Master Chef Double Chocolate Cookies

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.