Makes 60
These cookies are not for the milk chocolate lover! They are dark, rich and not too sweet. Be warned, it is hard to stop at one! These biscuits are for a treat and shouldn’t be an everyday food. If stored in an airtight container, these biscuits will last for at leats 2 weeks.
Ingredients
3/4 cup coconut sugar
1 cup caster sugar
200g butter, softened
2 teaspoons vanilla extract
2 eggs
1 3/4 cups plain flour
1 cup roasted cocoa powder
1 teaspoon baking powder
200g Green and Blacks Organic Maya chocolate, finely chopped
Method
- Preheat the oven to 180°C and line two cookie sheets with baking paper.
- Using electric beaters, beat together the coconut sugar, caster sugar, butter and vanilla until light and fluffy.
- Beat in eggs one at a time.
- Sift in flour, cocoa powder and baking powder into the mix, add in the chopped chocoate and then mix until combined. (I find it best to do this with my hands, its messy, but works well.)
- Roll tablespoon quanitities of the mixture into balls. Flatten the balls between your two palms and then space out on baking trays.
- Bake for 8 minutes. Make sure you cool the biscuits slightly on the tray before you transfer them to a cooling rack.
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