Chocolate Cluster Soft Cookies

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Farah Sooji (@farahsooji)

Celebrate Raya with these delightful Chocolate Cluster Soft Cookies! This recipe features a blend of melted salted butter, brown sugar, and castor sugar, perfectly balanced with wheat flour and cocoa powder. The addition of dark chocolate chips and AEON TopValu Oat Cluster Mix creates a chewy, chocolatey treat that's perfect...

Chocolate Cluster Soft Cookies recipe
Prep Time
15min
Cook Time
12min
Total Time
27min

Ingredients

12 Servings
(1 serving = 1 cookie)
  • melted salted butter
    melted salted butter
    113g
  • brown sugar
    brown sugar
    165g
  • castor sugar
    castor sugar
    50g
  • egg
    egg
    1
  • vanilla essence
    vanilla essence
    1tsp
  • AEON Top Valu wheat flour
    AEON Top Valu wheat flour
    160g
  • cocoa powder
    cocoa powder
    25g
  • baking soda
    baking soda
    1/2tsp
  • dark chocolate chips
    dark chocolate chips
    100g
  • AEON TopValu Oat Cluster Mix
    AEON TopValu Oat Cluster Mix
    100g

How to make Chocolate Cluster Soft Cookies

  1. Step 1

    Preheat oven to 175°C.

  2. Step 2

    In a large bowl, combine melted salted butter, brown sugar, and castor sugar. Mix well.

  3. Step 3

    Add the egg and vanilla essence, and mix until well combined.

  4. Step 4

    In a separate bowl, whisk together the AEON Top Valu wheat flour, cocoa powder, and baking soda.

  5. Step 5

    Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

  6. Step 6

    Fold in the dark chocolate chips and AEON TopValu Oat Cluster Mix.

  7. Step 7

    Using an ice cream scoop, portion out the cookie dough and place the scoops on the prepared tray, spacing them apart.

  8. Step 8

    If you’re not baking immediately, freeze the scooped dough for later use.

  9. Step 9

    Bake in a preheated oven at 180°C (356°F) for 8–10 minutes, or until the edges are set and the centers are still soft.

  10. Step 10

    Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutrition (per serving)

Calories

155.2kcal (7.76%)

Protein

2.7g (5.34%)

Carbs

18.9g (6.89%)

Sugars

11.7g (23.38%)

Healthy Fat

2.5g

Unhealthy Fat

5.4g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. For extra chewy cookies, slightly underbake them.

  2. Store the cookies in an airtight container at room temperature to maintain their softness.

  3. You can substitute different types of chocolate chips or nuts for the dark chocolate chips.

FAQS

  1. Can I use unsalted butter instead of salted butter?

    Yes, you can use unsalted butter. Just add a pinch of salt to the dough to balance the sweetness.

  2. Can I use a different type of flour?

    While wheat flour is recommended for the best texture, you can experiment with other flours like all-purpose flour. Keep in mind that it might slightly affect the texture.

  3. How do I store these cookies?

    Store the cookies in an airtight container at room temperature for up to 3-4 days to maintain their softness.

  4. Can I freeze the cookie dough?

    Yes, you can freeze the cookie dough. Form the dough into balls, place them on a baking sheet, and freeze until solid. Then, transfer them to a freezer bag. When ready to bake, bake from frozen, adding a few extra minutes to the baking time.

  5. What can I substitute for vanilla essence?

    If you don't have vanilla essence, you can use almond extract or maple syrup for a slightly different flavour profile.

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Farah Sooji

(@farahsooji)

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