Sonia Arias

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Recipe of Addictive Dark Chocolate Cookies

Addictive Dark Chocolate Cookies

40 mins
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Rich and addictive dark chocolate cookies, ideal to accompany with a cappuccino.
Learn more about Sonia Arias


36 portions
  • 1 1/2 cups flour, multi purpose
  • 1/2 cups cocoa powder
  • 1 teaspoon baking soda
  • 226 grams bittersweet chocolate, cut
  • 113 grams bitter chocolate
  • 1 1/2 cups raw sugar
  • 12 tablespoons unsalted butter
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 cups bittersweet chocolate chip


Preheat the oven to 162 ° C.
Sift the flour, cocoa powder, baking soda, and salt over a sheet of waxed paper. Reserve.
Melt the bitter chocolate and the semi bitter in a bain marie. Cover with self-adhering plastic and leave on fire for 12 or 15 minutes. Remove from heat and stir until softened. Reserve and keep at room temperature.
With a shovel mixer , mix the mashed sugar and butter in a bowl. Beat at medium speed for 2 minutes. Clean the edges of the bowl and beat at high speed for 30 seconds. Clean the edges.
Add the eggs, one by one, while beating at medium speed and stop to clean the edges of the bowl before adding each egg. Add the vanilla extract and beat at medium speed for 30 seconds.
Add the melted chocolate and beat at low speed for 10 more seconds. Clean the edges of the bowl and beat for 30 seconds more.
Add the flour, cocoa powder, previously sifted bicarbonate and the semi bitter chocolate chips.
Beat at low speed until combined for 20 or 30 seconds. Remove the blender from the bowl and continue mixing with the help of a rubber spatula.
Divide 6 to 8 cookies per baking sheet, using 2 tablespoons of mix for each cookie. Place the cookies on the top or half of the preheated oven and bake for 18 to 22 minutes, exchanging the upper tray for the middle one to the middle of the cooking.
Let the cookies cool for 5 or 6 minutes on the tray. Pass the cookies to a rack to cool completely before storing them in the plastic container.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (3)
Maria Zapata
02/11/2018 08:55:17
Fácil para realizar
Vanessa Vanessa
22/09/2014 11:32:33
Claro, recuerda que la cocina es como un laboratorio se vale probar con diferentes ingredientes hasta llegar al mejor resultado. A nivel cocina no cambia nada pero si a nivel nutricional, por ejemplo el cacao es mucho más sano que la cocoa pues es puro. Así como el azúcar mascabado es mejor que el azúcar refinada puesto que involucra en un menor grado un proceso industrial. Saludos :)
Vanessa Vanessa
19/09/2014 12:07:22
Reemplazo de Ingredientes ¿Le puedo agregar cacao en vez de cocoa? ¿Qué problema habría si intercambio los ingredientes por no conseguirlo en el mercado? lo mismo pasa con el azúcar ; puedo usar blanca refinada en vez de mascabado? 

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