Chocolate Cookies
Soft chocolate cookies topped with crispy chocolate pieces – easy, delicious, and perfect for sharing.
Equipment
- bowls
- baking tray
- mixer
- Baking Paper
- Ice cream scoop
Ingredients
Cookie Dough:
- ½ cup unsalted butter, softened (120 g)
- ¼ cup granulated sugar (50 g)
- ¾ cup light brown sugar (150 g)
- 1 large egg
- 1 tsp vanilla extract
- 2 cups + 1 tbsp all-purpose flour (250 g)
- ¼ cup cocoa powder (30 g)
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup 100 g dark chocolate chips
- ¾ cup + 2 tbsp dark chocolate, chopped (150 g)
- 2½ tbsp vegetable oil (25 g)
Crispy Topping (Crispy Layer):
- 3½ tbsp butter, room temperature (120 g)
- ½ cup powdered sugar (50 g)
- 2 large egg whites (60 g)
- ½ tsp vanilla extract
- ⅓ cup all-purpose flour (50 g)
- A pinch of salt
Instructions
Cookie Dough
- Beat the butter with granulated and brown sugar until creamy. Add the egg and vanilla, then mix well.
- Combine flour, cocoa powder, baking soda, baking powder, and salt. Add to the wet mixture and stir until a soft dough forms. Fold in chocolate chips and chill for 1 hour.
Crispy Crepe Layer
- Beat butter and sugar until smooth. Add egg whites and vanilla, then mix well. Stir in flour and salt.
- Spread thinly on parchment and bake at 180°C (350°F) for 10 minutes. Let it cool and break into small pieces.
Baking and Topping
- Shape the chilled dough into balls and place on a lined tray. Bake at 180°C (350°F) for 13–15 minutes.
- Melt dark chocolate with vegetable oil. Let cool slightly and mix in most of the crispy pieces. Press a small cavity in each cookie and fill with the chocolate mixture. Decorate with remaining crispy pieces and drizzle with melted milk chocolate.
Video
Notes
- Chilling the dough helps control spreading and improves texture.
- Let melted chocolate cool slightly before adding crispy pieces to keep them crunchy.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Cookies can be frozen for up to 1 month.