Chewy Double Chocolate Chip Cookies

In a large bowl, cream together the refined coconut oil (0.5 cup) and light brown sugar (0.67 cup) using a fork.

Then add the unsweetened soy milk (0.5 cup), Dutch-process cocoa powder (0.33 cup), maple syrup (3 tbsp), pure vanilla extract (1 tbsp), baking powder (1 tsp), baking soda (0.75 tsp), instant coffee granules (0.5 tsp) (optional), and salt (0.5 tsp). Mix well. The mixture might look a bit clumpy, and that's okay. If the temperature is warm where you are, consider chilling this mixture in the fridge for 30 minutes to firm up, otherwise, the cookies may spread too much when baking.

Preheat the oven to 350°F (180°C). Add the all-purpose flour (2 cups) to the bowl and stir until just combined. Careful to not over-mix.

Then gently fold in the dairy-free dark chocolate (5.3 oz).

Form little balls out of the dough and evenly distribute, about 2 inches (5 cm) apart, on a lined baking tray.

To decorate, add a few bits of extra chopped [dairy-free dark chocolate] (optional) to the top of each cookie. Bake on the middle rack of the oven for 12 - 14 minutes. Start 13m timer

Let cool on the tray for a bit before transferring to a wire rack to cool completely. Enjoy! Store in an airtight container on the counter for up to 5 days or in the freezer for up to 1 month.