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Double chocolate chip cookies

Double chocolate chip cookies

Total Time
20 min
15 min
5 min
A chocolate cookie studded with chocolate chips? Yes, please! If you are a fan of softer cake-like chocolate cookies, this recipe is for you. Adding mashed bananas doesn’t just add flavour but also adds sweetness and moisture to these soft cake-like cookies, allowing for the reduction of sugar and fat in the recipe. There are mini chocolate chips as well as cocoa powder in these cookies for a double hit of chocolate. The cocoa powder makes the dough deeply chocolatey and the chips add little bits of melty sweet chocolate with every bite.


Plain flour

1 cup(s), (250g)

Cocoa powder

¼ cup(s), (25g)

Bicarbonate of soda

½ tsp

Reduced fat oil spread

75 g, melted, cooled

Brown sugar

¼ cup(s), dark variety (55g)


165 g, (⅔ cup), mashed


1 medium

Egg yolk

1 medium


½ tsp

Milk chocolate chips

½ cup(s), (95g)


  1. Preheat oven to 180°C. Line 2 baking trays with baking paper.
  2. Whisk flour, cocoa powder and bicarbonate of soda in a medium bowl to combine. Whisk oil spread, sugar, banana, egg, egg yolk, vanilla and ½ teaspoon salt in a large bowl until well blended. Using a rubber spatula, fold flour mixture into banana mixture until combined. Stir in chocolate chips.
  3. Place 2 level tablespoons of mixture on prepared tray. Repeat with remaining mixture, leaving about 4cm between each cookie. Bake for 5-6 minutes, swapping trays halfway through cooking time, until cookies are well risen and firm around edges. Stand cookies on trays for 10 minutes before transferring to a wire rack to cool.