I love having homemade cookies for breakfast or a snack. That’s why I’m always looking for new recipes. Some recipes succeed only after several attempts and modifications – others succeed immediately because the recipe simply matches my tastes perfectly. This recipe, by Sandra Le Petrin, is one of those I loved most from the first try.

Double chocolate cookies

  • Preparation time: 20 minutes + dough resting time
  • For 12 large cookies
  • Difficulty: Easy recipe

  • Ingredients
  • 40 g or 1/3 cup of all-purpose flour
  • 20 g or ¼ cup of bitter cocoa
  • 2 eggs
  • 150 g or 5 oz of dark chocolate
  • 30 g or ¼ cup of butter
  • 130 g or ½ cup of sugar
  • ½ teaspoon of instant coffee
  • 5 g or 1 teaspoon of baking powder
  • 200 g or 7 oz of chocolate chips
  • ½ tsp vanilla extract
  1. Instructions
  2. Heat the oven at 375° F.
  3. Sift the flour with the cocoa and baking powder.
  4. Melt the chocolate with the butter and the coffee in a bain-marie, then leave to cool.
  5. Whip the eggs with the sugar until airy and fluffy. Add the melted chocolate mixture and then the flour. At the end, add the chocolate chips.
  6. Leave the dough to rest in the fridge for half an hour.
  7. With a spoon, form the cookies and place them on a baking sheet covered with baking paper.
  8. Make sure there’s enough space between each cookie.
  9. Put them back in the refrigerator for about two hours before cooking.
  10. Bake in the oven for about eight minutes.

Tips to ensure the success of the dish:

  • The chocolate should be of high quality. I usually use 50% dark chocolate so children like it too. When it’s adults only, I use 70% dark chocolate instead.
  • The timing of cooking in the oven is indicative because each oven cooks differently.