Double chocolate cookies
Ingredients
makes 18- 1 tbsp ground flaxseed
- 3 tbsp water
- 145g plain flour
- 35g cocoa powder
- ½ tsp instant coffee, dissolved in 1 tsp water
- ½ tsp baking powder
- ¼ tsp salt
- 90g plant butter
- 75g caster sugar
- ½ tsp vanilla extract
- 50g dark chocolate, chopped
Directions
Cooking mode
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- Whisk together the flaxseed and water in a small bowl and set aside for 15 minutes to thicken.
- In a medium bowl, combine the flour, cocoa powder, baking powder and salt.
- In a large bowl, beat together the butter and sugar until light and creamy. Beat in the vanilla extract, coffee and flax egg. Add the flour mixture and mix until just combined. Fold in the chocolate. Transfer to the fridge for 30 minutes.
- Preheat the oven to 180°C. Prepare a large baking tray.
- Scoop out spoonfuls of dough and roll into a ball. Place on the tray, leaving space between each cookie, then lightly flatten. Bake for 12–15 minutes. Leave to cool slightly before transferring to a wire rack.
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