These cookies are incredibly dark and rich. They’re so dark the cookies are pretty much black. They’re chocolatey but not overly sweet. Perfect for Alex who’s a chocoholic. I could only eat one and that was with a cup of tea at my side. Alex had no problem popping them into his mouth like Pringles.
There are a lot more baking products available in the UK since I started my blog nearly three years ago and pretty much anything else you can source online. The one thing that I haven’t even been able to find is dark chocolate cocoa powder and it is a must for this recipe. I’m lucky I happened to have a jar I brought with me from the US. It was only Hershey brand that I grabbed on a trip to Wal-Mart but it really does taste different to regular cocoa powder.
Maybe if I ask extra nice my sister or parents (hint hint Kayla!) will send me a few jars.
Ingredients
2 sticks (224g) unsalted butter, at room temperature
1/2 cup icing sugar
1/2 cup dark cocoa powder
2 tsp vanila
1 1/2 cup plain flour
1/2 cup dark chocolate, chopped into chunks (I used Green & Black's 70%)
Instructions
- In the bowl of an electric mixer cream the butter, cocoa, icing sugar and vanilla until smooth. Add in the flour and beat until just combined. Stir in the chocolate chunks.
- Lightly flour a clean work surface. Work the dough into a log shape. It will be slightly sticky. Wrap in cling film and refrigerate for minimum one hour. I threw my log into the freezer while I made dinner.
- Preheat the oven to 350 F/180 C and line 2 baking trays with parchment paper. Slice the log into slices 1/3 inch thick. Bake for 12 to 15 minutes until slightly soft.
- Let cool for 5 minutes and then transfer to a wire rack.
adapted from The View from Great Island
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They look incredible, Kelly! I completely agree about the ‘Pringles effect’ that comes with regular chocolate. Any dark variety will satiate the Cocoa Demon fast. I am so making these. :)