Dark Chocolate and Savory Crackers Cookies

Ingredients

• 115 g Unsalted butter (at room temperature, softened)
• 100 g Light brown sugar (white sugar)
• 50 g Raw sugar (brown unrefined sugar)
• 1 c. à café Baking soda (a pinch, does not leaven but makes the cookie tender)
• 1 Egg (at room temperature)
• 1 c. à café Vanilla paste (or vanilla sugar)
• 200 g All-purpose flour
• 150 g 80% cacao dark chocolate (cut into large chunks)
• 30 g Dark chocolate chips (for decoration)
• 50 g Savory crackers, e.g., Zelle brand (coarsely crushed)

Instructions

1. Prepare the butter

   Remove the butter from the refrigerator at least 1 hour beforehand so it becomes softened at room temperature.

   Time: PT5M

2. Mix butter and sugars

   In the bowl, beat the softened butter with the light brown sugar and raw sugar until a creamy, slightly pale texture is achieved.

   Time: PT5M

3. Add the liquid ingredients

   Fold in the egg and vanilla paste, mixing until everything is homogeneous.

   Time: PT3M

4. Incorporate the baking soda

   Sprinkle the baking soda and mix quickly to distribute it evenly.

   Time: PT1M

5. Add the flour

   Add the flour in two portions, stir with a spatula or on low speed until the dough no longer shows traces of flour.

   Time: PT4M

6. Prepare the mix-ins

   Coarsely crush the savory crackers into pieces and cut the dark chocolate into large cubes. Reserve a few chips for decoration.

   Time: PT5M

7. Incorporate the mix-ins

   Add the chocolate chunks and crushed crackers to the dough. Mix quickly just enough to distribute the pieces evenly.

   Time: PT2M

8. Form dough balls

   Using an ice cream scoop, form equal-sized dough balls (about 30 g) and place them on a baking sheet lined with parchment paper, spacing them 5 cm apart.

   Time: PT5M

9. Decorate (optional)

   Gently press a chocolate chip or a small piece of cracker onto the top of each ball for an aesthetic touch.

   Time: PT2M

10. Preheat the oven

    Preheat the oven to 180 °C (350 °F).

    Time: PT5M

    Temperature: 180°C

11. Bake the cookies

    Bake the cookies for 9 to 10 minutes, until the edges are lightly golden and the center is still soft.

    Time: PT10M

    Temperature: 180°C

12. Cool

    Remove the sheet, let the cookies cool for 2 minutes, then transfer them to a rack to cool completely before handling.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

18 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted butter: margarine
• Instead of Raw sugar (brown unrefined sugar): brown sugar
• Instead of Egg: organic free-range egg
• Instead of Vanilla paste: vanilla extract
• Instead of All-purpose flour: whole wheat flour
• Instead of 80% cacao dark chocolate: milk chocolate
• Instead of Savory crackers, e.g., Zelle brand: salty pretzels

Equipment Needed

• Large mixing bowl
• Whisk or electric mixer
• Kitchen scale
• Cutting board
• Chef's knife
• Baking sheet
• Parchment paper
• Ice cream scoop
• Oven
• Cooling rack

Critical Steps — Do Not Skip

• Mix the butter with the sugars until a creamy texture is achieved
• Do not overmix after adding the flour
• Incorporate the chocolate pieces and crackers quickly without crushing them
• Precise baking of 9‑10 minutes at 180 °C

Chef Tips from the Video

• Use 80% dark chocolate for an intense flavor and a molten center
• The salt from the crackers provides the perfect contrast; do not add extra fleur de sel
• Do a test bake with a single cookie to adjust the time according to your oven.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 5 days in the refrigerator

Freezer: Cookies freeze for 2 months in a freezer bag

Room temperature: At room temperature 2‑3 days in a sealed container

Make-Ahead Tips

• The dough can be chilled for 30 minutes for thicker cookies
• Baked cookies keep for 5 days or freeze for longer storage