Double Chocolate Anzac Biscuits

Overview

Double Chocolate Anzac Biscuits stacked and on top of a cooling rack

Double Chocolate ANzac Biscuits

By Amy // Posted Jan 29, 2022 // Category Cookies

Adding chocolate tends to make most desserts taste better. And it does exactly that with my Double Chocolate Anzac Biscuits.

I love how these biscuits still have the classic crunchy and chewy goodness of a normal Anzac biscuits. They are much more robust than your normal soft cookie, so it’s nice have a textural change. 

Dipping and drizzling the cookies in chocolate is surprising easy. They add a gorgeous finish to your cookie, so make sure you don’t skip this step!

Lastly, it’s good to note that they’re eggless for those who are intolerant to it.

Love chocolate? Browse my favourite chocolate recipes.

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tips

1. Ingredients

This recipe is pretty handy as it doesn’t have any ingredients that need to be at room temperature. The recipe calls for “Golden Syrup,” a  light treacle that is commonly used in Australia and New Zealand. I’d recommend that you try to buy it online or at a specialty store if you can’t find it at your local supermarket.  If you want the cookies to be a little more chocolatey, I’d recommend adding another tbsp of cocoa powder.

2. Equipment

You just need two baking trays, a large mixing bowl, a medium sized pot, a spatula and a few spoons. I used an ice cream scoop to portion out the biscuits, or you can portion out each biscuit to have around 2 tbsp of dough.

3. Extra soft or chewy?

If you want chewy, take the biscuits out of the oven a little earlier(13-15 minutes). For crunchier biscuits, take them out a little later (17-20 minutes). You can also add a little more golden syrup to make the biscuits more crunchy.

4. Shaping the biscuits

You’ll find that the biscuits are on the crumblier side when you shape them. Don’t worry, applying some force is ok with these biscuits. After making small balls, remember to press down on them to flatten them a little before baking. You can use your palm or a glass to flatten them. You may need to reshape them slightly as the cookie may crumble a little when you flatten them. 

*Disclosure: The links to Amazon products are affiliate links. I will be paid a commission if you use this link to make a purchase.

Rating

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Yields15 Servings

Double Chocolate Anzac Biscuits
 1 cup plain flour (125gr)
 3 tbsp cocoa powder (22.5gr)
 1 cup brown sugar (200gr)
 1 cup rolled oats (90gr)
 ½ cup desiccated coconut (45gr)
 ½ cup unsalted butter (125gr)
 2 tbsp golden syrup
 1 tbsp water
 ½ tsp baking soda
Chocolate Decoration
 1 cup dark chocolate melts or buttons, to dip (140gr)
 ½ cup dark chocolate melts or buttons, to drizzle (70gr)

Double Chocolate Anzac Cookies
1

Preheat your oven to 175C (345F) and line two baking trays with baking paper.

2

Prepare the dry ingredients. Sift the plain flour and cocoa powder into a mixing bowl. Add sugar, rolled oats, desiccated coconut into the same bowl. Whisk the ingredients around.

3

At a medium to low heat, melt the butter in a pot. When it starts bubbling, add the golden syrup and water. Turn the heat off and then stir in the baking soda, your mixture should turn a golden colour.

4

Make a well in the middle of the dry ingredients and add the wet ingredients. Mix well using a spatula until the ingredients just come together.

5

Make around 15 - 16 balls of equal size (around 2 tbsps) and and press down slightly using your palms or the bottom of a glass. Bake for around 15-18 minutes.

6

Leave on the baking tray for 5 minutes, then transfer to a cooling rack. The biscuits will harden when cool. When cool, start with the chocolate decoration.

Chocolate Decoration
7

Start with the cup of chocolate to dip the cookies in. Melt the chocolate chips in a heatproof medium-sized bowl or large measuring jug. At medium-low power, microwave the chocolate in 30 second bursts. Stir the chocolate before microwaving again for 30 seconds. Continue until the chocolate has fully melted. Dip each cooled cookie in the melted chocolate half way and allow excess chocolate to drip off. Then place it on top of some baking paper.

8

Then move on to 1/2 cup of chocolate for the drizzle. Melt the chocolate using the same method above. Place the melted chocolate into a small Ziploc bag and zip the bag closed. Cut one small end off the Ziploc bag and then drizzle the chocolate on top of the dipped portion of each cookie.

9

Allow the chocolate to solidify. Store in a airtight container at room temperature consume within 1-2 weeks.

Ingredients

Double Chocolate Anzac Biscuits
 1 cup plain flour (125gr)
 3 tbsp cocoa powder (22.5gr)
 1 cup brown sugar (200gr)
 1 cup rolled oats (90gr)
 ½ cup desiccated coconut (45gr)
 ½ cup unsalted butter (125gr)
 2 tbsp golden syrup
 1 tbsp water
 ½ tsp baking soda
Chocolate Decoration
 1 cup dark chocolate melts or buttons, to dip (140gr)
 ½ cup dark chocolate melts or buttons, to drizzle (70gr)

Directions

Double Chocolate Anzac Cookies
1

Preheat your oven to 175C (345F) and line two baking trays with baking paper.

2

Prepare the dry ingredients. Sift the plain flour and cocoa powder into a mixing bowl. Add sugar, rolled oats, desiccated coconut into the same bowl. Whisk the ingredients around.

3

At a medium to low heat, melt the butter in a pot. When it starts bubbling, add the golden syrup and water. Turn the heat off and then stir in the baking soda, your mixture should turn a golden colour.

4

Make a well in the middle of the dry ingredients and add the wet ingredients. Mix well using a spatula until the ingredients just come together.

5

Make around 15 - 16 balls of equal size (around 2 tbsps) and and press down slightly using your palms or the bottom of a glass. Bake for around 15-18 minutes.

6

Leave on the baking tray for 5 minutes, then transfer to a cooling rack. The biscuits will harden when cool. When cool, start with the chocolate decoration.

Chocolate Decoration
7

Start with the cup of chocolate to dip the cookies in. Melt the chocolate chips in a heatproof medium-sized bowl or large measuring jug. At medium-low power, microwave the chocolate in 30 second bursts. Stir the chocolate before microwaving again for 30 seconds. Continue until the chocolate has fully melted. Dip each cooled cookie in the melted chocolate half way and allow excess chocolate to drip off. Then place it on top of some baking paper.

8

Then move on to 1/2 cup of chocolate for the drizzle. Melt the chocolate using the same method above. Place the melted chocolate into a small Ziploc bag and zip the bag closed. Cut one small end off the Ziploc bag and then drizzle the chocolate on top of the dipped portion of each cookie.

9

Allow the chocolate to solidify. Store in a airtight container at room temperature consume within 1-2 weeks.

Double Chocolate Anzac Biscuits
Nutrition Facts

Servings 15


Amount Per Serving
Calories 230
% Daily Value *
Total Fat 12.1g19%
Saturated Fat 8.3g42%
Cholesterol 19mg7%
Sodium 102mg5%
Potassium 129mg4%
Total Carbohydrate 29g10%
Dietary Fiber 2g8%
Sugars 15.6g
Protein 2.9g6%

Calcium 3%
Iron 7%
Vitamin D 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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