Chocolate Chunk Cookies

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 175˚C.

Step 2

Line a large baking sheet with a silicone mat or parchment paper; set aside.

Step 3

In a small mixing bowl, whisk together the sugar and potato starch until evenly combined. Stir in the coconut oil and whisk for 30-45 seconds, just until the mixture looks like wet sand.

Step 4

Add the milk and vanilla extract; whisk until combined then let set for about 1 minute to thicken, before mixing again.

Step 5

To a stand mixer, add the flour, baking soda, baking powder and salt; mix on setting 2 until combined

Step 6

Pour the sugar mix into the flour and mix on speed 4 until combines then switch back to speed 2 to gently mix in the dark chocolate.

Step 7

Using a 1/4 cup cookie scoop, drop the dough onto the prepared baking sheet then roll into round balls, if desired. You should have 10-12 cookies, depending on the finished size you desire.

Step 8

Bake 10-11 minutes, then remove from oven and let cool on baking sheet for ten minutes. Transfer to a wire rack to cool completely.

Step 9

Cookies can be kept in an airtight container, at room temperature, for up to five days. But they won't last that long.