Experimental chocolate chip cookies

    55 min

    A secret recipe I developed using my wildest imagination. This is a recipe for those that like to experiment in the kitchen. If you are brave enough to try these (don't worry, you won't regret it!), play the 'guess what's in these cookies?' game with family and friends.

    5 people made this

    Serves: 36 

    • 225g margarine, softened
    • 200g caster sugar
    • 220g dark brown soft sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1 teaspoon instant coffee granules
    • 1/8 teaspoon water
    • 1 teaspoon strawberry jam
    • 1 teaspoon sweetened chestnut puree
    • 1 tablespoon instant drinking chocolate mix
    • 1 teaspoon ground cinnamon
    • 1 dash ground nutmeg
    • 1 drop fresh lemon juice
    • 1/4 teaspoon orange liqueur
    • 1 drop maple extract
    • 250g plain flour
    • 300g muesli or granola with nuts and raisins
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 4 teaspoons salt
    • 450g plain chocolate chips
    • 60g chopped and toasted walnuts
    • 30g rosemary flavoured chocolate, grated

    Prep:45min  ›  Cook:10min  ›  Ready in:55min 

    1. Preheat the oven to 190 C / Gas 5. Lightly grease 2 baking trays.
    2. Cream the margarine with both sugars in a mixing bowl until light and fluffy. Beat in the eggs and vanilla extract. Mix the instant coffee and water together in a small bowl; stir into the egg and sugar mixture. Stir in the strawberry jam, chestnut puree, drinking chocolate mix, cinnamon, nutmeg, lemon juice, orange liqueur and maple extract until evenly blended. Gradually stir in the flour, granola, baking powder, bicarb and salt until evenly blended. Stir in the chocolate chips, walnuts and grated chocolate until well blended. Pinch off tablespoon-sized amounts and roll between hands to make 2.5cm diameter balls. Place balls on prepared baking trays and flatten with a floured glass to be 5mm thick.
    3. Bake in preheated oven until tops are set when lightly touched, 10 to 12 minutes. Cool 10 minutes on baking trays before moving to a rack to cool completely.

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    Reviews in English (6)


    I did not enjoy the result.  -  05 Sep 2013


    Surprisingly good! My family could not guess the ingredients! They're already begging me to make another batch tomorrow when we have company over. I think I will! Thanks so much for submitting this!  -  29 Jan 2010  (Review from Allrecipes US | Canada)


    These are the only thing that Jeremy Axlerad has eaten all day. That drop of lemon juice really sealed the deal.  -  26 Aug 2008  (Review from Allrecipes US | Canada)