• Begüm Azak

Chocolate Cookies

Updated: Aug 1, 2020

Here is a very moist and chewy chocolate cookie recipe! These cookies are made with melted butter and melted chocolate, that's why they are super moist and full of flavor. These cookies also have chunks of white chocolate inside so get ready for a cookie recipe full of chocolate!

Baking Tips Before Starting

  • These chocolate cookies require all the ingredients to be at room temperature, otherwise the ingredients will not mix well and you will get a crunchy texture.

  • The secret to having moist chocolate cookies lies in two things. First is the melted butter and chocolate and second is the extra egg yolks. These make the perfect combination for a moist and chewy chocolate cookie.

  • You will need a hand whisk and a large bowl to prepare this cookie dough, the mixture is prepared using a whisk instead of an electric mixer. Get ready for some arm exercise!

  • Chilling the cookie dough is a must, I can't emphasize enough how important this step is so do take your time to chill the cookies for at least a few hours. If you skip this step your cookies will most likely spread like crazy and you will end up with one big tray sized giant chocolate cookie!

Video Tutorial for Chocolate Cookies


  • 100 g butter

  • 200 g dark chocolate

  • 200 g milk chocolate

  • 150 g white sugar

  • 150 g brown sugar

  • 3 eggs

  • 3 egg yolks

  • Vanilla extract

  • 160 g flour

  • 10 g baking powder

  • 1/4 tsp salt

  • 300 g white chocolate

Baking Instructions

  • Bring all ingredients to room temperature.

  • Melt 100 g butter and take it off the heat. Immediately add 200 g dark chocolate and 200 g milk chocolate into the hot melted butter and slowly stir until the chocolate melts completely.

  • Transfer the melted chocolate into a larger bowl and add 150 g white sugar & 150 g brown sugar. Using a hand whisk, mix the sugar into the melted chocolate until the sugar is incorporated.

  • Add 3 medium sized eggs and continue to whisk.

  • Add 3 egg yolks and 7-8 drops of vanilla essence into the batter and beat the eggs into the mixture.

  • Sift 160 g of all purpose flour and add it into the batter along with 10 g baking powder and 1/4 tap salt.

  • Using a spatula fold the dry ingredients into the mixture until the dry ingredients are combined well.

  • Chop 300 g white chocolate into smaller chunks and fold into the cookie dough.

  • Chill the cookie dough preferably overnight or for 2 hours at minimum.

  • Preheat the oven to 170 C.

  • Using an ice-cream scoop or a table spoon, roll the dough into smaller balls and place on the tray with baking parchment, leaving enough space for the cookies to spread.

  • Cook for 17 minutes at 170 C. 17 minutes may be more than your usual baking time for cookies but this dough takes some time to bake. The centers will be still soft when you take the cookies out, feel free to adjust the time if your oven cooks faster.

  • Leave the cookies on the tray for a few minutes and transfer to a cooling rack. Wait for a few more minutes for the cookies to cool down and serve with milk!

I hope you like this recipe as much as I do, if you have tried making these chocolate cookies please share your thoughts in the comments section below and share your version with us over our instagram @thepastrymagazine!

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