Choc Mocha Cookies
Directions
In a small bowl whisk together 1 teaspoon egg replacer with 2 tablespoons water. Set aside.
Preheat oven to 180ºC, fan forced and line 2 trays with baking paper.
In the bowl of a mixer fitted with the paddle attachment, cream together butter and both sugars until fluffy for approximately 2 minutes.
Add egg replacer mixture and mix for another minute.
Into another bowl, sift together flour, cocoa, bi-carb soda and salt. Add the coffee powder and stir. Mix the dry ingredients into the wet ingredients and gently fold together until no more streaks of flour are visible.
Add chopped pecans and chocolate chips and fold to combine.
Scoop and roll the dough into 20 equal balls. Place dough balls onto a tray lined with baking paper at least 5cm apart and bake 12 minutes or until the cookie edges are slightly set.
As soon as the cookies come out of the oven, top them with the extra chocolate chips by pressing into the surface of the cookie before they cool down.
Allow the cookies to cool for 10 minutes on the baking tray before transferring to a wire rack to cool completely for about 30 minutes.
- 100g white sugar
- 110g brown sugar
- 115g butter, room temperature
- 1 tsp McKenzie's Egg Replacer
- 2 tbs water
- 1 1/2 cups plain flour
- 1/3 cup cocoa powder
- 1 tsp McKenzie's Bi-Carb Soda
- 1/2 tsp McKenzie's Australian Natural Sea Salt Large Grinder
- 1 tbs instant coffee granules
- 1/2 cup McKenzie's Raw Pecans, chopped roughly
- 250g dark or milk chocolate chips
