• 120 grams (4.25 ounces) flour
  • 2 tablespoons (0.57 ounces) cocoa
  • 1 tablespoon (0.5 ounces) baking powder
  • 1 pinch salt
  • 225 grams (8 ounces) bittersweet chocolate
  • 50 grams (1.76 ounces) butter
  • 2 large eggs
  • 100 grams (3.5 ounces) brown sugar
  • 100 grams (3.5 ounces) white sugar
  • 1 tablespoon (0.5 ounces) vanilla extract
  • 100 grams (3.5 ounces) chocolate drops


  • Mixing Bowl

    You’ll need a heatproof mixing bowl to combine your ingredients. Using glass is ideal for melting the chocolate.

  • Electric Mixer

    A stand or hand mixer will work; just ensure it has enough power to whip the eggs and sugar to fluffy perfection.

  • Baking Sheets

    Line these with parchment paper to ensure your cookies don’t stick and make cleanup a breeze.

  • Ice Cream Scoop

    This helps to portion out even amounts of cookie batter, ensuring they bake uniformly.


Step 1

Preheat the oven to 347°F (175°C), and line two baking sheets with parchment paper. Using parchment paper helps prevent the cookies from sticking and makes cleanup easier.

Step 2

In a bowl, mix the flour, baking powder, salt, and cocoa powder until well combined. Sifting the dry ingredients together helps ensure they are evenly distributed.

Step 3

In a heatproof bowl, melt the chocolate and butter in the microwave on a low setting, pulsing for 30 seconds at a time and stirring thoroughly after each interval until smooth. Be careful not to overheat the chocolate; it should be just melted and smooth.

Step 4

In a separate large bowl, whip the eggs and both sugars for about 5 minutes until the mixture becomes fluffy and light. This step incorporates air into the eggs, contributing to the cookie's texture.

Step 5

Add the vanilla extract and the melted chocolate mixture to the whipped eggs, mixing thoroughly at medium speed until fully combined. Use a silicone spatula to scrape down the sides and bottom of the bowl to ensure even mixing.

Step 6

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Then fold in the chocolate drops. Do not overmix the dough; it will result in tougher cookies.

Step 7

Using an ice cream scoop or a tablespoon, place scoops of batter onto the prepared baking sheets, spacing them a fair distance apart. Ensure there's enough space between each scoop to allow the cookies to spread while baking.

Step 8

Bake in the preheated oven for about 10-12 minutes, until the cookies appear cracked and shiny. Cookies will continue to bake on the sheet after you take them out of the oven, so do not overbake.

Step 9

Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely. Storing the finished cookies in an airtight container at room temperature will keep them fresh for up to two weeks.


Whether you're savoring these cookies fresh from the oven or days later, they’re a hit no matter what. Picture this: a warm cookie paired with a glass of cold milk – it's a classic for a reason! For a fancier touch, layer your cookies with a scoop of vanilla ice cream to create a delightful ice cream sandwich. Hosting a dinner party? Stack them up on a plate alongside a bowl of mixed berries for a sweet and fruity combo your guests won’t forget. And if you’re feeling adventurous, crumble them into a bowl of Greek yogurt and top with a drizzle of honey for a unique and delicious dessert that's sure to impress.


To make these cookies gluten-free, simply swap the all-purpose flour with a 1-to-1 gluten-free baking flour; the result will be just as delightful. For a vegan version, replace the butter with a plant-based margarine and use flax eggs instead of regular eggs (mix 2 tablespoons of ground flaxseed with 6 tablespoons of water and let it sit for a few minutes to thicken). Opt for vegan chocolate and chocolate drops to keep everything dairy-free.


  • How do I prevent my cookies from spreading too much?

    Chill the dough for about 30 minutes before baking – this helps the cookies maintain their shape.

  • Can I use regular sugar instead of brown sugar?

    Yes, but brown sugar adds moistness and a slight caramel flavor that enhances the overall cookie taste.

  • Why did my cookies turn out dry?

    Overbaking is usually the culprit. Keep a close eye on them and remove them from the oven once they appear cracked and shiny.

  • What's the best way to melt the chocolate?

    A microwave works great; just use a pulsed mode and stir frequently. Alternatively, use a double boiler to melt it gently.

  • Can I add nuts or other mix-ins?

    Absolutely! Feel free to fold in chopped nuts, dried fruit, or even caramel bits for extra flavor and texture.

  • Why do my cookies have inconsistent texture?

    Ensure your ingredients are well combined but avoid overmixing the dough to maintain a consistent texture.

Nutrition facts

Extremely chocolate cookies
Recipe Yield:24 cookies
Calories:Per cookie: 150-180 calories
Calories (Min - Max):150 - 180
Total Fat:8g
Saturated Fat:5g
Total Carbohydrate:20g
Total Sugars:15g