The ultimate makeover: Chocolate chip cookies

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(41 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 a dairy product made from separating whole milk or cream into fat and…

  • 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-o-let

    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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Malaika Trivedi's picture
Malaika Trivedi
3rd Jul, 2020
Okay for healthier cookies, came out a bit cake though, i loved them, family did not. would make again for myself.
15th Jan, 2018
This recipe has loads of great reviews and I can't understand why? These are not what I would call cookies, they're biscuits and not very good ones. My first thoughts were that it was a similar texture to a cheap/stale Jaffa cake. I'm really disappointed
21st May, 2016
These taste chemically with no depth of flavour....should there be baking powder too?
26th Feb, 2015
I'm usually terrible at biscuits but following some feedback on here about how easy these are I thought I'd give it a go! These came out perfectly! The only thing I changed was that I used half dark and half milk chocolate. There were so easy and are delicious, will definitely make again. I used a strong instant coffee and the biscuits have a lovely mild coffee flavour.
Peri_Peri's picture
6th May, 2014
Made mine triple chocolate (1/3 milk, 1/3 dark, 1/ 3 white) and skipped the vanilla (forgot to buy), yumminess. One could add more chocolate to the dough, I don't think that 2/3 of 85 g is enough, and little bit of salt might make this even better. The dough was barely firm enough to form into balls by hand, despite leaving it to rest on chilly windowsill for closer to 30 minutes after mixing and between batches. Regardless nice, easy and relatively quick recipe with tasty results. Will bake again.
13th Apr, 2014
I was looking for a quick and easy biscuit recipe. This was just what I was looking for.quick and very easy to make. Made about 30. I have made them several times. They go down a treat.
kingkong01's picture
28th Feb, 2014
I didn't find this recipe very good because the mixture was too runny to shape and the mixture only made 15 not 22. On the other hand they were very tasty.
18th Apr, 2013
Tasted lovely, easy to make and came out beautifully. These didn't last long at all! Will make them again and again, maybe try them with some decent milk and white chocolate next time(s)! Yummy!
1st Apr, 2013
everyone in my house cant get enough of it!
3rd Mar, 2013
scrummy and light, changed it a bit to 65g dark choc chips and 25g sultanas which was extra healthy and still lovely!


12th Mar, 2016
If i freeze uncooked biscuits , do i cook from frozen ir defrost then cook How long will they last once cooked
goodfoodteam's picture
20th May, 2016
Yes you can bake these from frozen, allowing about 5 mins extra to the cooking time.
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