What’s better than choc chip cookies?
Chocolate choc chip cookies.
And what’s even better than that?
When there’s only one bowl to wash up afterwards.
Let’s get something straight. These aren’t healthy. I’m not sure you can even try to justify these as being the littlest bit healthy, but heck, I’ll give it a go.
They have dark chocolate – I used 80% for a really good chocolatey taste.
And that’s about it. They have sugar and refined flour – I used wholemeal flour in these, so there’s a little snippet of health.
And on that, if you’re using wholemeal flour, it likes to soak up a little but more liquid than white flour, so that ¼ cup of soy milk may need some adjusting.
These come out quite fudgey. They’re not your regular snappy cookies, so expect a bit of delicious chew.
They’ll come out of the oven quite soft, and will firm up a little as they cool.
Just a little note about putting the dough in the fridge. I know sometimes you will want to skip this step, because you’re just waiting to eat cookies and that dough is in the fridge tormenting you. But, you need to do it. Putting the dough in the fridge is necessary because it helps stop the cookie from spreading when baking – something to do with the temperature of the fat – in this case the coconut oil.
Apparently it also improves the flavour because of the reactions of the carbs and the sugar – why don’t you test this out and get back to me and I’ll combine everyone’s results and see if it’s true!Print
Chocolate Choc Chip Cookies
A fudgey, brownie type cookie.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 32 cookies 1x
½ cup white sugar
⅔ cup coconut sugar
½ cup coconut oil, melted
1 tsp vanilla essence
¼ cup almond milk
1 ½ cup self-raising flour, sifted
⅓ cup cacao
½ cup dark chocolate, chopped (or use choc chips)
- Place the white sugar and coconut sugar in a large bowl.
- Add the remaining wet ingredients and whisk until the sugar dissolves.
- Sift the flour and cacao onto the wet mixture and fold together. Don’t overmix.
- Stir the choc chips through gently.
- Put the dough into the fridge for 30 minutes.
- Preheat the oven to 180ºC
- Line a large baking tray with non-stick paper
- Place a spoonful of cookie dough into round shapes on the tray, leaving approx 2cm between cookies.
- Bake in the oven for 10 mins until the edges are golden brown.
- Remove from the oven and allow to cool.
- Store at your friends house so you don’t eat them all.
I made these quite small. You can, however, double the size and make 16 cookies instead of the 32.