Dark Chocolate Cookies
There’s something deeply comforting about a proper chocolate cookie — the kind that crackles on top, stays soft in the middle, and fills your kitchen with that rich, cocoa warmth. This is that cookie. Simple ingredients, elevated just enough with good chocolate and a touch of vanilla, coming together into something quietly indulgent.
Ingredients
- 300g all-purpose flour
- 100g good-quality dark chocolate
- ½ tsp coconut oil
- 1 tsp salt
- ¾ tsp baking soda
- 225g unsalted butter, room temperature
- 200g brown sugar
- 100g granulated sugar
- 1 large egg (about 50g, without shell), room temperature
- 1 tsp vanilla bean paste or vanilla extract
Method
Preheat your oven to 180°C and line three baking trays with parchment paper.
In a medium bowl, sift together the flour, salt, and baking soda. Set aside.
Gently melt the dark chocolate with the coconut oil until smooth, then leave it to cool slightly.
In a stand mixer fitted with a paddle attachment (or using a hand mixer), cream the butter with both sugars until light, fluffy, and pale — about 3–4 minutes. This step builds the foundation for that perfect texture.
Add the egg and vanilla, mixing until fully combined and silky.
Pour in the melted chocolate and mix until smooth and glossy.
Sift in the dry ingredients and mix on low speed just until incorporated — don’t overmix here.
Scoop about 1 tablespoon (roughly 20g) of dough, roll into balls, and place onto the prepared trays, leaving space for spreading.
Bake one tray at a time for 11–12 minutes, until the cookies puff slightly, develop delicate cracks on top, and the edges are set.
Let them cool on the tray for 15 minutes before transferring to a wire rack to cool completely — if you can wait that long.
