Master Chef Double Chocolate Cookies
Submitted by happyzhangbo
Double chocolate oat cookies in the Aussie Anzac style: cocoa dough studded with chocolate chips, oats, and coconut, bound with golden syrup, then finished with a dark chocolate drizzle. Crisp, chewy, and deeply chocolatey.
YIELD
16 servingsPREP
25 minCOOK
20 minREADY
50 minThese cookies borrow their method from the classic Australian Anzac biscuit, where melted butter and golden syrup are loosened with water and fizzed up with bicarbonate of soda before meeting the dry ingredients. That technique gives them their signature crisp-edged, chewy-centered bite.
What makes them double chocolate is the layering: cocoa goes into the dough, dark chocolate chips are folded through, and once baked, the cookies get a drizzle of melted dark chocolate over the top.
Rolled oats and desiccated coconut add texture and a toasty, nutty backbone that keeps these from tasting one-note sweet.
Roll the mixture into balls, flatten them, and bake until crisp; rotating the trays halfway through helps them color evenly.
Let them cool fully before the chocolate drizzle so it sets into neat lines instead of sliding off.
Pro Tips
- Melt the butter-syrup mixture gently and stir the bicarb in off direct high heat so it foams without scorching.
- Flatten the balls to an even quarter inch so they bake at the same rate.
- Bake until crisp but pull them before they darken, since cocoa cookies hide over-baking.
- Cool completely before drizzling, and let the chocolate set before stacking.
Variations
- Use white chocolate chips or a white chocolate drizzle for contrast.
- Add a handful of chopped nuts or dried cherries to the dough.
- Swap golden syrup for honey or light corn syrup if you can’t find it.
Ingredients
Directions
Preheat oven to 160°C (325 F degree)
Line 2 large baking trays with parchment paper or coated with cooking spray.
Mix together the flour, chocolate bits, oats, coconut, sugars and cocoa powder in a large bowl.
Whisk the butter, golden syrup and water in a small saucepan over medium heat until the butter melts and the mixture is smooth.
Add the bicarbonate of soda.
Add to the oat mixture and stir until well mixed.
Roll level tablespoonfuls of the mixture into balls and place, about 2 inches apart, on the prepared baking sheets.
Flatten until about ¼ inch thick.
Bake and rotate the sheets to upper and lower oven shelves halfway through cooking, for 15 minutes or until crisp. S
Set aside for 10 minutes to cool
Transfer to a wire rack to cool completely.
Put the dark chocolate in a small heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water) and stir with a metal spoon until melted.
Spoon into a small sealable plastic bag.
Seal and cut the corner from the bag to make a small hole.
Drizzle the chocolate over the top of the biscuits.
Set aside for 5 minutes or until set.
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