Double Chocolate Afghan Cookies (From New Zealand)

Double Chocolate Afghan Cookies (From New Zealand)

These traditional Kiwi favourites are super simple to make, and are the perfect combination of creamy, nutty, crunchy and chocolatey. With the addition of coconut for chewiness, extra cocoa for richness and real Seed and Bean chocolate icing, this version is an overall decadent treat.

​ 12 medium or 16 small cookies
Prep time: 1​ 5 minutes | Cook time: 15 minutes
Eat:​ Best eaten in 3-4 days. These cookies also freeze really well.



  • 225 grams butter, softened
  • 1/2 cup (110 grams) white sugar
  • 1 teaspoon vanilla essence
  • 1 and 1/4 cups (175 grams) plain flour, sifted
  • 1/2 cup (70 grams) good-quality baking cocoa
  • 1/2 cup (40 grams) long-thread coconut
  • 2 cups (150 grams) plain cornflakes

Real Chocolate Icing:

To Decorate:
  • 12-16 walnut halves


  • Preheat your oven to 180C bake. Grease and line oven tray with baking paper.
  • In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add vanilla, mixing to combine.
  • In a separate bowl, sift together the flour and cocoa, and then fold through the coconut along with the cornflakes. Now add this dry mixture into the creamed mixture, stirring well. Use your hands to bring together to a combined cookie dough.
  • Roll into balls and place onto a lined oven tray, leaving about 3cm between each biscuit. Press each ball down with the back of a fork. Bake for 15 minutes or until just browned. These biscuits will harden slightly when out of the oven.
  • Leave to cool on a wire rack, and then ice with chocolate icing. To make the chocolate icing, in a medium bowl mix together your Seed and Bean chocolate of choice, with the boiling water and melted butter. Stir gently until the chocolate melts. Sift in the icing sugar, then stir through until thick and smooth.
  • You're now ready to ice your biscuits, and decorate as you please with the chopped walnuts.
  • Enjoy!


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