Chocolate chip corn cookies

Makes 15
20 minutes


Chocolate chip corn cookies

  • 125g of dark chocolate, (I suggest 70% cocoa solids or greater), broken into smallish pieces
  • 125g of unsalted butter
  • 125g of maize flour, (yellow corn flour)
  • 50g of cocoa powder
  • 125g of Demerara sugar
  • 1 tsp bicarbonate of soda
  • 1 tsp xanthan gum, gluten free
  • 1 large egg
  • 1 tsp vanilla paste, or vanilla extract
  • 50g of cacao nibs, or chocolate chips of choice
  • 50g of roasted hazelnuts, pecans, or other nuts of choice (optional), chopped


Preheat the oven to 170°C/gas mark 3 or 4 and line 2 baking sheets with non-stick baking parchment
Melt the chocolate and butter together – the easiest way to do this is in a heatproof bowl in the microwave. Give it a 30 second blast, then stir gently. Three blasts in total should do it
Put the maize flour, cocoa powder, sugar, bicarbonate of soda and xanthan gum in a large mixing bowl and stir to combine
Whisk the egg with the vanilla paste and pour into the dry ingredients, then add the melted chocolate and butter and mix well
Add the cocoa nibs (or chocolate chips) and chopped nuts (if using) and stir them in
Scoop and roll tablespoon-sized balls of the mixture onto the baking sheets, leaving gaps of at least 5cm in between. The mixture will spread, but press the dough balls down a little with your hand if you prefer a thinner cookie
Bake for about 18–20 minutes until the surface is cracked, with a slight crust that’s dry to the touch. Leave to cool for a few minutes on the baking sheet, then transfer to a wire rack to finish cooling and to firm up
When cool, store in an airtight container. The cookies’ centres are soft and a little cake-like when freshly baked, and more biscuity the next day