Want to know the best part about these cookies? Except for the fact that they are deliciously dark, decadent with just the right ratio of crunch vs. gooeyness? It’s the fact that they’re Fairtrade.  It’s Fairtrade week which means we should all be focusing on looking out for that little (but very important) black logo and popping that product in our trolleys. Chocolate and coffee are two of my favourite things in the world and I use them in stacks of recipes and they also happen to both be Fairtrade products. To find out more on what Fairtrade means you can check out their website: www.fairtradelabel.org.za but basically, it’s all about looking after the farmers and the people that work so hard to harvest and grow those coffee and cocoa beans! And I like the sound of that.  Something I also like is the idea that I can dig into a warm, melty batch of these cookies, and know that somehow, I’m contributing to making the world a better place.  Now, go forth and bake up a batch so you can too!

Double Mocha Chunk Cookies

Makes 20


1 cup cake flour

1/2 cup cocoa powder

½ tsp bicarbonate of soda

½ tsp salt

250g Fairtrade dark or milk chocolate, chopped

125g butter

1 tbsp Fairtrade ground coffee

1 1/2 cups sugar

2 eggs

1t vanilla extract


Sieve flour, cocoa, bicarbonate of soda and salt together. Melt half the chocolate with the butter and ground coffee in a saucepan over a low heat and allow to cool. Beat melted chocolate mixture, sugar, eggs and vanilla together and gradually add flour mixture. Stir in the rest of the chopped chocolate. Use an ice cream scoop to drop lumps of dough onto lined baking sheets. Bake at 180C for 12 minutes until cookies are flat and cracked but slightly moist inside. Allow to cool then store in an airtight container.

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