Open AFL Grand Final Friday Public Holiday - 27 Sept 7am - 5pm
×
Want to win a $100 Prahran Market voucher?
What would you spend $100 on at our Market?

Subscribe to our e-newsletter in September for your chance to win a $100 voucher!

With exciting events, foodie news and nearly 100 traders, there's always something new and exciting happening so stay up to date and at the forefront of our news and subscribe to our e-newsletter.

Winner notified on October 7th via email.

Wattleseed and Chocolate Cookies

Recipe by JO FEEHAN- SECOND HELPING

Crunchy, chocolatey cookies with a wattleseed twist.

  • 200g dark chocolate, roughly chopped
  • 60g unsalted butter
  • 2/3 cup rye flour
  • 2 teaspoons wattleseed powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup firmly packed brown sugar
  • 1 teaspoon vanilla extract
  • Extra 350g dark chocolate, chopped
  1. Preheat oven to 180°C/160°C fan-forced. Grease 4 large baking trays. Line with baking paper.
  2. Place chopped chocolate and butter in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute, checking every 20 seconds, or until just melted; do not overheat. In another bowl, whisk flour, baking powder and salt.
  3. Beat eggs, brown sugar and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Add flour mixture. Beat until just combined. Stir in extra chocolate.
  4. Drop level tablespoons of dough, 5cm apart, onto prepared trays (see note). Bake, in two batches, for 12 to15 minutes, rotating trays halfway through, until cookies are shiny and cracked, yet soft in the centre. Cool on trays for 10 minutes. Transfer to a wire rack to cool completely. Serve.

Get Your Ingredients

FOLLOW US

More