Chocolate cookies

I have made these cookies several times, every time I needed something quick to go with my morning coffee or for a short visit with friends. They are not picky about ingredients or technique, and the fact that they need to chill for a few hours helps you prepare them in advance and bake them fresh whenever you feel like it or need them.

Quick Info

Total time: about 4-6 hours (including chilling the dough)
Active working time: 20-25 minutes
Baking time: 10-15 minutes/batch
Servings: approx. 25-30 cookies (depending on the size of the balls)
Difficulty: easy-medium
Recipe type: chocolate cookies, suitable for coffee, tea, or casual desserts

Ingredients

200 g dark chocolate
50 g butter
100 g granulated sugar
2 eggs
200 g flour
a pinch of salt
1 packet baking powder (10 g)
1 vanilla extract
granulated sugar (for rolling)
powdered sugar (for decoration)

Preparation method

1. Break the chocolate into pieces and place it in a heatproof bowl along with the butter. Melt them in a bain-marie, stirring occasionally, until they become a smooth mixture. Remove the bowl from the heat and let it cool for 5-10 minutes, until it is no longer hot but remains liquid.

2. In a large bowl, place the eggs, granulated sugar, salt, and vanilla extract. Mix with a whisk or mixer until the sugar is mostly dissolved and the mixture becomes lighter and frothy.

3. Pour the melted chocolate (which has cooled slightly) over the whipped eggs. Gently mix until completely combined.

4. Incorporate the flour mixed beforehand with the baking powder, in two or three batches, using a spatula or spoon. Do not overmix once the flour is incorporated to avoid toughening the mixture.

5. The dough will be quite soft at first, almost like a thicker cream. Cover the bowl and place it in the fridge for a few hours or overnight. It will firm up and can be shaped by hand.

6. When you want to bake the cookies, preheat the oven to 170-180°C and line a baking tray with parchment paper.

7. Remove the dough from the fridge and quickly shape small balls (about the size of a walnut). Roll each ball first in granulated sugar, then in powdered sugar, to ensure they are well coated.

8. Place them on the tray, leaving space between them – they will spread a little while baking.

9. Bake for 10-15 minutes, on the middle rack. The surface should be slightly cracked and not too shiny. If you leave them too long, they will harden.

10. Remove the tray and let the cookies cool before moving them. They are fragile when warm.

Why I make this recipe often

It’s a recipe I can rely on when I want something chocolatey that doesn’t require complicated ingredients or techniques. The cookies keep well for a few days and maintain their texture. They can be made in advance, as the dough stores well in the fridge.

Tips and variations

Tips

- Use quality dark chocolate for a more intense flavor.
- Don’t rush the dough cooling, or you won’t be able to shape the balls.
- If your hands are wet or very warm, work with them slightly dampened or put the dough back in the fridge.
- Don’t overbake them – they should be soft in the middle when you take them out.

Substitutions

- You can use milk chocolate, but the result will be sweeter and less intense.
- Butter can be replaced with margarine with 80% fat, but it will slightly change the taste.
- Vanilla extract can be omitted or replaced with a bit of orange zest.

Variations

- If you want, you can add some chopped nuts or hazelnuts to the dough, but the texture will be denser.
- You can add a tablespoon of cocoa to the flour for an extra flavor boost.
- For a more festive version, add a bit of cinnamon or cardamom to the mixture.

Serving ideas

- They pair well with coffee or tea.
- They can be placed in a box and given as a gift.
- They are also good as a simple dessert after a main meal.

Frequently asked questions

1. The dough turned out too soft, what should I do?
The dough should be soft before chilling, but it firms up after a few hours in the fridge. If after chilling it still cannot be shaped, leave it in the fridge longer or put it in the freezer for a few minutes.

2. Why do I need to use both types of sugar for rolling?
Granulated sugar makes the crust more interesting, while powdered sugar helps achieve the classic cracked appearance for this type of cookie.

3. Can they be baked directly without chilling?
I do not recommend it. The dough is too soft, and the cookies will not hold their shape while baking if they haven't been chilled.

4. Can the baked cookies or dough be frozen?
The dough can be frozen already portioned, but it’s easier to keep it in the fridge. Baked cookies can be frozen, but their texture will not be the same after thawing.

5. What type of chocolate is best for this recipe?
Dark chocolate with at least 50-60% cocoa gives a more balanced flavor. The higher the cocoa percentage, the more intense the cookies will be.

Nutritional values

Approximately one cookie has about 70-90 kcal, depending on size. From the total ingredients, for 30 cookies: 1.5-2 g protein/piece, 3-4 g fat, 10-12 g carbohydrates. These are rough values, depending on how big you make them and the exact type of chocolate and butter used. The cookies are more of a sweet snack, not a diet dessert.

Storage and reheating

The cookies keep best in metal boxes or jars, at room temperature, for up to 4-5 days. They do not dry out too quickly. I do not recommend reheating in the oven, as they will harden. If you want to keep them longer, you can freeze the dough or baked cookies, but their texture will be slightly changed after thawing.

The eggs with sugar, salt, and vanilla essence are mixed until the sugar crystals dissolve. Melted chocolate is added over a water bath together with the butter, not before cooling it down. We then homogenize and add the flour mixed with baking powder, continuing to homogenize until the flour is incorporated. The resulting dough is refrigerated for a few hours or overnight. Small balls are formed, rolled in granulated sugar, and then in powdered sugar abundantly. They are placed on a baking tray lined with parchment paper and baked at a moderate heat of 170-180 degrees. They are served with coffee or tea!

 Ingredients: 200 g dark chocolate, 50 g butter, 100 g granulated sugar, 2 eggs, 200 g flour, a pinch of salt, 1 packet of baking powder, 1 vanilla essence, powdered sugar for decoration

 Tags:  chocolate cookies