Double Chocolate Granola Cookies
An unhealthy spin on a mysteriously fashionable grain food
Equipment
- 1 Sieve
- 1 Baking Tray
Ingredients
- 110g (4oz) Unsalted Butter (Room temperature)
- 160g (6oz) Caster Sugar
- 50g (1) Egg
- 4g (1tsp) Vanilla Extract
- 160g (6oz) All Purpose Flour
- 35g (1oz) Cocoa Powder
- 3g (½tsp) Baking Powder
- 100g (3oz) Dark Chocolate Chips
- 100g (3oz) Granola
Instructions
- Chop 110g of Butter into small chunks (don't melt it at any cost) and toss it into a mixing bowl along with 160g of Caster Sugar. Then, beat them both together until it resembles a thick and even paste
- Add 50g of Egg and 4g of Vanilla Extract and whisk together until thoroughly combined
- Sift in 160g of Flour, 3g of Baking Powder, 35g of Cocoa Powder, and 3g of Salt. Then stir with a wooden spoon until the liquid has become roughly absorbed, before jumping in with your bare hands and bringing the whole lot together into a singular ball of dough. Don't overwork or knead the dough
- Throw in 100g of Granola and 100g of Chocolate Chips, and squash them into the dough until evenly distributed, before bringing the mix back into a ball
- Wrap the dough ball in plastic wrap and refrigerate for at least 30 minutes before using (the dough can keep in the fridge for up to a week)
- When you’re ready:
- Pre-heat the oven to 190°C (375°F, Fan 170°C, Gas Mark 5) and line a baking tray with baking paper
- Utilising around 50g of dough per cookie, create discs around 1 cm thick and place them evenly on the baking paper. They'll get bigger, so leave some space in between!.
- Bake for exactly 10 minutes, then leave to cool for a minute or two on the tray (they will break if you pick them up straight from the oven), before transferring them to a wire rack to cool completely
- Woohoo you have cookies!
Nutrition
Serving: 50gCalories: 194kcal
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