The perfect double choc chip cookies…fantastically gooey and packed full of delicious chocolate chips with a hit of salt to bring out the flavour. We’ve put chocolate chips in this recipe as well as cocoa powder in the cookie dough to give a real hit of chocolatey flavour, sure to satisfy your sweet tooth. So quick to make and great for baking with children, or even as an indulgent treat all to yourself!
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
130g light brown soft sugar
2 tsp vanilla extract
115ml Mellow Yellow Rapeseed Oil
100g milk chocolate chips
150g plain flour
40g cocoa powder
½ tsp baking powder
¼ tsp salt, plus extra for sprinkling
Preheat the oven to 180°C. In a mixing bowl, add your egg, sugar, vanilla extract and oil and mix together. Mix in the chocolate chips. In a separate mixing bowl, combine the flour, cocoa, baking powder and salt. Sieve the dry mixture into the wet and mix together until fully combined. Form into 12 even balls on a lined baking tray and press down to flatten. Bake for 8-10 minutes. Cool on a wire rack and sprinkle with a pinch of sea salt.