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Chocolate Choc Chip Cookies

A fudgey, brownie type cookie.

Scale

Ingredients

Wet

½ cup white sugar

⅔ cup coconut sugar

½ cup coconut oil, melted

1 tsp vanilla essence

¼ cup almond milk

Dry

1 ½ cup self-raising flour, sifted

⅓ cup cacao

½ cup dark chocolate, chopped (or use choc chips)

Instructions

  1. Place the white sugar and coconut sugar in a large bowl.
  2. Add the remaining wet ingredients and whisk until the sugar dissolves.
  3. Sift the flour and cacao onto the wet mixture and fold together. Don’t overmix.
  4. Stir the choc chips through gently.
  5. Put the dough into the fridge for 30 minutes.
  6. Preheat the oven to 180ºC
  7. Line a large baking tray with non-stick paper
  8. Place a spoonful of cookie dough into round shapes on the tray, leaving approx 2cm between cookies.
  9. Bake in the oven for 10 mins until the edges are golden brown.
  10. Remove from the oven and allow to cool.
  11. Store at your friends house so you don’t eat them all.

Notes

I made these quite small. You can, however, double the size and make 16 cookies instead of the 32.

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