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Defying Chocolate Puddle Cookies

Chewy and rich cookies with a brown sugar caramel flavor running through out. The chocolate puddles make these extraordinary and fudgy not to mention indulgent. Just one bite and you would want more.
Prep Time 10 mins
Cook Time 14 mins
Chill Time 1 hr
Course Dessert, Snack, Sweet tooth, cookie
Servings 8 Cookies


  • Large mixing bowl
  • Whisk
  • Tablespoons
  • Ice cream scoop
  • Baking tray
  • Baking paper
  • Metal spatula


  • 125 gm Flour
  • 50 gm Castor sugar
  • 50 gm Brown sugar
  • ½ tsp Baking powder
  • ½ tsp Baking soda
  • ¼ tsp Salt
  • 108 gm Chocolate chunks
  • 60 ml Oil
  • 35 gm Water


  • In a large mixing bowl add the oil, water, sugars and whisk well for 3-5 mins until the batter is combined where the oil and water shouldn’t be separated from each other, it should be thick.
  • Add the flour, baking powder, baking soda, salt and whisk well until combined. Add the chocolate chunks and stir into the batter until evenly distributed.
  • Scoop out the batter into balls using an ice cream scoop or tablespoons, at this stage you can chill the dough for 1 hour and bake in a preheated oven at 180°C for 12-14 mins. Or you can bake them immediately without chilling however this will make them spread more.
  • When you take them out of the oven they will still be soft to touch but dry on the top. Do not try to transfer them immediately as they will be too soft to remove from the tray. Let me cool on the tray for a couple of minutes and using a flat metal spatula remove from the tray and leave to cool on a wire rack for a few minutes before devouring.


> You can increase the chocolate by 50gm and stud the cookie dough balls with a few pieces on the top to ensure extra puddles while baking.
> If after storing, the cookie dough is too dry add 1 tbsp of water and using a fork rehydrate by mixing it together, scooping and then baking.
>If baking with white sugar all the way, bake for 8-10 mins as this will help keep the cookies chewy.