These cookies are actually part of a bigger plan 🙂 Next week I have a recipe makeover for you from my childhood. So if you make these Double Dark Chocolate Chunk Cookies, stash a few away! I am putting a few far back in the freezer to save for when my mom comes to visit in a couple of weeks. She is coming after the arrival of our little one (who should be coming very, very soon).
We’ve been brainstorming things to do with my mom while she is here– something cultural, so she can actually feel like she visited a different continent! Seeing as we’ll have a newborn in the house, we are trying to figure out things that are near to home, are safe to take the baby, and have a comfortable place for me to nurse him if necessary. So far, we’ve come up with nothing! Luckily, she’s been here before, although the last time she came we spent most of our time in Thailand, and she really hasn’t seen a lot of Kuala Lumpur.
The one thing she can enjoy that is definitely “Asia” is the inexpensive massages. The plaza that I live in has at least 6 different massage shops/spas, so she can even get a variety in if she’d like. I also know that she is coming to meet her grandson, and check in on her daughter, not to be a tourist. It just seems like an awful long way to travel to not experience the local culture!
The batter of these cookies reminds me a lot of the chocolate no-bake cookies she made when I was little. Those were made mostly of white sugar and butter — but I sure loved them! These have much healthier ingredients, but I bet if I left the oats whole, skipped the baking, and put these in the fridge/freezer, they would be similar in texture to those fudgey treats she used to make.
I made these using my “tablespoon trick”, for portion control and so they are all similar in size. They are really rich, so with other batches (test batches), I used a 1/2 tablespoon, and will make them small in the future. When cookies are packed with this much dark chocolate, you don’t need a very big one!
Plus, the batter is sticky, and it helps scoop them into balls. I kept half of the dark chocolate chunks out of the batter, and pressed them in to the top– but if I wasn’t going to photograph them, I would have just dumped it all in!
Double Dark Chocolate Chunk Cookies
- 1/4 cup coconut oil + 1 tablespoon
- 1/4 cup honey
- 1 teaspoon vanilla
- Preheat the oven to 350 degrees f.
- Add all the dry ingredients into a bowl, and mix together.
- In a smaller bowl, add the honey and coconut oil. Heat the mixture in the microwave for 10 seconds. This will help the honey and coconut oil combine. Do not overheat, or the cookies will spread too much while baking.
- Add the vanilla to the coconut oil mixture, and pour into the bowl with dry ingredients. Don't worry if they are fully combined. It will mix into the dry ingredients fine.
- Stir until the ingredients form a sticky batter. If the mixture seems too dry, add ½ tablespoon of almond milk. If you'd prefer the cookies stay chewy/crunchy, add honey or coconut oil instead of the almond milk. Also, make sure you really stir the ingredients well before you decide to add more wet ingredients.
- Add the dark chocolate chunks. Reserve some to push into the top of the cookies, if desired.
- Scoop the dough into tablespoon (or half tablespoon) sized balls onto a lined cookie sheet. I use a wet tablespoon or half tablespoon to form balls and place on the cookie sheet. Slightly press down the cookies-- the will not spread as much as a typical cookie. This recipe yields 16 large cookies, or 32 small cookies.
- Bake for 9-10 minutes for a chewy cookie. If you'd like a crunchier cookie, bake for 9 minutes, turn off the heat, and leave the cookies in the hot oven for another 10 minutes before removing to cool.
- I keep all my baked goods in the fridge or freezer for the best texture and to make sure they stay good for the longest amount of time. These are great frozen!