Double Fudge Choc Cookies

  • Serves: 30 cookies
  • Cooking time: 15 mins
  • Prep time: 15 mins


  • 360gm dark chocolate, chopped into small pieces
  • 90gm unsalted butter, chop into small cubes
  • 100gm plain flour
  • 10gm baking powder
  • 200gm caster sugar
  • 3 eggs (whole)
  • 1 tsp. vanilla paste/essence
  • 150gm walnuts, chopped
  • 360gm milk chocolate, chopped into small pieces
  • Pinch salt
  • 250ml whipped cream



  1. In an electric mixer, place the eggs, caster sugar and vanilla paste. Whisk until light and fluffy.
  2. In a clean mixing bowl place 360gm Chocolate (Dark) and the butter. Melt over a bain marie.
  3. Add the melted chocolate mix to the egg mixture, combine.
  4. Sift the flour, baking powder and salt. Add to the chocolate mixture, and combine until smooth.
  5. Add the milk chocolate bits and chopped walnuts to the mixture.
  6. Allow the mix to rest, place in the fridge for approximately 20 minutes. Don’t leave for too long, as it will set in the fridge.
  7. Make sure your BBQ has preheated to a temperature of 175o C. Place your hot plate liner onto the hot plate, ready for use.
  8. Take the mixture out of the fridge, with a spoon place even sized heaped spoonfuls onto hot plate liner. Make sure you leave space between the cookies so they don’t join together during baking. Close the hood.
  9. Bake for 10-12 minutes, remove from BBQ. This is the tricky part, as due to the volume of chocolate in the cookies, they will feel soft. You will need to pull the hot plate liner with the cookies still on it off the BBQ with tongs and onto a cooling rack, allow to cool.
  10. While the cookies are cooling, whip up some cream with vanilla paste.
  11. Now it’s time to start munching!

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