Chocolate-Dipped Chewy Cookies

Chocolate dipped cookies

These cookies are chewy with a rich brown sugar flavor and are both rustic and a bit elegant, with their chocolate coating. The recipe is from Amazing Grains by Ghillie James as are the Polenta and Ricotta Berry Torte and the Thai Sticky Rice with Mango. The book is filled with recipes sweet and savory using common as well as unusual grains. 

Excerpted from Amazing Grains: From Classic to Contemporary, Wholesome Recipes for Every Day by Ghillie James, published by Kyle Books, 2014. Photography by Jonathan Gregson.

Amazing Grains cover new.indd

A slightly altered recipe from the original sweet oat Anzac cookies that were sent overseas from Australia to the serving Anzacs in World War I. I reckon the troops would have been happy with the added almonds and chia seeds though, as they add nutrients and a delicious texture to these slightly chewy, caramel-flavored cookies. The chocolate is optional, but is a delicious addition if you have some in the pantry.

Chocolate-Dipped Chewy Cookies
Makes: Makes 26 cookies
  • 9 tablespoons unsalted butter
  • 2 tablespoons maple syrup
  • 1½ cups all-purpose flour
  • ²⁄3 cup quick-cook oats
  • ²⁄3 cup coconut flakes
  • 2 heaping tablespoons
  • Flaked or slivered almonds (optional)
  • 11/2 tablespoons chia seeds (optional)
  • ½ cup light brown sugar
  • 1 teaspoon baking soda
  • For dipping:
  • 11/4 cups dark chocolate
  1. Preheat the oven to 325°F. Line two baking sheets with parchment paper.
  2. Put the butter and maple syrup into a saucepan and gently melt. Meanwhile, combine the flour, oats, coconut, almonds, and chia seeds, if using, in a bowl.
  3. Stir the brown sugar into the butter, turn off the heat, and add 2 tablespoonfuls of water and the baking soda. Make a well in the flour mixture and pour in the melted butter mixture, then stir to combine.
  4. Take small tablespoon-sized amounts and roll into 26 balls. Space them 21/2-in apart on the sheet and then press down lightly about two-thirds with a fork to semi-flatten. Bake for 15 to 20 minutes or until brown. Remove from the oven, leave for 5 minutes, then transfer to a rack to cool.
  5. Melt the chocolate in a bowl over barely simmering water, then dip the cookies halfway into the chocolate and place them carefully on a baking sheet lined with parchment paper. Leave to dry in the fridge or somewhere cold.
  6. Note - Alternative to oats: triticale

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