Dark Chocolate Cookies | Pastry Recipes

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  • The indulgent dark chocolate makes these cookies a rather grown-up treat.

    These dark chocolate cookies have a crackle coating on top that splits as the cookies bake. The result is a crispy, sweet frosting that crunches on top. Although they look impressive, this is an easy recipe to make at home. The cookies only take about 20 minutes to make, although you should allow time to cool – ideally overnight. The blended spice adds a bright kick that goes especially well with the richness of dark chocolate. This pack makes 30 small cookies, ideal for the side of a saucer with a tea or coffee.


    • 60g softened butter

    • 175g light brown sugar

    • ½ teaspoon vanilla extract

    • 1 egg

    • 30g melted dark chocolate

    • 40ml milk

    • 175 g plain flour

    • 1 tablespoon of cocoa

    • 1 teaspoon baking powder

    • ½ teaspoon mixed spices

    • Icing sugar to coat the cookies


    • Line 3 baking sheets with parchment or parchment paper.

    • Cream the butter, sugar and vanilla together until light and smooth. Beat the egg. Stir in melted chocolate and milk.

    • Sift together the flour, cocoa, baking powder and spice mix. Add to wet ingredients and mix to form a paste. Refrigerate dough for at least 3 hours, preferably overnight.

    • Roll the dough into 30 balls. Roll each ball in icing sugar and bake for 20-25 minutes, or until lightly golden.

    • Remove from oven and let cool for 10 minutes before transferring to a wire rack to cool completely.

    Tips for making dark chocolate cookies:

    These cookies will keep for 4 to 5 days in a cookie tin.

    You might also like:
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    Peanut Butter Cookies

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