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Recipe: Double Chocolate Cookies

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If you’ve ever been on Instagram, chances are you’ll know who Izy Hossack is. The blogger, cook, baker, and 19-year-old student (yes you read that right) has been giving us recipe envy for a good four years now with her baking blog Top With Cinnamon.

However, her new cookbook The Savvy Chef sees her opening up a whole new chapter of every-day budget-conscious, vegetarian meals. Her Miso Mac and Cheese recipe is one we’ve cooked twice already.

But because we love her baking so much, we persuaded her to share a new baking classic from the book.

She says about the recipe: “By mixing in melted dark chocolate you are adding cocoa along with cocoa butter, which is quite flavourful in itself and, as it’s a fat, makes the cookies rich and soft.”

We don’t need telling twice…

Double Chocolate Cookies Recipe

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WRITTEN By:
Maria Bell

Maria Bell is a photographer and editor from the Isle of Wight. Talk to her about food and/or photography and she'll always be listening.

READ MORE BY Maria Bell

ingredients

125g plain dark chocolate (at least 70% cocoa solids)

5 tablespoons nut butter, such as cashew, peanut or almond

240g (1 can, drained weight) cooked kidney beans, drained and rinsed

100g granulated sugar

50g unsweetened cocoa powder

¾ teaspoon baking powder

¼ teaspoon salt

20g pistachios or any nut or seed (optional

1.

Preheat the oven to 180°C fan, 200°C, Gas Mark 6 and line a baking tray with nonstick baking paper.

2.

Break the chocolate into small chunks and place in a bowl in a small pan of simmering water, over a low heat. Stir constantly until the chocolate has melted, then remove from the heat. Pour 50g of the melted chocolate into a small bowl and set aside for later, keeping the rest in the pan.

3.

If using a hand-held blender, add the beans and nut butter to the pan and blitz into a smooth paste. Stir in the remaining ingredients, except the reserved chocolate and pistachios, if using.

4.

If using a food processor, pour the melted chocolate from the pan into it along with the nut butter and beans. Blend until smooth, scraping down the sides of the bowl as needed. Add the sugar, cocoa powder, baking powder and salt and blend again.

5.

Place heaped tablespoons of the dough on to the prepared baking tray. You can put them fairly close together as they don’t spread much when baking. Wet your hands slightly and flatten the dough with the palm of your hand.

6.

Bake in the oven for 6–8 minutes. The cookies should still be soft in the centre but set around the edges. Leave them on the baking tray for a minute, then transfer to a wire rack to cool.

7.

Place the reserved chocolate in a sandwich bag (you may need to re-melt it), cut the tip off of the corner of the bag and use it like a piping bag to drizzle the melted chocolate over the cookies. Finely chop the pistachios, if using, and sprinkle over the cookies while the chocolate is still molten. Leave to cool and set. Store in an airtight container for up to 3 days.

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Joann Galea 1 year ago

Are the beans, white or red kidney beans? Thanks

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