Our chocolate cookies use eight ingredients and have a double hit of chocolate flavour.
Unlike our easy chocolate chip cookies, this recipe uses cocoa powder and chocolate chunks for an extra hit of indulgence. We’ve also included pecans which bring a rich nutty flavour but you can omit if you want to keep the cookies nut-free.
Ingredients
- 100g (3½oz) butter, softened
- 125g (4oz) light muscovado sugar
- Yolk from 1 med egg
- 125g (4oz) plain flour
- 30g (1oz) cocoa powder
- ½ tsp bicarbonate of soda
- 100g bar dark chocolate (50-70% cocoa solids), roughly chopped
- 60g (2oz) pecan nuts, chopped
WEIGHT CONVERTER
Method
- Cream the butter and sugar together until light and fluffy. Beat in the egg yolk, then sift in the flour, cocoa and bicarbonate of soda and mix well. Cool for 5 minutes.
- Add the chopped chocolate and nuts. Chill the mixture while the oven heats up to 190C (170C fan, Gas 5).
- Divide the mixture into 10 and roll each portion into a ball. Arrange, spaced apart on the baking sheets and then press them to flatten them to about 1.5cm (½in) thick.
- Bake for 10-12 minutes until risen and cracked but still a bit soft and gooey. Cool for 5 minutes on the tray, then transfer to a wire rack to cool completely.
Top tips for making chocolate cookies
For even shaped and sized cookies, we recommend weighing the dough and then dividing into portions. You could also use an ice cream scoop or tablespoon to portion the dough.
Do cookies harden up?
Depending on the ratio of ingredients and the sugar used, your cookies will likely harden a little after cooking. Light brown sugar has a higher moisture count which keeps the cookies chewy and not crunchy but they will still firm up after cooling. For firmer cookies, bake for a little longer and for softer cookies, cook for a little less time.
What is the secret to making cookies?
With simple recipes, such as this one, we think the secret is using the best ingredients possible. Quality butter with a high fat content and excellent dark cocoa powder will deliver maximum flavour and results.
How to store chocolate cookies?
Chocolate cookies do not need to be kept in the fridge unless it is an especially hot summer day. They will keep very well in an airtight container and should last for at least three days without deteriorating hugely in quality.
“One of my favourite things to make is ice cream cookie sandwiches. I bake a batch of cookies and allow them to cool completely and harden a little overnight. Then, using a sharp knife I cut through a cardboard tub of ice cream to get a thick slab which I can sandwich between two cookies. It’s indulgent, delicious and can be enjoyed at any time of year.”
Instead of buying new non-stick baking trays consider investing in some reusable silicone baking mats.
Our easy sugar cookies recipe is another fun bake to make with kids and our vanilla cookies are the perfect base for decorating with icing. You might also like this American Snickerdoodles cookies which are lightly spiced and very addictive!
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