Double Chocolate Chip Cookies

Chocolate chip cookies are like your favourite black t-shirt, good-to-go any time of the year. These choc chip cookies with a crisp outside and moist citrusy chocolate centre are super easy to make: just sift, mix, chill, bake.

I used a small amount of grapeseed oil as a substitute for fat; grapeseed oil has a high smoke point (about 420-445’C) for a vegetable oil, so it’s unlikely to oxidise and produce off flavours during high temperature cooking. The combination of its high smoke point and very neutral flavour makes grapeseed oil one of the most versatile options in the kitchen.

Health benefits –

·       Dark chocolate is loaded with nutrients that can positively affect your health. Made from seeds of the cocoa tree, it’s one of the best sources of antioxidants.

DOUBLE CHOCOLATE CHIP COOKIES

Makes about 12-15 cookies

PB,V, DF, GF

1½ cups (180 g) white spelt flour or GF flour

½ cup (50 g) cacao powder

½ tsp (1.5 g) baking powder

1 tsp (2.5 g) of sea salt

1½ cups (275 g) unrefined sugar, to taste

1 orange, zest

½ cup (125 ml.) plant milk

¼ cup (60 ml.) grapeseed oil

1 tsp (4.2 g) vanilla extract

200 g dark chocolate chips

Preheat oven to 180’C. Sift the flour, baking powder and sea salt into a large bowl. Add the other ingredients and mix. Chill the dough for 10 minutes. Drop spoonfuls of cookie dough onto a lined baking tray, spacing the cookies 5 cm apart. Bake for 12 minutes so the centres are soft.

Remove from the oven and cool on the tray for 10 minutes. Repeat until all the cookie batter has been baked.