butter
1/3 cup unpacked brown sugar
1/3 cup cane sugar
1 teaspoon vanilla extract

Dry Ingredients:

1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
3 tablespoons cocoa powder
1 1/2 cups oat flour
4 - 5 teaspoons whole milk or half & half (if needed to moisten batter)
1/2 cup chopped dark chocolate espresso bar


Preheat oven to 350 degrees and line a large baking sheet with parchment paper.

In a large mixing bowl, add the wet ingredients, egg, oil, peanut butter, brown sugar, cane sugar, and vanilla, whisk together until combined and smooth.

Next, put a paper towel down on your work surface and take a sifter and add your dry ingredients to the sifter and sift the dry ingredients onto the paper towel and put into the wet ingredients and mix until combined. If the dough is dry, start adding two teaspoons of the milk at a time until the dough is moist enough to form balls but not sticky.

Add the chopped chocolate into the batter. Now, take a tablespoon ice cream scope and shape the batter into balls and place on the cookie sheet about two inches apart. Gently press down on each ball with your fingers to form a disc that is about 1/2-inch thick.

Bake 11-12 minutes until the cookies puff up. They don't spread much.

Cool cookies on baking sheet for 5 minutes and transfer to cooling rack. Enjoy with a cup of coffee, tea, or milk!