Firstly, Happy New Year to everyone! I can’t believe how fast 2015 went! My favourite thing about new years is seeing everyone motivated to themselves..whether it’s for work, gym, health, or personal relationships, almost everyone is ready to self improve in some way or the other. I absolutely love it! What I don’t love is that three months down the line you stop hearing about their goals/resolutions and a lot of the time you can see people letting them go. I’m guilty of this myself. I start off with a whole list of resolutions and by the end of February I’ve forgotten about most of the things that were on it. So, this year I’ve kept it short and simple. That way I have NO excuse not to stick to it!
I won’t bore you with all my resolutions but I’ll mention one- Reconnect. I’m moving back to Zimbabwe this year after six years of being away. Six years of living alone is a long time. It’s going to be a big change to be back and that’s why reconnect is on my list. Over the years when I would come home for the holidays I didn’t do much other than catch up on sleep, enjoy mom’s home cooked meals and watch hours and hours of DSTV. This year, I want to give time to reconnecting with my family, my old friends, my home.
Let’s talk about this cookie now.
It’s giant, rich and fudgey. I ALWAYS leave cookies slightly undercooked but this one was quite overly-undercooked, almost gooey in the middle.. hence the name. If you don’t want it quite as gooey bake it for 2 minutes extra. If you like it to be eat-it-with-a-spoon-gooey bake it in a small shallow pie dish. I did that on new years eve and topped it with some homemade hazelnut ice cream- heavenly!
I used olive oil in this recipe. Personally, I didn’t notice any olive-y smell or taste but if you’re still not keen replace it with coconut oil.
- 5 Tbs whole wheat pastry flour
- 3 Tbs all purpose flour
- 4 Tbs unsweetened cocoa powder
- 4 Tbs natural brown sugar
- 2 Tbs xylitol (or 6 Tbs natural brown sugar)
- ½ tsp baking soda
- pinch salt
- pinch instant coffee granules
- 2 Tbs extra virgin olive oil (or coconut oil)
- 1 whole egg
- ¼ tsp vanilla extract
- 3 Tbs unsweetened chocolate chips (or a few squares of chopped dark/milk chocolate)
- In a medium bowl, whisk together the egg and sugar.
- Add the oil, sifted cocoa powder, salt, vanilla and coffee. Mix to form a smooth paste.
- Add the flours and baking soda and mix it with a spoon until just combined. Be careful not to over mix it.
- Gently fold in the chocolate chips or chunks.
- Place the bowl in the fridge for at least 30 mins.
- Heat the oven to 180 degrees celcius.
- Line a cookie sheet with baking parchment.
- Form a cookie shape (almost hockey puck like) with slightly greased hands.
- Bake for 10-11 minutes.
- When done, let it cool for 15 minutes on the tray before removing it. Best eaten warm.
- If baking as a gooey cookie pie spray a 6 inch pie dish with nonstick spray and spread the cookie dough evenly inside.
- Bake for 8-9 minutes. Let it cool for 10 mins and serve warm with some ice cream.