Double choc cookiesReviewed by our expert panel
(at time of publication)
- 80g reduced-fat spread
- ⅓ cup brown sugarlight brown cane sugarX
- 1 teaspoon vanilla essence
- 1 egg
- ½ cup self-raising flour
- ½ cup plain flourall purpose flourX
- ¼ cup cocoa
- ¼ teaspoon baking soda
- ⅓ cup (60g) dark chocolate bits
1 Preheat oven to 180°C. Line 2 baking trays with baking paper. Use an electric hand beater or mixer to beat spread, sugar and vanilla until light and creamy. Add egg and beat until well combined.
2 Sift dry ingredients over egg mixture. Use a large metal spoon to combine ingredients taking care not to overmix. Add chocolate bits. Stir until just combined.
3 Roll 2 teaspoonfuls of dough into balls and place onto prepared tray. Repeat with the remaining dough. Using a fork, gently press cookies. Bake for 10 minutes. Stand on tray for 5 minutes. Cool on a wire rack.
Nutrition Info (per serve)
Total fat 4g
–Saturated fat 1g
Dietary fibre 1g
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