Double Choc Cookies

Bee's Baking - Double Choc CookiesAdapted from Donna Hay


125g butter, chopped (ran out so subbed ½ with coconut oil here – could be lightened with applesauce but would be drier)
300g plain flour (2 cups), sifted
½ teaspoon vanilla essence
295g (~1⅓ cups) caster sugar (haven’t attempted the use of granulated sweetener, although should be fine)
1 egg
80ml (~⅓ cup) milk (skim is fine)
35g (~⅓  cup) cocoa powder
1 teaspoon baking powder
190g (~1 cup) chocolate chips (½ dark and ½ light were used here)


1. Preheat oven to 180°C/355ºF (reduce by ~20°C/70°F using fan-forced)
2. Beat butter and vanilla essence with a mixer (~5 minutes), the add sugar and continue until creamy (~3 minutes)
3. Add egg and milk, and continue beating until combined
4. Sift in flour, cocoa powder, and baking powder and beat slowly until combined
5. Stir in chocolate with a wooden spoon
6. Bake for ~12-15 minutes, and cool on trays as they will continue to cook after removal from the oven

Nutritional Information

– Recipe yields 20 servings
– Each cookie contains ~221 calories, 31g carbs, 3g protein, and 9g fat

Bee's Baking - Double Choc Cookies


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