Hello there! I wish everyone is having a great day! 🙂
Somehow Monday is always the busiest and longest day of the week for me. If I need something to lift my mood, it will be these chocolate cookies. 🙂 Crisp, crunchy, full of dark chocolate and almonds. It goes well with tea or coffee.
I don’t like milk chocolate much, but I am a super fan for dark chocolate. Studies show that dark chocolate actually helps us to deal with stress and improve our brain function. See, a good reason to have a little bit of dark chocolate everyday. However, don’t over indulge. 😉
I always have some Lindt 70% or 85% Extra dark chocolate bars in my kitchen. I used 85% one in this recipe. I love Lindt dark chocolate. (No Ads here!) The texture is extra smooth. The taste is very well-balanced. This chocolate cookie recipe is simple and easy. After you bake it, let it cool completely and store in a airtight jar. Then, you can enjoy it anytime you want.
Makes 30 small cookies
- 70% or 85% Dark Chocolate – 100g
- Butter – 80g
- Caster sugar – 100g
- Egg – 1, slightly beaten
- Plain flour – 150g
- Almond flakes – 20g
- Sea salt – 1/8 teaspoon
- Baking soda – 1/4 teaspoon
- Raw cocoa powder – 2 1/2 tablespoons
- Icing sugar – to coat the cookies
- Melt the dark chocolate and butter together.
- Roughly chopped the almond flakes, and beat egg slightly.
- Add sugar, egg, sifted flour, almonds flakes, sea salt, raw cocoa powder and baking soda in the chocolate mixture. Mix well with a spatula and leave in the fridge to chill for 20 minutes.
- Preheat over to 180 °C
- Prepare baking trays. Line with baking paper.
- Divided the cookie dough into 30 mini balls.
- Prepare some icing sugar in a plate.
- Roll each ball in the icing sugar. Place in the trays and use your palm to flatten it slightly.
- Leave some space between each cookie.
- Bake for 12-15 minutes.
- Cool on baking rack.