Best combination with chocolate? more chocolate! Those terrific cookies are made of mainly chocolate and will fulfill the cravings of any chocolate junkie out there. The recipe is based on the recipe of “The Cookie Fairy“, which is based on a recipe created by Roni Venezia. The following recipe include some alterations and adjustments I made for my family’s taste. The end result is very chocolaty, sweet and addicting.

The cookies’ texture is chewy on the day they are baked and changes to a bit crunchy on the day after. They are great in both textures. The cookies can be kept up to two weeks in a sealed box, but I promise they will vanish much earlier.

Prep time: 20 minutes + 1 hour in the fridge
Baking time: 8-9 minutes for a tray

Ingredients (50-70 cookies, depends on the size)

• 350 gr dark chocolate
• 100 gr white chocolate
• 30 gr butter (2 tbs)
• 2 eggs
• 1/3 to 1/2 cups sugar
• 1 tsp vanilla extract
• 1/4 cup flour
• 1/4 tsp baking powder
• pinch of salt

Directions

Preheat oven to 180 degrees. Melt 225 gr dark chocolate and butter in a heatproof dish over a pan of simmering water. Set aside. Chop 125 gr dark/milk chocolate and 100 gr white chocolate into small chips.

Beat the two eggs together with the sugar and vanilla extract on high speed until light and fluffy. Mix flour, baking powder and salt. Gradually add the chocolate mixture to the beaten eggs until combined (don’t mix too much so you won’t lose the fluffiness). Gradually add the flour mixture along with the chocolate chips and mix gently only until the mixture is uniform. Mixing too much will result with heavier and harder cookies.

Cool down the mixture for at least one-two hours in the fridge, or even a whole night. The mixture should solidify completely. This cooling stage is critical for the final texture of the cookies.

Take out the mixture from the fridge, create small balls of about 2 cm in diamater and place them in a baking tray with a baking sheet (no need to grease it). The dough is sticky and your hands will be covered with chocolate while making the balls. Just accept it and lick your fingers at the end 🙂

Once you fill in the tray wash your hands from all the chocolate and lightly flatten the cookies with your hands. Bake on a 180 degrees oven for 8-9 minutes. The cookies are ready once cracked on top and still soft in the center.

Take out of the oven and transfer to a wire rack to cool down (or just leave in the baking sheet for a few minutes). Once cooled down to room temperature transfer to a sealed box and impress your guests.

Comments and suggestions

Chocolate. No need to use high quality dark chocolate here. A 60% dark chocolate will do the job fits better than the expensive ones.

Variations. The dark+white chocolate chips can be replaces with a similar amount (225 gr) of chocolate chips of any kind. You can also replace some of the chocolate chips with chopped walnuts or pecans and/or with peanut butter chips.

Freezing. It’s possible to freeze the dough (pre-baking). You can bake half of the amount and freeze the other half for later use. The best way to defrost it is to transfer the frozen dough from the freezer to the fridge a night before you want to use it. If you don’t have time for that just place it on the counter for an hour or two. I didn’t test it enough but the dough can definitely be kept in the freezer for a month or two and maybe even more than that.

In short

Melt 225 gr dark chocolate and 30 gr butter (2 tbs) in a heatproof dish over a pan of simmering water. Mix 1/4 cup flour with 1/4 tsp baking powder and a pinch of salt. Chop 125 gr dark chocolate and 100 gr white chocolate. Beat 2 eggs with 1/3 to 1/2 cup sugar and 1 tsp vanilla extract until the mixture is light and fluffy. Gradually add the melted chocolate to the eggs mixture and mix only until uniform. Gradually add the flour mixture and the chocolate chips and mix only until combined. Cool for at least 1-2 hours in the fridge until the dough solidifies. Make balls of 2 cm in diameter, place in a baking tray covered with baking sheet. With wet hands flatten the cookies a bit and bake in 180 degrees oven for 8-9 minutes. The cookies should be cracked on top and soft in the middle. Cool to room temperature and store in a sealed box for up to two weeks.