Raw Caster Sugar
Delicately flavoured with a...
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Biscuits
Double Choc Chunk Cookies
5 mins
12 mins
Easy
30
Extra chocolate chunks combined in a oaty biscuit.
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- Ingredients
- Method
Ingredients
- 125g butter, softened
- 1¼ cups (275g) Chelsea Raw Caster Sugar
- 2 large eggs, lightly beaten
- 1 cup (150g) self raising flour, sifted
- 1 cup (150g) plain flour, sifted
- ½ cup (45g) rolled oats
- 125g dark chocolate, roughly chopped
- 125g milk chocolate, roughly chopped
- 2 tbsps Chelsea Raw Caster Sugar (extra)
Additional tips
A cookie and a cuppa is a match made in heaven. Dunking the cookie in the tea melts the chocolate giving a delicious chocolatey textural treat.
If you roll the cookie dough thinner before baking, you can use them to make ice cream sandwiches. Simply put a scoop of ice cream between two cookies, drizzle with melted chocolate (if desired) and press together. A delicious and quick dessert.
Chelsea Products in Recipe
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Method
Preheat oven to 180°C conventional (160°C fan forced). Line two oven trays with baking paper.
Beat butter, Chelsea Raw Caster Sugar and eggs with an electric mixer until combined, do not overbeat.
Stir in sifted flours, oats and chocolate.
Drop rounded tablespoonfuls of mixture about 5cm apart on prepared trays. Flatten slightly. Sprinkle with extra Chelsea Raw Caster Sugar.
Bake for 12-14 minutes or until golden around the edges. Leave cookies on trays for 5 minutes before transferring to a wire rack to cool. Store in an airtight container.
Additional tips
A cookie and a cuppa is a match made in heaven. Dunking the cookie in the tea melts the chocolate giving a delicious chocolatey textural treat.
If you roll the cookie dough thinner before baking, you can use them to make ice cream sandwiches. Simply put a scoop of ice cream between two cookies, drizzle with melted chocolate (if desired) and press together. A delicious and quick dessert.
Chelsea Products in Recipe
Raw Caster Sugar
Delicately flavoured with a...
Reviews
What did you think of this recipe?
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- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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