I know quite a few people who don’t eat dairy but can or choose to eat eggs and it’s nice to be able to create recipes for them too. Butter takes cakes and biscuits to the next level, I always find it hard to get a great flavour and texture minus the one of best ingredients known to man!!!! So I wasn’t expecting much from these cookies, but boy are they good – especially warm out of the oven. Slightly hard on the outside and gooey in the middle.
I replaced butter for coconut oil and it works a treat. Not sure if it’s a bit 2016 but I still buy it mainly for a bit of variety.
What I will say, and what I didn’t do as the troops needed feeding was to put the dough in the fridge for a couple of hours to harden and then roll into balls rather then straight from the mixer. I had to use a load of flour on my hands otherwise i would have been covered in rich chocolate goodness!
Spread the balls out evenly with big gaps in between on the baking tray as they spread and you will end up with one giant biscuit! You will know when cooked as they become cracked on top. Better under cook than over.
Preheat oven to 180 degrees centigrade
85g cocoa powder
300g caster sugar
125ml coconut oil melted
2 teaspoons vanilla extract
250g self raising flour
3/4 teaspoon salt
100g dark melted chocolate 70 %
100g dark chocolate chips
Mix all ingredients together
Place the dough in the fridge for a couple of hours
Once chilled use an icream scoop or your hands to form balls the size of large walnuts
Place on a baking tray with parchment paper. Evenly space with large gaps as they spread.
Cook for 10 – 12 mins until spread and cracked on top.