Super Chocolate Cookies
8 servings
60 minutes
Super chocolate cookies are the embodiment of true delight for chocolate lovers. This recipe originates from European cuisine, where rich, intense flavors and textures are appreciated. The combination of 70% dark chocolate, walnuts, and dried cranberries gives the cookies a complex and multifaceted taste – sweetness blends with a hint of tartness and nutty notes. Crispy edges and a soft center make it the perfect treat for cozy evenings with a cup of coffee or cocoa. The aroma of vanilla and butter adds sophistication to the baked goods, while the melting method makes the texture particularly rich. These cookies can be served as a dessert or an addition to a festive table – they consistently bring pleasure with every bite.
1
Dry the nuts in a preheated oven at 180 degrees for 10-13 minutes. Then cool and chop coarsely.
- Walnuts: 120 g
2
Sift flour, baking powder, and salt into a bowl.
- Wheat flour: 80 g
- Baking powder (raising agent): 10 g
- Salt: 3 g
3
Chop the chocolate into pieces, place it in a bowl, and melt it in the microwave in 10-second bursts, stirring the mixture.
- 70% dark chocolate: 300 g
4
Beat softened butter and sugar with a mixer on high speed until fluffy.
- Butter: 115 g
- Sugar: 215 g
5
Add eggs one by one to the butter, beating the mixture until smooth each time. Then beat the mixture for another 3 minutes at high speed.
- Chicken egg: 3 pieces
6
Add vanilla extract, chocolate, and mix well.
- Vanilla extract: 1 teaspoon
- 70% dark chocolate: 300 g
7
Add the flour mixture and mix into the chocolate mass at low speed.
- Wheat flour: 80 g
8
Mix the nuts and cranberries into the dough with a spatula.
- Walnuts: 120 g
- Dried cranberries: 80 g
9
Place the dough in mounds of 1 tablespoon on a baking sheet, 4-5 cm apart.
10
Bake the cookies in a preheated oven at 180 degrees for 14–16 minutes. They should harden at the edges, crack slightly, but remain soft in the middle.