Dark Chocolate Cookies

Makes ± 24 cookies, depending on size
250 g butter, softened
5 ml (1 t) vanilla essence
300 g (1½ cups) Huletts Caramel Sugar
2 extra large eggs
140 g (1 cup) cake wheat flour
140 g (1 cup) self-raising wheat flour
125 ml (½ cup) cocoa powder
125 ml (½ cup) desiccated coconut
250 g dark chocolate, chopped
  1. Preheat the oven to 160⁰C. Grease and line a baking sheet with baking paper.
  2. Place the butter, vanilla essence and sugar in the bowl of an electric mixer and beat on medium to high speed until light and creamy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Sift the flours and cocoa together and fold into the egg mixture.
  5. Lastly fold in the coconut and chocolate.
  6. Place heaped teaspoons of the mixture onto the baking sheet. Allow room for spreading.
  7. Bake for 15 - 20 minutes.

Hints & tips:

  • For extra chocolate indulgence, decorate the cookies with chocolate chips before baking.
  • A crumbled cookie is a delicious and different topping on a large cake.
  • As the size of the cookies can be varied, one large individually wrapped cookie makes a very special gift for a loved one on Valentine’s Day, for a school teacher or as a thank you gift. It can also be a fun gift to give to wedding guests to take home.