Dark Chocolate Chip Cookies

Ingredients

• 125 gbutter, softened
• 165 gbrown sugar
• 1egg
• 225 gself-raising flour
• 15 ml (1 tbsp)NESTLÉ BAKERS' CHOICE 100% Cocoa, sifted
• 200 gNESTLÉ BAKERS' CHOICE Dark CHOC BITS

Instructions

1. 1

   Prepare the trays

   Heat the oven to 170°C, or 150°C fan-forced. Grease two baking trays and line them with baking paper.

2. 2

   Make the dough

   With an electric mixer, beat the butter and brown sugar until pale and creamy. Add the egg and beat just until combined. Stir in the flour and dark chocolate bits, then add the dark chocolate bits again as directed; mix until the chocolate pieces are evenly distributed.

3. 3

   Bake the cookies

   Roll level tablespoons of mixture into balls and arrange them 4 cm apart on the prepared trays. Press each ball gently to flatten it slightly. Bake for 15 minutes, or until golden. Leave the cookies on the trays for 5 minutes, then move them to a wire rack to cool completely.

What are dark chocolate chip cookies?

These are familiar drop-style cookies made by creaming butter and sugar, mixing in an egg and flour, then folding through chocolate pieces. Cocoa gives the dough a darker colour and a deeper chocolate flavour.

This version relies on both cocoa and dark chocolate bits, so the chocolate comes through in the dough as well as in the chunks. Self-raising flour keeps the ingredient list short and helps the cookies lift as they bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 137 calories, 2g protein, 18g carbs, 7g fat.

The brown sugar, flour and chocolate bits supply most of the carbohydrates, while the butter and chocolate contribute most of the fat. The egg and flour provide some protein, but these cookies are best balanced with fruit or yoghurt alongside.

The ingredients that matter

Softened butter: it should give slightly when pressed but not look melted. This makes it easier to cream with the sugar into a pale, smooth mixture.

Self-raising flour: measure it accurately and stir it in just until combined. Overworking the dough can make the cookies less tender.

Dark chocolate: the cocoa deepens the dough, while the chocolate bits add distinct pockets of chocolate. Sifting the cocoa helps it blend without lumps.

Creaming the butter and sugar

Cream the softened butter and brown sugar until the mixture looks lighter and creamy, rather than stopping as soon as the ingredients are combined. Then beat in the egg only until it disappears into the mixture.

Once the flour goes in, switch to stirring and mix only until the dough comes together. The method lists chocolate bits twice; distribute them through the dough without continuing to mix more than needed.

Spacing and shaping

Roll level tablespoons of mixture into balls so the portions are similar in size. Leave 4 cm between them to give the cookies room as they spread.

A gentle press is enough to flatten each ball slightly. Pressing them too thin before baking can change their shape and leave them more prone to overbaking.

When the cookies are done

Bake at 170°C, or 150°C fan-forced, for 15 minutes. Look for golden edges and a lightly coloured surface as the recipe's doneness cue.

The cookies continue to set on the tray, so leave them there for 5 minutes before transferring them. Moving them too soon may cause them to break while still soft.

Serving and timing

The stated total time is 25 minutes, including 15 minutes of baking; allow extra time if you are baking the trays one after another. Cooling completely takes additional time beyond the oven stage.

Serve the cookies on their own with tea, coffee or a glass of milk. For a fuller snack plate, pair one with fruit or plain yoghurt.

Recipe notes & tips

• Let the butter soften at room temperature so it creams easily without becoming oily.
• Sift the cocoa before adding it to help prevent lumps in the dough.
• Use level tablespoons to keep the portions consistent.
• Measure the 4 cm gaps between dough balls so they have space to spread.
• Keep the cookies on the trays for the full 5 minutes before transferring them.

Variations

• Extra cocoa: add a little more sifted cocoa for a more pronounced cocoa flavour, keeping in mind it changes the dough balance.
• Nutty addition: fold chopped nuts through the dough with the chocolate bits.
• Mixed chocolate: replace some of the dark chocolate bits with milk or white chocolate pieces.
• Smaller cookies: use smaller portions and begin checking them earlier, as they may bake faster.
• A pinch of salt: add a small pinch to sharpen the contrast between the sweet dough and dark chocolate.

Common mistakes to avoid

• Butter too warm: use softened rather than melted butter so the mixture can cream properly.
• Overmixing the flour: stir only until the flour is incorporated to avoid tough cookies.
• Crowded trays: leave 4 cm between portions so the cookies can spread without joining.
• Uneven portions: measure level tablespoons so the cookies bake at a similar rate.
• Moving them too soon: leave the cookies on the tray for 5 minutes before transferring them to a rack.

How to store

Once completely cool, store the cookies in an airtight container at room temperature for up to 4 days. Warm briefly in a low oven if you would like to soften them before serving.

Frequently asked questions