Cacao Chocolate chunk cookies
Overview
These bad ass cookies are similar to my double chocolate chip cookies but richer and more decadent. Chocolate craving? Not anymore.
I love using superfoods like cacao in baking! Cacao is packed with antioxidants including flavanols which have been shown to lower blood pressure. Cacao is also a great source of Iron, Magnesium, and Potasium. So give these cookies a try! Also check out my Instagram Reel on how to make these cookies into Halloween Monsters!
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
- 1 1/4 cups all purpose flour
- 1 cup cacao powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 sticks of unsalted butter, softened
- 2 eggs
- 3/4 cup light brown sugar
- 3/4 cup granulated cane sugar
- 1 tablespoon vanilla extract
- 1, 12 ounce bag of semi sweet chocolate chunks
- Flaked sea salt
Method
Preheat oven to 375 degrees.
In a bowl, whisk together the flour, cacao powder, baking soda and kosher salt. Set aside.
In a stand mixer, cream together the butter, vanilla, and sugars. When light in color and smooth, add one egg at a time. Once eggs are incorporated, slowly add the cacao-flour mix. Stir in the morsels.
Place a cookie or ice cream scoop of batter on a parchment paper lined baking sheet. Sprinkle a pinch of sea salt on each cookie. Bake for 9-11 minutes. I like to rotate the pans at the 5 minute mark, but every oven is different! Allow to cool for 2 minutes on the pan and then cook entirely on racks.
Cacao Chocolate Chunk Cookies
Ingredients
- 1 1/4 cup all purpose flour
- 1 cup 1 cup cacao powder
- 1 tsp baking soda
- 1 ts[ kosher salt
- 1 cup unsalted butter, softened 2 sticks, 16 tbsp
- 2 large eggs
- 3/4 cup light brown sugar
- 3/4 cup granulated cane sugar
- 1 tbsp vanilla extract
- 1 12 ounce bag semi sweet chocolate chunks
- Flaked sea salt
Instructions
- Preheat oven to 375 degrees.
- In a bowl, whisk together the flour, cacao powder, baking soda and kosher salt. Set aside.
- In a stand mixer, cream together the butter, vanilla, and sugars. When light in color and smooth, add one egg at a time. Once eggs are incorporated, slowly add the cacao-flour mix. Stir in the morsels.
- Place a cookie or ice cream scoop of batter on a parchment paper lined baking sheet. Sprinkle a pinch of sea salt on each cookie. Bake for 9-11 minutes. I like to rotate the pans at the 5 minute mark, but every oven is different! Allow to cool for 2 minutes on the pan and then cook entirely on racks.
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