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Choc Coffee Cookies

Mike Bilton


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Photo of cookies on plate with coffee, "choc coffee cookies"

Craving some freshly baked, melt in the mouth, slightly crunchy-on-the outside/soft-on-the-inside, choc drizzled cookies to accompany your end-of-the day cuppa?

Made with Original X50 Revolver MCT & Collagen Coffee, you'll get a subtle coffee flavour and pieces of sugar-free Choc Zero in every bite.

Hot tip... if you plan on taking some to work the next day, double the recipe. These will not last long.

Makes 12 medium sized cookies.

Choc Coffee Cookies

1/3 cup butter
1/3 cup sugar
1 egg
1 tsp vanilla
1 sachet X50 Revolver Coffee
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups flour
1 bar X50 Choc Zero (1/2 half as chips inside cookie mix, 1/2 half melted to drizzle on top)

Topping Ingredients
1/4 cup flour
1 Tbsp sugar
2 Tbs butter
1/4 tsp cinnamon

1. Preheat oven at 180°C.
2. In a large bowl, combine butter and sugar.
3. Add in the egg and vanilla.
4. Add X50 Revolver, baking soda, baking powder, salt and flour. Mix well.
5. Add broken chocolate pieces.
6.  Spoon mixture into balls on a tray lined with baking paper. Press flat with a fork.
7. In a separate bowl, mix all topping ingredients and spoon in the centre of all cookies.
8. Bake at 180°C for 10-15 minutes or until golden.
9. While the cookies are baking, melt the remaining chocolate in a bowl.
10. Once the cookies are ready, remove from the oven and drizzle chocolate over.


Storage: if these don't get eaten immediately (firstly, congratulations on your self-control), otherwise these can be stored in an airtight container for up to 5 days. 


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