Nut-Free Chocolate Striped Cookies
Indulge in the delightful sweetness of Nut-Free Chocolate Striped Cookies, where rich cocoa and dark chocolate come together in a marbled masterpiece. Perfect for those with nut allergies, these cookies are soft, chewy, and adorned with a touch of semi-sweet chocolate on top for an irresistible finish. With just 20 minutes of prep time, the recipe effortlessly combines pantry staples like all-purpose flour, unsweetened cocoa, and creamy butter to create a batch of 24 crowd-pleasing treats. Whether you're baking for a family gathering, school snacks, or a festive dessert table, these nut-free cookies are sure to impress. Plus, their striking striped pattern adds visual appeal while delivering big on chocolatey flavor!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1.5 cups granulated sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- 0.5 cup dark chocolate, melted
- 1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In a large mixing bowl, cream the butter and sugar together with an electric mixer until light and fluffy, about 3 minutes.
Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and milk.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Divide the dough into two equal parts. In one part, mix in the melted dark chocolate using a rubber spatula until well incorporated.
Take a tablespoon of each dough variant and roll them together to form a ball, achieving a marbled effect.
Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
Flatten each ball slightly with the back of a spoon or your fingers.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops appear dry.
Remove from the oven and immediately place a few semi-sweet chocolate chips on top of each cookie, pressing gently. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve the cookies fresh, or store them in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
5710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.8 g | 381% | |
| Saturated Fat | 180.6 g | 903% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 891 mg | 297% | |
| Sodium | 1848 mg | 80% | |
| Total Carbohydrate | 759.3 g | 276% | |
| Dietary Fiber | 49.3 g | 176% | |
| Total Sugars | 452.7 g | ||
| Protein | 75.1 g | 150% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 324 mg | 25% | |
| Iron | 44.0 mg | 244% | |
| Potassium | 2149 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
