All-Chocolate Cookies

Ingredients

• 160 g Butter (softened, at room temperature)
• 130 g Granulated sugar
• 1 Egg (medium size)
• 200 g All-purpose flour (type 45)
• 50 g Unsweetened cocoa powder
• 3 g Baking powder (about ½ teaspoon)
• 100 g Dark chocolate chunks (coarsely chopped)
• 60 g White chocolate chunks
• 75 g Chopped hazelnuts (lightly toasted for extra flavor)

Instructions

1. Preheat the oven and prepare the ingredients

   Preheat the oven to 180 °C. Meanwhile, take the butter out of the refrigerator so it softens and measure all ingredients.

   Time: PT5M

   Temperature: 180°C

2. Cream the butter and sugar

   In the mixer bowl, add the softened butter and sugar. Mix on medium speed with the paddle until a pale, homogeneous mixture forms.

   Time: PT5M

3. Incorporate the egg

   Add the whole egg to the mixture and continue mixing until fully incorporated.

   Time: PT2M

4. Add the dry ingredients

   Sift the flour, unsweetened cocoa powder, and baking powder directly into the bowl. Mix on low speed until the dough is homogeneous.

   Time: PT3M

5. Fold in the chocolate pieces and hazelnuts

   Add the dark chocolate chunks, white chocolate chunks, and hazelnut pieces. Stir by hand or on very low speed until everything is well distributed.

   Time: PT2M

6. Shape the cookies

   With slightly damp hands, shape dough balls the size of a small ping‑pong ball. Place them on a parchment‑lined baking sheet and flatten slightly.

   Time: PT5M

7. Bake

   Place the sheet in the oven and bake for about 15 minutes until the edges are golden and the center is still slightly soft.

   Time: PT15M

   Temperature: 180°C

8. Cooling and storage

   Remove the sheet from the oven and let the cookies cool for 10 minutes before transferring them to an airtight container.

   Time: PT10M

Nutrition Facts

Calories

377

Protein

8 g

Carbohydrates

12 g

Fat

19 g

Fiber

2 g

Ingredient Substitutions

• Instead of Butter: margarine, solid coconut oil
• Instead of Granulated sugar: cane sugar, brown sugar
• Instead of Egg: apple sauce (1/4 cup), plain yogurt (60 g)
• Instead of All-purpose flour (type 45): whole wheat flour, gluten-free flour
• Instead of Unsweetened cocoa powder: cocoa powder, melted dark chocolate (30 g)
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Dark chocolate chunks: dark chocolate chips
• Instead of White chocolate chunks: white chocolate chips
• Instead of Chopped hazelnuts: sliced almonds, pecans

Equipment Needed

• Electric mixer with flat paddle attachment
• Mixing bowl
• Sieve
• Silicone spatula
• Baking sheet
• Parchment paper
• Oven
• Kitchen scale
• Measuring spoon (small) (optional)

Critical Steps — Do Not Skip

• Cream the butter and sugar until a homogeneous mixture forms.
• Sift the dry ingredients to avoid lumps.
• Do not overmix after adding chocolate and hazelnuts.
• Precise baking of 15 minutes at 180 °C to keep the center soft.

Chef Tips from the Video

• Use softened butter (not melted) for better rise.
• Lightly toast the hazelnuts before chopping to intensify their aroma.
• Sprinkle a pinch of fleur de sel on each cookie before baking for a sweet‑salty contrast.

Troubleshooting

Storage

Refrigerator: Up to 5 days in an airtight container.

Freezer: Can be frozen for 1 month; thaw at room temperature before eating.

Room temperature: 2‑3 days in a dry place.

Make-Ahead Tips

• Prepare the dough ahead of time, cover and refrigerate for 30 minutes before shaping the cookies.
• Shape the dough balls, place them on a sheet, cover and freeze; bake directly from frozen adding 2‑3 minutes to the baking time.