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Chocolate Chip Cookies
Ingredients:
180 g El Gato 73% dark chocolate bar, chopped into chunks.
2 1/4 cups all-purpose flour.
1/2 tsp baking soda.
1/2 tsp fine sea salt.
1 cup unsalted butter, softened.
3/4 cup raw cane sugar.
3/4 cup packed brown sugar.
2 large eggs.
2 tsp pure vanilla extract.
Chewy, golden cookies bursting with bold pockets of Peruvian dark chocolate.
Prep dry ingredients:
In a bowl, whisk together flour, baking soda, and salt.
1. Cream butter & sugars:
In a large bowl, beat butter, cane sugar, and brown sugar until light and fluffy (about 2–3 minutes).
2. Add eggs & vanilla:
Beat in eggs one at a time, then add vanilla.
3. Combine:
Gradually mix in the dry ingredients until just combined. Fold in chopped chocolate chunks.
4. Chill:
Cover and refrigerate dough for 30–60 minutes (optional, but enhances texture and flavor).
5. Bake:
Preheat oven to 350°F (175°C). Scoop dough into balls (~2 tbsp each) and place on parchment-lined baking sheets. Bake for 10–12 minutes until edges are golden and centers are soft.
6. Cool & serve:
Let cool slightly before transferring to a wire rack. Serve warm or store in an airtight container.
NOTES:
These cookies are chewy, rich, and full of bold chocolate pockets that melt beautifully thanks to your bar’s high cacao content.
Lora Wood
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