Excessive? Yes. Delicious? Oh, yes!
Okay, so the chocolate chips inside are optional. You can simply cover the cookies entirely in chocolate, as pictured below.
But why would you? A negligible amount of fructose from the 90% chocolate isn’t on the top of my worry list. Besides, the small sprinkling adds that extra element, completing the chocolate trio!
So, as you’d expect, these cookies are packed with antioxidants from all that gorgeously dark cocoa. Butter makes these satisfying with all its fat . . . but, realistically, no one eats cookies for health reasons. Not that these are evil – they contain next to no fructose – but when it comes down to it: taste matters!
So does texture. These are crunchy, melty, crispy, and soft all at the same time. I’ll even admit in a small whisper that the cookie dough is amazing! There isn’t raw egg in it, either, if that usually bothers you.
This recipe can be egg-free and nut-free.
Preparation time: 15 minutes
Cooking time: 10 minutes
– 200 grams butter, softened
– 4 scant Tablespoons dextrose
– 2 Tablespoons rice malt syrup
– 1 1/2 cups plain flour
– 1/3 cup cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon coffee powder (I used decaffeinated)
– pinch sea salt
– 1 teaspoon vanilla essence
– 60 grams 90% Lindt chocolate, finely chopped (optional)
– 2 Tablespoons coconut oil, melted
– 3 Tablespoons cocoa powder, extra
– dextrose, to taste, extra
– 1/2 teaspoon peppermint essence (optional)
1. Preheat your oven to 180 degrees Celsius. Line two cookie sheets with baking paper.
2. Process together the butter, dextrose, and syrup in a food processor until smooth. Add the flour, cocoa, baking powder, coffee, salt, and vanilla, pulsing to combine. Stir in the chocolate if using.
3. Roll tablespoonfuls into balls and arrange on the cookie sheets, with room for spreading. Bake for 10 minutes, or until the tops are cracking and they appear just dry.
4. Carefully remove with a spatula to a wire rack to cool. Mix together the remaining ingredients, then either drizzle this over the cookies or dip them in (and place on baking-paper-lined plates). Refrigerate until set, and enjoy! 🙂