Made with coconut sugar and dark chocolate, these cookies are a must try. 


  • 2 ¾ cups plain flour

  • 1 ½ tsp salt

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 275 gm unsalted butter, softened

  • 1 ¼ cup coconut sugar

  • ¾ cup caster sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1 ½ cups 60% dark couverture buttons


  • 1.

    Preheat oven to 175°C. Sift flour, salt, baking soda baking powder.

  • 2.

    Cream butter & sugar together in an electric mixer until pale & fluffy. Add eggs one at a time then add the vanilla extract. Reduce the speed of the mixer then add the flour a little at a time until combined. Remove bowl from mixer and add in the chocolate chips mixing gently with a wooden spoon.

  • 3.

    Line a couple of baking trays with baking paper & use a large spoon to place 10 same sized scoops on each tray, approximately 3 tbsp each. Make sure to leave plenty of room between the dough.

  • 4.

    Bake in the oven for about 15 minutes or until golden & crisp around the edges. Allow to cool & then serve with a glass of milk!


Anchor Milk flight recipes by Christian McCabe & Daniel Wilson

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