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Chocsplosion Cookies
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Chocsplosion Cookies

50 minServes 6

Six extraordinary cookies with a reservoir of melted chocolate pressed into the center of each one. The dough is chilled before baking for a chewy, dense texture, and the chocolate pools in the center as they bake. They're dramatic, delicious, and completely worth the extra step.

Ingredients

  • 1/2 cup coconut sugar
  • 1/2 tsp salt
  • 1/4 cup vegan butter, melted
  • 1/8 cup coconut milk
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 cup chocolate, melted

Instructions

  1. 1Thoroughly mix together coconut sugar, salt, vegan butter, coconut milk, and vanilla.
  2. 2Gently sift in flour and baking soda, stirring minimally until combined. Chill the dough for 30 minutes.
  3. 3Preheat oven to 350°F. When about 5 minutes remain on the chill time, melt the chocolate using a double boiler.
  4. 4Roll the dough into 6 balls. Press down in the center of each to make a reservoir. Spoon melted chocolate into each hole and add any remaining chocolate around the top.
  5. 5Bake for 10 minutes, then leave in the oven for 2–3 more minutes. Cool before eating.

Jennifer's tip

The chilling step is non-negotiable - it's what gives these cookies their dense, chewy texture rather than spreading flat.

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