Chocolate cookies
The first time I made these cookies was when I had some dark chocolate at home that no one was eating, but I didn't want it to go to waste. They are quick, don't make much mess, and you only need the basic ingredients that you usually have on hand. One weekend, I tried baking them for a few minutes longer than the recipe states and noticed that their texture changes, so I always prefer them with a slightly soft center.
Quick Info
Total time: about 35-40 minutes
Preparation time: 20-25 minutes
Baking time: 10-12 minutes
Servings: 18-24 cookies, depending on size
Difficulty: easy to medium
Recipe type: dessert, cookies, suitable for Christmas or other occasions
Ingredients
450 g dark chocolate (75-80% cocoa)
4 eggs
4 tablespoons butter (room temperature)
1 and 1/3 cups brown sugar
1/2 cup flour
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon baking powder (repeated in source; use only once)
A pinch of salt
Preparation method
1. Break the chocolate into pieces and melt it with the butter in a double boiler. Stir occasionally, just enough to combine and make the mixture glossy. Let it cool for a few minutes after removing from the heat.
2. In a separate bowl, beat the eggs with the brown sugar and vanilla extract. It doesn’t need to be perfectly frothy, just enough to dissolve the sugar a bit.
3. Add the slightly cooled melted chocolate over the eggs and sugar. Mix well to avoid streaks.
4. In a separate bowl, mix the flour with the baking powder and salt. Gradually add it to the chocolate mixture, stirring with a spatula, without overmixing.
5. On a baking tray lined with parchment paper, spoon the mixture spaced apart. I usually get about 18-24 pieces, depending on how big I make them.
6. Bake in a preheated oven at 180°C for 10-12 minutes. The surface should be firm to the touch, but the center remains slightly soft.
Why I often make this recipe
I don’t spend much time in the kitchen with them, don’t dirty many dishes, and you can use leftover chocolate. They keep for two to three days without drying out completely. I like that I can adjust their size and can whip up a new batch anytime someone drops by unexpectedly.
Tips and variations
Tips
Do not melt the chocolate directly over the flame, or you risk burning it or causing it to seize with the butter.
If you have cold eggs, take them out of the fridge at least 10 minutes beforehand.
Don’t overmix after adding the flour, or they can become too dense.
Watch the baking time: 1-2 extra minutes can dry them out in the middle.
Substitutions
You can use white sugar if you don’t have brown sugar, but the flavor will be slightly less intense.
Margarine doesn’t work instead of butter; the texture changes quite a bit.
Flour can be regular wheat flour; there's no need for anything special.
Variations
If you want, you can add roughly chopped nuts or hazelnuts, about a small handful.
For a different flavor, you can add a bit of grated orange zest to the mixture.
They can be rolled in powdered sugar after baking when they have completely cooled.
Serving ideas
You can place them on a platter next to coffee or tea, or you can wrap them in paper for a snack.
They also work as a quick dessert with vanilla ice cream.
Frequently asked questions
1. What type of chocolate should I use?
Ideally, you should use chocolate with at least 75% cocoa, without fillings or cream, to achieve the intense chocolate flavor. Milk chocolate doesn’t give the same result; they come out too sweet and without texture.
2. Can they be made smaller or larger?
Yes, you can adjust the size according to your preference, but be careful with the baking time. For smaller ones (like a cookie), check from 8 minutes. For larger ones, you might need an extra 1-2 minutes.
3. Can I use another sweetener instead of sugar?
Brown sugar gives the most stable mixture. Coconut or demerara sugar can work, but using honey or syrup changes the texture, and I don’t recommend it without adjustments.
4. Why do they sometimes come out flatter?
Most often, if the chocolate and butter are too warm when mixed with the eggs, the mixture becomes too liquid, and the cookies don’t hold their shape when baked.
5. Can they be frozen?
Freezing affects their texture, but if you really want to, you can freeze them in bags after they have completely cooled. When defrosting, leave them at room temperature.
Nutritional values
Approximately, one cookie has between 120-140 kcal (for 20 pieces per serving).
Protein: about 2-3 g per piece
Carbohydrates: 15-18 g per piece
Fats: 6-7 g per piece
These are approximate values and depend on the exact size and type of chocolate. They are calorie-dense but contain less flour than classic cookies.
Storage and reheating
I keep them in a closed box at room temperature for 2-3 days. I do not recommend the fridge, as they harden. If you want to reheat them, a few seconds in the microwave works, but they won't retain their texture as well. I’d rather make them fresh than keep them for more than 3 days.
Ingredients: 450 grams of chocolate with 75-80% cocoa content, 4 eggs, 4 tablespoons of butter at room temperature, 1 1/3 cups of brown sugar, 1/2 cup of flour, 1/2 teaspoon of baking powder, 1 teaspoon of vanilla extract, a pinch of salt
