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Dark Chocolate cookies

Dark Chocolate cookies
Written by Veronica Lavenia

You already know that, in my recipes, I do not use butter, except on the rare occasions when I can find it fresh from the farmer. In this case, it is a precious ingredient, (although to be measured in moderation) that I prefer to vegan butter, rich in harmful saturated fats such as palm and/or canola oil.

In my recipe I only use 60 g (2 oz) butter, whole wheat flour (or brown rice flour, for a gluten free version), raw coconut sugar, fairtrade cocoa and my own brand chocolate. Crunchy cookies, soft inside, that smell of quality ingredients, the key to the success of any recipe.

Dark Chocolate cookies: Ingredients

Makes about 16 cookies

200 g (7 oz) Sicilian dark chocolate, 80%

60 g (2 oz) unsalted organic butter

1 free range large organic egg

80 g (3 oz) raw coconut sugar

200 g (7 oz) whole wheat flour

1 tsp organic baking powder

1 tbsp raw cocoa powder

 

Dark Chocolate cookies: Method

  1. Melt the chocolate with the butter and set aside.
  2. In a bowl, beat the egg with the sugar, add the melted chocolate and stir.
  3. Add the flour, baking powder, cocoa and knead. The dough will be sticky. Form a dough, wrap in baking paper and let it rest in the fridge for an hour.
  4. Make small balls. Arrange them in a pan, lined with baking paper. Bake at 180° (350°/ Gas 4) for 15 minutes.

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Dark chocolate cookies

Ph: Veronica Lavenia

About the author

Veronica Lavenia

PhD (former University academic). Italian based food writer, magazine contributor, some of my works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; and "Chickpea", among others.
Foodpreneur, founder of @laveniasicilianchocolate