The ultimate makeover: Chocolate chip cookies

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(35 ratings)

Prep: 25 mins Cook: 12 mins Plus cooling


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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  • 85g butter



    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)
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 1 medium egg, beaten



    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-…


  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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15th Nov, 2012
Really simple to make and taste lovely, nicely balanced, the coffee and dark chocolate don't make it too bitter but make it very satisfying.
11th Aug, 2012
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.
18th Apr, 2012
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.
17th Mar, 2012
love these cookies so chocolatey i added some marshmellows to the mixture the second time i made it which added a lovley texture
alevstoller's picture
12th Mar, 2012
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
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
30th Oct, 2011
Easy to make. Turned out lovely, despite 3 year old helping. Ate them all before they were cold!
24th Oct, 2011
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.
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!
3rd Sep, 2011
These look so yummy!!


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