Deep Dark Chocolate Cookies

Deep Dark Chocolate Cookies-3

Chocolate Lover’s rejoice, this is the cookie for you!  I’ve said it before despite the amount of baking I do I’m not a big eater of sweets.  But when I do it’s usually somewhere along the vanilla vanilla root (cake/icing).  When the craving for chocolate does attach itself I am a lover of all things dark. A well made 75-85% is absolutely perfect.  It’s deep enough that only a little bit will satisfy me.  Anything over that percentage and I might as well be eating cocoa powder with a spoon. 

Years ago I discovered on a trip to the US a tasting package of chocolates all within my preferred range but from different countries in South America.  It was sublime with all it’s subtle hints of ingredients and variety of dark cocoa beans. Sadly I haven’t seen it around in while.  I would have loved to plan a tasting party with my blogger friends.  Hmmm maybe I can work something out.

Make sure you have a big glass of milk with these cookies.  It doesn’t seem right without.  This is also the base for my mint chocolate cookies from the 1st of the year. 

What other flavours might you add to it? 

Yields 4-5 dozen

Deep Dark Chocolate
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  • 1 cup flour
  • 1 cup cocoa
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cups dark chocolate chips.


  1. Preheat oven to 350 degree F. Line cookie sheets with parchment.
  2. In a large bowl mix together the flour, cocoa, baking soda and salt.
  3. In a large mixing bowl cream together the butter and sugar.
  4. Beat in the eggs and then the vanilla.
  5. Carefully add the flour mixture and mix until combined.
  6. Fold in the chocolate chips.
  7. Drop by tablespoonfuls onto prepared pans and bake 6-8 minutes or until bottoms are set.
  8. Line cool on wire rack.
Recipe Type: Dessert

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