• flour: 180 grams (6.35 ounces)
  • cocoa: 25 grams (0.88 ounces)
  • baking powder: 7 grams (0.25 ounces)
  • bitter chocolate: 345 grams (12.17 ounces)
  • sugar: 220 grams (7.76 ounces)
  • vanilla sugar: 6 grams (0.21 ounces)
  • butter: 75 grams (2.65 ounces)
  • eggs: 190 grams (6.7 ounces, approximately 4 large eggs)
  • chocolate drops: 150 grams (5.29 ounces)
  • salt: a pinch


  • Mixing Bowls

    Choose a set of various sizes to keep ingredients separate until needed. Stainless steel or glass bowls are ideal for easy mixing and cleaning.

  • Sifter

    A must-have for lump-free flour and baking powder mixtures. Ensure your sifter is fine-meshed for the best results.

  • Double Boiler

    Perfect for melting chocolate and butter without burning. If you don't have one, a heat-safe bowl over a pot of simmering water works just as well.

  • Electric Mixer

    Beats eggs and sugars to a light and fluffy texture in no time. A hand mixer works well, but a stand mixer keeps your hands free for other tasks.

  • Baking Sheet

    Line it with parchment paper to prevent sticking and ensure even baking. Invest in a heavy-duty sheet for perfectly baked cookies.


Step 1

Step 1: Combine the flour, cocoa powder, baking powder, and a pinch of salt in a large bowl. Sift together to ensure even distribution.

Step 2

Sifting will help to remove any lumps and will make the dry mixture more uniform.

Step 3

Step 2: Melt the bitter chocolate and butter in a heatproof bowl over a pot of simmering water, stirring occasionally until smooth.

Step 4

Make sure the bowl does not touch the water to avoid burning the chocolate.

Step 5

Step 3: In another bowl, beat the eggs with the sugar and vanilla sugar until light and fluffy.

Step 6

Using an electric mixer on high speed helps achieve a fluffy consistency faster.

Step 7

Step 4: Gently combine the egg mixture with the melted chocolate mixture. Once combined, fold in the sifted dry ingredients and chocolate drops until just mixed.

Step 8

Do not overmix the batter; this will help keep the cookies soft and tender.

Step 9

Step 5: Using a spoon or a pastry bag, pipe the dough onto a baking sheet lined with parchment paper. Leave enough space between each piece as the cookies will spread during baking.

Step 10

If using a spoon, one tablespoon per cookie works well. If the dough is too soft to handle, refrigerate it for about 30 minutes.

Step 11

Step 6: Bake in a preheated oven at 338°F (170°C) for 8-10 minutes. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Step 12

Cookies will continue to set as they cool, so don’t overbake them. They should be slightly soft in the center when you take them out of the oven.

Step 13

Step 7: Store the cookies in a closed container to maintain freshness.

Step 14

By keeping the cookies in an airtight container, you can extend their shelf life and keep them from becoming stale.


Serving these cookies is almost as much fun as eating them! 🍪

Classic Style: Serve your cookies fresh out of the oven with a tall glass of ice-cold milk. The warm, gooey centers paired with the refreshing milk will transport you straight to cookie heaven. 🥛

Elegant Affair: Arrange the cookies on a beautiful platter and dust lightly with powdered sugar. This simple touch elevates the appearance for any special occasion. 🥂

Gourmet Twist: Pair the cookies with a gourmet coffee or hot cocoa. The rich flavors complement each other, making for a sophisticated treat. ☕

Ice Cream Sandwiches: Try placing a scoop of vanilla or chocolate ice cream between two cookies for an indulgent homemade ice cream sandwich. A decadent delight for hot summer days! 🍨


Want to make these cookies gluten-free or vegan? No problem! ✨

Gluten-Free: Replace the regular flour with a gluten-free flour blend. Just make sure it's a 1:1 substitute, so you don’t have to alter any ratios. 👩‍🍳

Vegan: Swap out the butter for a plant-based alternative like coconut oil or vegan butter. Use a flax seed mixture (1 tbsp flax seed meal + 2.5 tbsp water) as an egg replacer. And don’t forget to use dairy-free chocolate drops. 🌱


  • Can I use regular sugar instead of vanilla sugar?

    Yes, you can use regular sugar. Just add a teaspoon of vanilla extract to the mixture for that delicious hint of vanilla.

  • How do I store these cookies to keep them fresh?

    Store them in an airtight container at room temperature. They should stay fresh and chewy for up to a week.

  • Can I freeze the cookie dough?

    Absolutely! Pipe the dough onto a baking sheet and freeze. Once solid, transfer to a ziplock bag for up to three months.

  • What should I do if my cookies spread too much?

    Make sure your butter isn't too melted and your dough is chilled before baking. This helps maintain the shape during baking.

  • Can I add nuts to this recipe?

    Yes, adding nuts like walnuts or pecans can add a delightful crunch. Simply mix them into the dough along with the chocolate drops.

  • How can I make these cookies extra gooey?

    Underbake them slightly, aiming for the lower end of the baking time (8 minutes). This keeps the centers soft and gooey!

Nutrition facts

Yummy chocolate cookies
Recipe Yield:24 cookies
Calories:Calories per cookie
Calories (Min - Max):100 - 130
Total Fat:6 grams
Saturated Fat:3 grams
Protein:2 grams
Total Carbohydrate:15 grams
Total Sugars:10 grams