Double Chocolate Chip Cookies

Easy peasy cookies, soft in the middle, crispy round the edges, and also doubles up as the most ideal ice cream sandwich cookie!

Preparation Time – 10 minutes

Cooking Time – 12 minutes

Servings – 8 – 10 large cookies

Ingredients

• 1 tbsp Linwoods Flax, Nuts and Q10 + 3 tbsp water
• 100g soft brown sugar
• 80g butter or vegan friendly butter alternative 
• 90g plain flour or white spelt flour
• ½ tsp baking powder
• ½ tsp baking soda
• 20g cacao or cocoa powder
• Pinch of salt
• 60g mini dark chocolate chips + 1 tbsp

Directions

1. Preheat your oven to 180C (350F).
2. Mix together flax and water in a small bowl and set to one side for 5 minutes.
3. Meanwhile beat together room temperature butter with sugar using an electric beater until creamy. 
4. Add flax egg and mix well with a spoon.
5. Add in flour, baking powder, baking soda, cacao or cocoa powder and salt. Mix well to form a soft dough. The dough will be a little bit more wet than you might be used to but that’s the way it should be!
6. Mix in chocolate chips, reserving the 1 tbsp of chocolate chips for when the cookies are cooked.
7. Divide dough into 8 – 10 balls. Flatten slightly and place onto a baking paper lined tray. Bake for 12 minutes.
8. Sprinkle over the reserved chocolate chips while the cookies are hot on the tray for more aesthetically pleasing cookies.
9. Allow to cool fully on the tray.