Like vacation in the USA: Theyo's ultimate chocolate cookies

Leckere Schoko-Cookies mit geschmolzener Schokolade
Chocolate cookies are simply our favorite cookies. And that's exactly why we have already baked many, many recipes to finally perfect this great recipe. As the name suggests, the cookies contain a lot of good chocolate - that's why we like them so much. And at the same time, this chocolate is exactly what makes the cookies. Because she is the main actress of the chocolate cookies. By the way, sea salt plays an important supporting role. Although it is comparatively small in terms of quantity, it puts the chocolate in a completely different light. The interplay between sweet and salty makes the biscuits something very special. We've also made the biscuits without salt - the child-friendly version, so to speak. Of course they are great too! But once you've had the sea salt variety, you can't quite get rid of it. But just try it yourself!
Before we start, a note on the recipe. We've found that the cookies turn out differently - we think better - if the dough is chilled in the fridge for a while. We found the tip for this in one of the countless test recipes and we have the feeling that the biscuits actually become a bit more caramel - both visually and in terms of taste. We have also made the recipe with unchilled dough and it tasted great too. The best thing you can do is try both.

Our ultimate chocolate cookies

Chocolate cookies always work! You can find out how to do it here:


  • 500 grams of wheat flour
  • 1 teaspoon Baking powder
  • 1 tsp baking soda
  • 1 teaspoon flaky sea salt
  • 225 g butter (diced & room temperature)
  • 160 grams of cane sugar
  • 120 grams of granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 500 g good chocolate (mixture of 60% - 75% depending on taste, e.g. dark milk & dark chocolate)


  1. For the dough, first mix the flour, baking powder, baking soda and salt with a whisk (this mixture does not need to be sieved).
  2. Next, place the butter and sugar in a large bowl and beat with an electric mixer for 2-3 minutes until smooth. Add the eggs one at a time and beat until smooth again. Finally mix in the vanilla.
  3. Chop the chocolate into irregular – rather larger – pieces. Of course you can also use ready-made chocolate drops. However, the large chocolate pieces are particularly delicious.
  4. Now add the flour mixture and mix until smooth. Then add the chocolate chips and mix for a few seconds until evenly distributed. Chill the dough for 24-48 hours so that the dough – as described above – becomes nice and caramel.
  5. Preheat the oven to 180ΒΊC (160ΒΊC fan oven) and line baking trays with baking paper. Form balls of dough by hand or with an ice cream ball scoop so that there are about 60/70g per cookie.
  6. It is best not to put more than 6 pieces on a sheet, otherwise they will run together and become one big cookie. Then bake for about 16-18 minutes or until golden brown around the edges but still a little pale in the center. Let rest on the sheet for a few minutes before transferring to a wire rack to cool.
  7. The cookies will keep for 4-5 days in a tightly sealed box. Both the cookies and the dough balls can be frozen for a good few months. To freeze the dough balls, you can put them in the freezer with the baking paper for 1-2 hours. You can then transfer them to a Tupperware or Ziplock bag. That way the balls don't all stick together. Otherwise, you can also freeze the dough as a mass. However, if you only want to make 2-3 chocolate cookies in between, then you can choose this method. And then take individual frozen balls of dough out of the freezer and bake as described above. The dough balls need 2-3 minutes longer than above when frozen. Just until they are golden brown.

You still need chocolate so you can process the leftovers into chocolate cookies? One way this way , please. Do you love chocolate cookies? Then you might want to check out the recipe list for our favorite yet simple chocolate cake . Is chocolate generally your thing? Then maybe you should think about a chocolate tasting as a team event πŸ˜‰

Header photo by Food Photographer | Jennifer Pallian on Unsplash

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