Traditional recipes

Chocolate cookies

Chocolate cookies

How much chocolate can a cookie have in it? The answer? How much! For chocolate lovers, this would be the perfect cookie! I can honestly say that I don't think I've ever used so much chocolate in such a small cookie. The recipe is American, of course :) and specifies about half a kilo of chocolate plus some chocolate chips!
I'm not so crazy, so I halved the amount of ingredients and I say I did well because there were enough biscuits to saturate my friends and relatives. They are really delicious, but I recommend eating in moderation, if anyone can understand what the word "measure" means when enjoying these biscuits :). And if I didn't convince you, I'll tell you something else, how warm they are, soft as black brownies, when they cool they are even biscuits but with even more chocolate taste! And a perfect duo! :)

  • 120 g dark chocolate 70% good quality cocoa
  • 120 g good quality milk chocolate
  • 30 g butter
  • 2 eggs
  • 100 g sugar
  • 1 teaspoon vanilla essence
  • 130g flour
  • 1/2 teaspoon baking powder
  • 120 g chocolate chips (chocolate beans)

Servings: 8

Preparation time: less than 60 minutes

RECIPE PREPARATION Chocolate cookies:

First, heat the oven to 175 degrees C , on a steam bath, melt the dark chocolate and the milk chocolate together with the butter.

In a bowl beat well all 2 eggs with sugar and vanilla sugar, until it doubles in volume, let the melted chocolate cool a bit (to feel a little warm on the finger) and then add it to the mixture of eggs.

We get a frothy and shiny cream to which we add flour mixed with baking powder, we mix everything with a spoon or spatula.

Then add the chocolate beans, take a teaspoon of the composition and place on the baking tray covered with baking paper.

Bake for 10 to 12 minutes and do not open the oven door in the meantime!

Double chocolate cookie recipe


  • 350 grams of dark chocolate.
  • 25 grams of cocoa powder.
  • 250 grams of butter.
  • 140 grams of extra-fine sugar.
  • 250 grams of flour.
  • 1 beaten egg yolk
  • 2 tablespoons vanilla extract.
  • 55 grams of dried cherries.
  • salt

Preparation of double chocolate cookies:

As you will know when making desserts, we will start by preheating the oven to 190 degrees after you have lined up two trays with baking paper.

Mix the butter and sugar in a bowl with a wooden spoon. Then add the yolk and vanilla extract while continuing to beat.

Set the flour, cocoa and a pinch of salt over the mixture and add pieces of chocolate and dried cherries.

Stir gently until everything is tight.

With a spoon, take some of the mixture and form a ball with your hands, do the same with all kinds of dough left in the bowl.

Start by inserting the dough balls on the baking sheets and shrink them a little.

To bake them well, place the oven for 12 to 15 minutes, after removing them from the oven, let them cool for 5 to 10 minutes.

To present the cookies, carry them with a spatula and place them as you wish, you can also add colored cream and you can make different shapes that will surely amuse your children. Cookie recipes topics

The recipe that started it all

More than 80 years later, Nestlé Toll House's Original Chocolate Chip Cookies are a true classic and a go-to recipe for all occasions.

The chocolate chip cookie recipe:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. Pkg.) Nestlé Toll House Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts (if omitting, add 1-2 tablespoons of all-purpose flour)

Step 1
Preheat oven to 375 ° F.

Step 2
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Step 3
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes remove to wire racks to cool completely.

How to Make Walnut Chocolate Chip Cookies

To get started with this recipe, cream the room temperature butter with both sugars until light and fluffy. I recommend using a stand mixer, but you could also do this by hand with a little elbow grease. Next, add the eggs, vanilla, and lemon juice. Again, the eggs should be at room temperature if they are too cold, they will curdle the batter.

With the mixer on low, add the flour, oats, baking soda, salt, and cinnamon. Make sure you don't overmix here about 45 seconds is enough time. Finally, remove the bowl from the mixer and fold in the chocolate chips and walnuts by hand. If you prefer to use the mixer for this step, only mix for about 5 seconds on low.

Use a 3-tablespoon scoop to drop the dough onto a lined baking sheet. Leave enough room between each cookie to allow them to spread. This recipe made 36 cookies, so you will definitely need multiple baking sheets. If you are reusing the baking sheets after a batch of cookies, let them cool before adding the next batch.

Bake the cookies for 20-23 minutes, or until the edges are brown and the centers are still soft. Remove them from the oven and let them cool for about an hour before transferring them to a wire rack. Store the leftovers in an airtight container, at room temperature, for up to 5 days. Wrap a cookie in a paper towel and warm it up in the microwave for 15-25 seconds for a just-baked type cookie.

Recipe Summary

  • 1 cup unsalted butter
  • 1 cup white sugar
  • ¾ cup packed brown sugar
  • 2 eggs
  • 1 ¼ cups unsweetened cocoa powder
  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups white chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the cocoa, flour, and baking soda, gradually stir into the creamed mixture. Finally, fold in white chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

A ‘Perfect’ Chocolate Chip Cookie, and the Chef Who Created It

The British pastry chef Ravneet Gill ran countless tests to arrive at her version of the classic recipe.

Calling your chocolate chip cookie “perfect” is a bold move. But the British pastry chef Ravneet Gill had no problem doing it. So far, no one’s contested her claim.

At the end of March, she went Live on Instagram to bake her “perfect chocolate chip cookies,” from her first cookbook, “The Pastry Chef’s Guide: The Secret to Successful Baking Every Time,” which was published by Pavilion in Britain in the spring and arrived in the United States on Sept. 8.

People got to baking and shared their results on Instagram, the photos showing a cookie split in two, with an ideal wet-sand crumb surrounding a glossy pull of viscous molten chocolate. THX. Gill, 29, reposted them all on her account.

Nearly six months later, she’s amassed 43,000 followers and “inadvertently caused a lot of people to start making cookies and cakes,” she said. "It just sort of kick-started a lot of people into realizing that this is so easy."

Eight years ago, after completing an undergraduate degree in psychology, Ms. Gill decided to pursue pastry, her mind set on making “flawless patisserie,” or as she describes it in her book, “the stuff that looks unreal because it’s so gorgeous.” She secured an apprenticeship at a restaurant, picked up work at a chocolate shop, and began taking classes at Le Cordon Bleu in London. From there, she writes, she “leapt into kitchen after kitchen.”

In 2015, Ms. Gill started as a pastry chef at St. John, the London institution, where there were no elaborate compositions, garnishes or out-of-season ingredients. In that kitchen, she discovered the flawlessness of a plate of honeyed madeleines served unadorned, straight out of the oven, and of a syrup-drizzled British steamed sponge pudding enhanced with Irish stout. Versions of both recipes are in "The Pastry Chef's Guide."

"She is very good at passing on her knowledge and sharing her trade secrets," said Alcides Gauto, who worked with Ms. Gill at Llewelyn’s restaurant, via email.

THX. Gill wrote the book for home cooks to "understand what it is they were doing and not be scared," she said, and for chefs "who had more pastry knowledge to get to grips with it."

She emphasized the importance of focusing on theory, something she feels most baking cookbooks skip over. Hers begins with “Pastry Theory 101,” which explains the most basic elements of baking, like butter, sugar, gelatin and leaveners, and how they function within recipes. Then she expands into the building blocks of pastry. The chapter on chocolate distinguishes ganache from crémeux the one on custard, crème anglaise from crème pâtissière.

Five Weeknight Dishes

Emily Weinstein has menu suggestions for the week. There are thousands of ideas for what to cook waiting for you on New York Times Cooking.

    • This coconut fish and tomato bake from Yewande Komolafe yields a gorgeous, silky ginger-coconut sauce.
    • This tasty recipe for sheet-pan chicken and potatoes by Lidey Heuck is really nice without being fussy.
    • This vegetarian baked Alfredo pasta with broccoli rabe is inspired by pasta Alfredo, but with green vegetables added.
    • Kay Chun adds asparagus and snap peas to this spring vegetable japchae in this vegan take on the classic dish.
    • You could substitute chicken or another type of fish in this summery grilled salmon salad from Melissa Clark.

    So while you won’t find a recipe for a lemon meringue pie in her book, you’ll learn how to make a crust in one chapter, lemon curd in another and Italian meringue in a third. Apply all three skills to make the pie you’d like. Beginners who don’t feel up to the challenge of tripartite confections can start with banana cake, rice pudding or those “perfect” cookies.

    The cookies initially came from a chef she worked with at a private member’s club, who scribbled the formula on a piece of paper for her. Later, when the recipe went missing, she reverse-engineered them, running countless trials in order to put them on the opening menu at Llewelyn’s in 2017.

    THX. Gill shared the results with her co-workers, asking them which sugar they preferred in the cookies, which shape, which texture, bringing rigor and determination to perfecting the recipe. (That applies to projects beyond the kitchen, too: In 2018, she founded Countertalk, a network that connects and supports hospitality workers, and promotes jobs in healthy work environments.)

    She landed on a blend of dark brown and caster (or superfine) sugars, and discovered that resting the dough in the refrigerator yielded a more substantive cookie (as opposed to a thinner, chewier one with its butter seeped out). Rolling the dough into balls right away, as opposed to chilling it first, gave her the gentle domes you like to see in the center of a chocolate chip cookie.

    One surprising thing is the omission of vanilla, a given in most chocolate chip cookie recipes, starting with the standard on the Nestlé Toll House bag. THX. Gill didn’t give it a second thought.

    Since vanilla has become so pricey (it’s now the second most expensive spice in the world), she’s stopped adding it to recipes unless she wants to showcase its flavor - in a panna cotta, for instance, where its presence would be heightened. “It was an everyday ingredient, and now it’s not,” she said. "It's like a special-treat ingredient."

    You won’t miss it. You may even prefer your chocolate chip cookies without vanilla going forward. The result is something that tastes closer to cookie dough - you get the flavor of the raw stuff, but the warmth, structure and caramelization that comes with baking.

    "One is never enough," Mr. Gauto confirmed.

    “They are the best chocolate-chip cookies, actually, I think I’ve made,” said Felicity Spector, a journalist who tested out some of the cookbook’s recipes. "I've made lots of other ones."

    Chocolate Chip Cookies

      1 cupButter or margarine, softened
      3/4 cupchild
      3/4 cupBrown sugar, packed
      2Eggs, large
      2 teaspoonsVanilla
      2 1/4 cupsFlour, unsifted
      1 teaspoonBaking soda
      1/2 teaspoonLeap
      1 cupWalnuts or pecans, chopped (optional)
      2 cupsGhirardelli Bittersweet 60% Cacao Baking Chips

    Note: The 2 cups of Ghirardelli Bittersweet 60% Cacao Baking Chips can be substituted with any variety of chip flavor (i.e.- Ghirardelli Milk Chocolate Chips, Semi-Sweet Chocolate Chips, etc.)

    This information is approximate and for informational purposes only. The nutrition information will vary based on the individual ingredients used and does not account for any "optional" or "substitution" ingredients

    Perfect Chocolate Chip Cookies

    Ryan Liebe for The New York Times. Food Stylist: Fairy Smirnoff.

    What makes these cookies truly “perfect” isn’t anything radical it’s simply an attention to detail. The pastry chef Ravneet Gill was meticulous in developing her recipe, and all of her instructions exist for a reason. When she tells you to chill your dough overnight, don’t think you can skip over that. (If you do, your cookies will spread.) When she instructs you to roll the dough into balls before transferring them to the fridge to rest, do as she says, and you'll get a nice plump, domed cookie instead of a sad flat one. Don’t go swapping in milk chocolate for dark, and chop the chocolate into large chunks for those dramatic, dense puddles of goo. One allowance: If you don’t have Maldon salt, another flaky salt or even kosher salt will do. & mdashCharlotte Druckman

    Adam and Joanne's Tips

    • Make Ahead: Refrigerate unbaked cookie dough up to 3 days. Or, freeze cookie dough up to 3 months.
    • How to Freeze Cookies: Line a baking sheet with parchment paper and prepare the dough as usual. Scoop out cookie mounds onto the baking sheet. You can crowd the dough mounds together, just don’t let them touch. Freeze until hard. Transfer the frozen dough mounds to an airtight container or plastic bag. Store in the freezer. Bake frozen cookies without thawing, it will add an extra 3 to 5 minutes of bake time.
    • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

    If you make this recipe, snap a photo and hashtag it #inspiredtaste - We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

    Hot Chocolate Cookies

    Really truly, these hot chocolate cookies are incredible. The flavor that the hot cocoa contributes is pretty amazing, they don’t taste like & # 8220another chocolate cookie & # 8221 if you will, they taste like a cup of hot chocolate.

    Let & # 8217s face it, most of us have had all the & # 8220standard & # 8221 cookies such as chocolate chip cookies, peanut butter cookies, snickerdoodles, oatmeal cookies, double chocolate chip cookies and cut out sugar cookies. So these bring a new and fun flavor to those holiday cookie platters.

    Since I first made these hot chocolate cookies, Kraft Kitchens have tested the recipe. Both Swiss Miss and Kraft Jet Puffed have shared the recipe on their packaging. Seriously, they are that good.

    Marshmallows In Cookies

    Keeping it easy is important to me, and these hot chocolate cookies are as easy to make as your standard chocolate chip cookie, so nothing fancy needed here.

    Mallow Bits

    I do recommend that you use the Mallow Bits in place of regular mini-marshmallows, as the mini marshmallows can create quite a mess. You should be able to find these freeze dried marshmallows in your grocery store, either by the marshmallows or near where they keep hot chocolate.

    2020 Update: I & # 8217m not sure if Kraft is no longer making Mallow Bits, but I have a hard time finding them online, though some of my local stores still carry them. Here is what appears to be almost identical freeze dried hot chocolate marshmallows. There are also many colored freeze dried marshmallows on the market. Another great option is the Swiss Miss Marshmallow Lover & # 8217s Cocoa, which actually includes packets of marshmallows along with the cocoa.

    Chilling Dough + Mallow Bits

    A note on these, I & # 8217ve found that when chilling the dough for 30 minutes, sometimes it can cause the Mallow Bits to melt into the cookie when baking.

    It & # 8217s not consistent, and I think it & # 8217s dependent on how fresh / dry the Mallow Bits are (it happens to me more when I & # 8217ve purchased from Amazon). One way to completely avoid this problem is to mix the Mallow Bits in AFTER you chill the dough.

    If you are looking for a different cookie to bring to a cookie exchange or to bake for the holidays, I & # 8217d highly recommend these hot chocolate cookies.While the recipe calls for regular hot cocoa, for a twist I used a dark chocolate hot cocoa mix with this batch.

    There are so many new flavors of hot cocoas out there, feel free to get a little creative with these! One thing to note: do not use sugar free hot cocoa mix. They won & # 8217t turn out as well I & # 8217m afraid.

    Check out all of the cookie recipes on this site. Don't miss all of the recipes for Christmas Cookies here on Love From The Oven! Also grab a copy of my free Favorite Cookies e-Book Cookbook, it has all my favorite cookie recipes in a convenient cookbook download.