The ultimate makeover: Chocolate chip cookies

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(35 ratings)

Prep: 25 mins Cook: 12 mins Plus cooling

Easy

Makes 22

Angela Nilsen has created a lighter, yet still chocolatey cookie with just 97 calories per biscuit

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal97
  • fat5g
  • saturates3g
  • carbs12g
  • sugars6g
  • fibre1g
  • protein1g
  • salt0.12g
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Ingredients

  • 85g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp cocoa powder
  • 1 tsp instant coffee granules
  • 85g light muscovado sugar
  • 25g golden granulated sugar
  • 85g dark chocolate, about 70% cocoa solids (we used Lindt as it keeps its shape when baked)
  • 1 medium egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • ½ tsp vanilla extract
  • 140g plain flour
  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

Method

  1. Line a couple of baking sheets with baking parchment. Put the butter, cocoa and coffee in a medium saucepan then heat gently until the butter has melted. Remove from the heat, stir in both the sugars, then leave to cool.

  2. Chop the chocolate into small pieces. Beat the egg and vanilla into the cooled butter mix to make a smooth batter. Stir the flour and bicarbarbonate of soda together. Tip it into the batter mixture with two-thirds of the chocolate, then gently stir together to combine. Don’t overmix. Leave for 10-15 mins to firm up slightly, ready for shaping. Heat oven to 180C/160C fan/gas 4.

  3. Using your hands, shape the mixture into 22 small balls. Lay them on the lined sheets, well apart so they have room to spread (you may have to bake in batches). Press the rest of the chocolate pieces on top of each cookie. Can be frozen on sheets and then transferred to bags at this stage for up to 1 month. Bake for 12 mins. Leave on the sheets for a couple of mins, then transfer to a cooling rack.

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Comments, questions and tips

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monikaechelon
11th Aug, 2012
5.05
Just made them and everybody seems to love them. Rich, but not too sweet. However, I used 1/2 of a vanilla pod instead of vanilla essence as I did not have any. Also, I did not use the sugars, instead I used a pack of vanilla sugar and added more cocoa powder.
littlepinkdynamite
18th Apr, 2012
5.05
These are gorgeous, Wow, I will be making these cookies over and over again. I did make a few changes though I have to say, I used a bag of chocolate chips because honestly I feel life is too short to chop up chocolate into tiny bits and I din't have any light muscovado sugar in the cupboard so I used dark instead which gave the cookies a beautiful treacle like taste and made them really sticky and gooey but did make the mixture even harder to work with when shaping it out. Best tip I can give is to handle the mixture using wet hands, this will help you mould it into balls a little easier!! 10 out of 10 though.
zanetta1
17th Mar, 2012
5.05
love these cookies so chocolatey i added some marshmellows to the mixture the second time i made it which added a lovley texture
alevstoller
12th Mar, 2012
5.05
theese cookies are fab! me and my 6 year old made theese on a rainy afternoon and we didn't have any dark chocolate so instead we used Green and Black's organic 32% milk chocolate and they were delicious, chcolate holds it's shape too. Had no problem with stickyness, managed to get out 22 cookies that the size of a thinner cadbury cholote chip cookie.
risingcake's picture
risingcake
10th Feb, 2012
I thought they were lovely, but not really enough mixture to make 22, unless you make them teeny weeny, i like a biscuit to be a decent size. None the less rolled them in my hand which i thought would be very messy but was fine, will definitely make them again, and if they are only 2 weight watcher points that's even better . Haven't changed any ingredients this time but will try it will white choc as well next time . P.S did get 18 biscuits
picklemctickle
30th Oct, 2011
5.05
Easy to make. Turned out lovely, despite 3 year old helping. Ate them all before they were cold!
soraya
24th Oct, 2011
1.05
The cookies did not look great, never mind, but also did not taste great. And become soft very quickly, no crunch in them. I will never do this recipe again. I feel I have wasted a good bar of chocolate, 70% cacao solid from Lindt.
millyw08
16th Oct, 2011
I didn't have any vanilla essence, so I used orange. Also they were quite sticky so I spooned them on the tray, I didn't use my hands. All in all they are great!
_Ryan_
3rd Sep, 2011
These look so yummy!!
brrroom
27th Jun, 2011
5.05
I volunteered to do cookies for my daughter's class party tomorrow and decided to try this recipe. I was a little concerned when I read someone only got 12 cookies from the recipe, so I doubled up the ingredients (except for the coffee) and ended up with way over 50 light and crispy biscuits! Worried that they might be a little too bitter for 5-6 yos, I used 100g of chocolate with 40% milk solids and a wee bar that I had on hand, about 24g, of dark chocolate. The mixture was worryingly "wet", but firmed up a treat, and I used a teaspoon to scoop up a portion before I rolled it up with damp hands. My daughter and I decorated the cookies with M&Ms and sprinkles. Not sure how they'll go down with the rest of the kids, but my daughter declared them "the best biscuits I've ever had!".

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