Recipe: Double Choc fudge cookies
Delicious cookies to have with a cold glass of milk or a great cup of coffee
1 cup Self-raising Flour
100g Butter melted
1/4 cup packed brown sugar
2 teaspoons vanilla extract
200g milk Choc Bits
185g dark choc bits melted
½ cup chopped nuts
½ teaspoon ground cinnamon
have a little extra choc to drizzle on cookies after cooking
PREHEAT oven to 180°C.
Roughly chop nuts. Combine flour, brown sugar and cinnamon in a large bowl and mix well.
Stir in walnuts, milk choc bits, lightly beaten egg, vanilla and melted butter and melted dark choc bits. Mix well then refrigerate until firm (about 15 minutes).
Roll level teaspoons of chocolate mixture into balls place in trays lined with baking paper about 5cm apart.
BAKE for 8 minutes or until golden brown. Biscuits will still be soft at this stage. Cool on baking trays for 5 minutes; remove to wire racks to cool completely. When cool drizzle cookies with melted chocolate.
To make Gluten Free just replace flour with SR GF Flour and check the chocolate chips don't have gluten added.
Nothing better than serving with a cold glass of milk or a cup a good coffee.