Double choc cookies

Author: Dixie Elliott - Home Economist, Recipe Developer

Photographer: André Martin

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Serves: 20 (makes 20 cookies)

Time to make: 25 mins

Ingredients

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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

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Instructions

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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)

Calories 78 cal

Kilojoules 330 kJ

Protein 1 g

Total fat 4 g

Saturated fat 1 g

Carbohydrates 10 g

Sugar 4 g

Dietary fibre 1 g

Sodium 60 mg

Calcium 10 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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