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Double Chocolate Muesli Cookies



 I confess that I love chocolate biscuits/cookies.  The fudgier the better.  Todd, well, he's not so fond of chocolate baked anything. (I know!  It just ain't human!)


This is one of my favourite chocolate cookie recipes, and the answer to why is two fold . . .  One because they are nice and fudgy and not overly sweet . . . 


And two because they have a lot of texture besides the fudge  . . .  with crunchy bits of muesli and then moreish chocolate chips that your teeth just melt through . . . 


Double chocolate because part of the flour is replaced with cocoa powder, not to be confused with chocolate drinking mix . . .  and then those chocolate chips . . . 


These cookies are delicious and . . .  dare I say it . . . interesting, which only adds to their allure, and then . . .  the recipe only makes 15, which means since I am the only person who will be eating them, there is not a lot to waste.  


 I also like to think that that muesli makes them a tiny bit healthier as well . . .  because along with the chocolate you get heart healthy rolled oats, and some dried fruits, nuts, barley flakes . . . well, darn it, I just plain like them and I think you might too!



*Double Chocolate Muesli Cookies*
Makes about 15
Not too sweet, but nice and chocolatey, these cookies are easy to make and quite moreish. 

85g caster sugar (7 TBS)
100g butter, softened (7 TBS)
1 medium free range egg, beaten
1 tsp vanilla
70g plain flour (1/2 cup)
2 TBS cocoa powder (not drinking chocolate)
1/2 tsp bicarbonate of soda (baking soda)
1/3 tsp salt
125g muesli (1 1/2 cups)
50g chocolate chips (1/2 cup) 

Preheat the oen to 180*C/350*F/ gas mark 4.  Line a large baking tray with baking paper.  Set aside. 

Cream together the butter and sugar until light and fluffy.  Beat in the egg and vanilla.  Sift together the flour, cocoa, salt and soda.  Stir this into the creamed mixture to combine well.  Stir in the muesli and chocolate chips. 

Drop by heaped dessertspoon onto the prepared baking sheet, leaving 2 inches in between each. 

Bake for 10 to 12 m inutes until set and cooked through.  Leave to cool on the baking sheet for several minutes before scooping off to a wire rack to cool completely.  Strore in an airtight container once cold.

Can't I tempt you just a tiny bit?  Go on . . . you know you want to!  Bon appetit!  (And a very Happy Mother's Day to all the mum's out there celebrating it today!)

QuickEdit
Marie Rayner
4 Comments
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4 comments:

  1. These look absolutely gorgeous! How much flour is needed to make the batter?

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    Replies
    1. Hi Seren, 1/2 cup or 70G. Sorry i left that out! Thanks for noticing my omission so that I could fix it! xo

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  2. Replies
    1. Me too Monique! They always catch what I miss and it is so very much appreciated! These are good cookies! Not too sweet! xo

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