Here is how it’s gonna go down today.
Gooey and super rich chocolate cookies on one side.
Honey caramel chewy cookies on the other.
I made these for my friends birthday last week, and they went down an absolute treat. Not only are they a combo of two wonderful flavours and textures, but also perfect for people who can’t decide which flavour they want (AKA ALWAYS ME).
The chocolate base of one side comes from three types of chocolate; cocoa powder, chocolate chips, and also a bit of crunch from cocoa puffs. The depth of this flavour is developed by combining all three of these chocolate mediums, and while the edges will be super crispy and crunchy, the middle will maintain that glorious ‘goo’ we all love. I like to use dutch cocoa powder as I think its slightly more rich, however any regular cocoa will work perfectly too. Also, if you are going to make these cookies vegan, ensure that you use either vegan chocolate chips or stick to cacao nibs. Also, ensure the cereal is vegan.
The vanilla half of these cookies will remain gloriously crunchy with every bite, and provides a lighter, less rich alternative to its chocolate partner in crime. Instead of using some refined white and brown sugar like most other cookie recipes, the addition of maple syrup adds a satisfying and dark nutty note to the cookie.
Enjoy with a cup of tea or coffee in the arvo, or even when you just need a pick me up (lol all the time am I right)?
- 3 cups self-raising flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened (or you can use vegan butter)
- 1/2 cup agave, maple syrup or honey
- 1 cup packed light brown or coconut sugar
- 2 large eggs, at room temperature (or flax eggs if making vegan)
- 1 and 1/2 teaspoons pure vanilla extract
For Chocolate half:
- 1/4 cup cocoa
- 1/4 cup chocolate chips or cacao nibs
- 1/2 cup cocoa puffs or chocolate crackle cereal
Preheat oven to 180 degrees Celsius. Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
In a large mixing bowl, combine flour, baking soda and salt together and mix well. Set aside.
In another large bowl, beat butter, maple syrup and sugar together until super fluffy and light in colour. Add in eggs one at a time, followed by vanilla extract. Combine well.
Slowly mix the dry ingredients into the wet ingredients until combined, scraping down the sides of the bowl where necessary. This should be a thick and tight mixture!
Divide the base recipe into two seperate bowls. For the chocolate side, add cocoa, chocolate chips and cereal puffs. Mix to combine evenly.
Roll the vanilla and chocolate mixture into relatively small balls, (i went for teaspoon size), and set onto tray. To combine, grab one of each flavour and press firmly together, then press down onto a tray with fork or thumbprint.
Bake the cookies in batches for 12 minutes, or until lightly browned and crisp. Half way through, rotate the tray to ensure the cookies bake evenly. Remove from oven when done, and allow to cool on the baking tray for 5 minutes before transferring to a cooling rack. The baked cookies will still be extremely soft (especially in the middle) when you remove them from the oven, so this step is crucial to avoid breaking!
Leave to cool completely and enjoy