Dark Cookies with chocolate chips

Dark Cookies with chocolate chips are delicious shortbread cookies enriched with lots of chocolate chips, perfect for breakfast or for a break any time during the day.

This recipe makes about 60 cookies. Luckily I had done so many, because they disappeared in one day 🙂

Let’s see now how to make Dark Cookies with chocolate chips recipe! So let’s get started.

Other delicious cookie recipes: Canestrelli Cookies, Chocolate and Hazelnut Kisses, Easter cookies

Dark Cookies with chocolate chips
  • DifficultyEasy
  • CostCheap
  • Preparation time20 Minutes
  • Rest time2 Hours
  • Cooking time15 Minutes
  • Serving8
  • Cooking methodOven
  • CuisineItalian

Ingredients for Dark Cookies with chocolate chips

31/4 cups all purpose (AP) flour (14 oz – 400 g)
1 teaspoon bitter cocoa powder
6 oz unsalted butter (170 g)
3/4 cup granulated sugar (5,30 oz – 150 g)
1 egg (+ 2 yolks)
1 teaspoon baking powder
1/4 teaspoon salt
chocolate chips (4,50 oz – 130 g – cold from the fridge)


1 Planetary Mixer
1 Pastry board
1 Rolling pin


Dark Cookies with chocolate chips recipe is easy to make.

First, prepare and weigh all the ingredients, this will speed up the execution of the recipe.

The Dough

Put the butter and sugar in the mixer bowl and start kneading.

Add the eggs (1 whole egg + 2 yolks) one at a time and as soon as they are incorporated, add flour, bitter cocoa, baking powder and a pinch of salt. Keep kneading to compact everything.

Then add the chocolate chips (1): they must be very cold (if you want you can also put them in the freezer for some minutes), so they will not melt during the cooking. Shape into a ball (2).

Dark Cookies with chocolate chips

Wrap with plastic wrap and refrigerate for at least 2 hours: this step is essential because resting allows time for the gluten in the dough to relax.

Tip: if you don’t want to use the dough right away, you can refrigerate it for up to 6 days, or freeze it for up to a month and then thaw overnight in the fridge.

Cutting cookies

Preheat the oven to 350°F (180°C).

Remove the dough from the fridge and let it sit at room temperature for 5 – 10 minutes. On a lightly floured surface, use a rolling pin to roll the dough out until it is 1/5-inch thick. Rolling pin rings will help you get an even thickness.

If you see that the dough crumbles or break when you roll it put, work it a little with your hands.

At this point, cut the cookies with a cookie-cutter (3) and place them on the baking sheets lined with parchment paper. I used a serrated round cookie-cutter (4) and with a round cap I made a hole in the center (5).

Dark Cookies with chocolate chips


Bake the cookies in a preheated oven for about 15 – 16 minutes.

Remove from the oven and let them cool.

Here they are. Dark Cookies with chocolate chips are ready.

Dark Cookies with chocolate chips


Dark Cookies with chocolate chips


You can store Dark Cookies with chocolate chips in an airtight container for up to a week.

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