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Cook: 12 minutes | Servings: 18


  • 1 cup cake flour
  • ½ cup cocoa powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 250 g dark or milk chocolate, chopped
  • 125 g butter (if less butter is used, the cookies becomes more crumbly and less chewy)
  • 1½ cups sugar (very sweet – I would suggest using only 1 cup)
  • 2 eggs
  • 1 teaspoon vanilla extract

Sieve flour, cocoa, bicarbonate of soda and salt together. Melt half the chocolate with the butter in a saucepan over low heat (or Bain Marie) and allow to cool. Beat melted chocolate, sugar, eggs and vanilla together and gradually add flour mixture. Stir in the rest of the chopped chocolate. Use an ice-cream scoop to drop lumps of dough onto a lined baking sheet. Bake at 180ºC for 12 minutes until cookies are flat and cracked but slightly moist.

The dough tends to spread on the baking sheet during baking and ends up in big disk cookies – be careful not to make the lumps too big.

Recipe: Alida Siebert
Photo: Nicolette Papas

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