Chocolate Crunch Cookies
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Cook time: 
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Serves: 40 pieces
 
Ingredients
  • 125g Butter
  • 100g Brown Sugar
  • 1 Egg, lightly beaten
  • 30g Valrhona cocoa powder, sifted
  • 90g Self-raising flour, sifted
  • 60g Plain flour, sifted
  • 45g Dessicated coconut
  • 150g Dried cherry tomatoes or other dried fruit, chopped
  • 150g Chocolate chips
Instructions
  1. Prehead oven to 180 degrees C.
  2. Line two oven trays with baking paper.
  3. Beat butter and sugar until light and creamy. Add egg; beat until combined. Transfer to a large bowl.
  4. Stir in sifted cocoa powder and flours, dessicated coconut, dried cherry tomatoes and chocolate chips. Mix well to form a dough.
  5. Roll level tablespoons of mixture into rounds. Place on prepared trays, flatten slightly. Sprinkle some dessicated coconut on it.
  6. Bake for 15-18 minutes and transfer to a wire rack to cool.
Recipe by Anncoo Journal at https://www.anncoojournal.com/chocolate-crunch-cookies/