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A stack of cookies tied up with red and white ribbon Tried & Tested

Chocolate drenched cookies

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3.5 stars based on 2 ratings

This wonderful chocolate drenched cookie recipe is from Paul A Young’s ‘Adventures with Chocolate’ book.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

  • 225 225 Butter (unsalted)
  • 150g 5⅜ oz Unrefined demerara sugar (we use Billington's) Unrefined demerara sugar
  • Sea salt
  • 250g 8⅞ oz Plain white flour (we use Allinson) Plain white flour
  • 100g 3½ oz Cocoa powder dark
  • ½ ½ Vanilla pods seeds scraped out (we use Nielsen-Massey) Vanilla pods
  • 1 1 Egg(s) (free range) medium
  • 50g 1⅞ oz Cocoa nibs or chocolate chips
  • 300g 10⅝ oz Dark chocolate

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (350°F, gas mark 4).

  2. Classic mode Step 2

    Place the butter, sugar and salt in a saucepan and melt thoroughly.

    Ingredients for this step

    • 225 225 Butter (unsalted)
    • 150g 5⅜ oz Unrefined demerara sugar (we use Billington's) Unrefined demerara sugar
    • Sea salt
  3. Classic mode Step 3

    Remove from the heat and add the flour, cocoa powder, vanilla seeds (or 1/2 teaspoon extract) and the egg, mixing thoroughly. Add the cocoa nibs and allow the cookie dough to cool for 5 minutes.

    Ingredients for this step

    • 250g 8⅞ oz Plain white flour (we use Allinson) Plain white flour
    • 100g 3½ oz Cocoa powder dark
    • ½ ½ Vanilla pods seeds scraped out (we use Nielsen-Massey) Vanilla pods
    • 1 1 Egg(s) (free range) medium
    • 50g 1⅞ oz Cocoa nibs or chocolate chips
  4. Classic mode Step 4

    On a parchment-lined baking tray, place generous scoops of the dough, leaving 7.5 cm between each cookie. You’ll probably need to bake in two or three batches. Bake for 8 to 10 minutes, then leave to cool completely.

  5. Classic mode Step 5

    Once you have baked your cookies and resisted eating them all while warm, the next step is to drench them in chocolate. Chop the dark chocolate into 1cm pieces and place in a bain-marie to melt slowly until smooth and lump-free. Dip half of each cookie in the tempered chocolate and place back on the parchment paper to let the chocolate cool and set fully.

    Ingredients for this step

    • 300g 10⅝ oz Dark chocolate
  6. Classic mode Step 6

    Store the cookies in an airtight container or leave on a plate for everyone to eat while fresh. They won’t last long!