FAST CHOCOLATE FUDGE COOKIES
3/4 cup all-purpose flour
1/2 cup self-rising flour
1 cup chopped walnuts
1/2 cup semi-sweet chocolate chips
4 ounces butter, melted
6 1/2 ounces unsweetened chocolate, melted
2 tablespoons Lyle's Golden Syrup (or light corn syrup)
2 eggs, lightly beaten
Preheat the oven to 350 degrees F. Grease a cookie sheet.
Sift the plain flour and self-rising flour into a large bowl; stir in walnuts and chocolate chips.
Make a well in the center of the dry ingredients, add melted butter, melted dark chocolate, and golden syrup with eggs. Stir until combined. Drop level tablespoonful onto prepared cookie sheet. Leave about 1 1/2 inches between each cookie to allow for spreading.
Bake 12 minutes. Transfer to wire rack to cool.
Makes about 30 cookies
Adapted from source: The Essential Vegetarian Cookbook: Your Guide to the Best Foods on Earth by Diana Shaw
3/4 cup all-purpose flour
1/2 cup self-rising flour
1 cup chopped walnuts
1/2 cup semi-sweet chocolate chips
4 ounces butter, melted
6 1/2 ounces unsweetened chocolate, melted
2 tablespoons Lyle's Golden Syrup (or light corn syrup)
2 eggs, lightly beaten
Preheat the oven to 350 degrees F. Grease a cookie sheet.
Sift the plain flour and self-rising flour into a large bowl; stir in walnuts and chocolate chips.
Make a well in the center of the dry ingredients, add melted butter, melted dark chocolate, and golden syrup with eggs. Stir until combined. Drop level tablespoonful onto prepared cookie sheet. Leave about 1 1/2 inches between each cookie to allow for spreading.
Bake 12 minutes. Transfer to wire rack to cool.
Makes about 30 cookies
Adapted from source: The Essential Vegetarian Cookbook: Your Guide to the Best Foods on Earth by Diana Shaw
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