Main image of One-Bowl Chewy Double Chocolate Chip Cookies

One-Bowl Chewy Double Chocolate Chip Cookies

24 min

Dessert

Make-ahead

One-bowl / one-pot

On-the-go

Pantry-ready
These soft cookies are so delicious, and perfect for when you're in the mood for something sweet. We've added espresso powder, which is optional but helps to amp up the rich, chocolatey flavour of the cookies.

cookies

Total

24 min

Prep

10 min

Cook

14 min

Contains

Gluten symbol

gluten

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Soy symbol

soy

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Ingredients

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Directions

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  1. Preheat the oven to 350°F (180°C).
  2. In a large bowl, cream together the coconut oil and brown sugar using a fork.
  3. Then add the plant milk, cocoa powder, maple syrup, vanilla, baking powder, baking soda, instant coffee granules, and salt. Mix under very well combined. The mixture might look a bit clumpy, and that's okay.
  4. If the temperature is warm where you are, you may want to consider chilling this mixture in the fridge for 30 minutes to firm up, otherwise, the cookies flatten and spread too much when baking in the oven.
  5. Add the flour to the bowl and stir until just combined. Careful to not over-mix.
  6. Then gently fold in the chopped chocolate.
  7. Form little balls out of the dough and evenly distribute, about 2 inches (5 cm) apart, on a parchment-lined baking tray.
  8. To decorate, add a few bits of chopped chocolate to the top of each cookie.
  9. Bake on the middle rack of the oven for 12 - 14 minutes.
  10. Let cool for 1 minute on the cooking sheet before transferring to a cooling rack to cool completely. Enjoy!

Notes

  • * The coconut oil needs to be solid for this recipe, and not melted. If the oil is soft, simply place it in the fridge until hardened.

Storage

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Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Ale - April 11, 2021, 6:30 p.m.

First cookie receipt I have ever tried! Love how chewy it is. Thank you

PUL Team - April 12, 2021, 4:32 a.m.

Yay! We're so glad your first attempt was a success, Ale 😃

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Reham - April 10, 2021, 4:08 a.m.

Hi,
Can i substitute the AP flour for whole grain flour or oat flour in this recipe? Thanks:)

PUL Team - April 10, 2021, 5:29 p.m.

Hi Reham, great question! We can't say for certain as we haven't tried it before, but with some experimenting, it may be possible 😃 For whole wheat flour, you should be able to substitute around a third to half of the all-purpose flour with whole wheat without major changes. Adding more than this will likely require more liquid and the cookies will be denser.

For oat flour, we'd also recommend trying half oat and half all-purpose flour to start, and see if you like it. Then try the next time with all oat flour. All-purpose flour has gluten in it, which helps give it the classic structure of a cookie. Oat flour might not offer this, but it might be a fun one to experiment with 🙂 and if you do, let us know how it goes!

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Tina - March 29, 2021, 10:11 a.m.

I make these almost every week, my friends and family can't get enough of them! So delicious!

PUL Team - April 2, 2021, 11:16 p.m.

So glad you and your family are enjoying the cookies, Tina 🥰

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