Cacao Super-Chocolately Cookies

Photo 08-11-15 14 32 04 There are so many recipes that catch my eye with their beautiful pictures. Let’s be honest, it is usually a really festively decorated cake or things like fudge or cookies with different elements to them. What happens to these recipes is that I’d bookmark them in my reader and look at all of those beautiful pictures. Without ever making them.

In real life I am happy to go through the trouble of making something, but I just want to do so with ingredients that I have on hand and without making a ton of dishes. Well that, and as long as there is the certainty of an extremely tasty end-result.

These Cacao Cookies are just all of that. The ingredients can be stirred together in a bowl and besides chilling or freezing the dough practically don’t include any work.

I have only slightly adapted Deb Perelman’s recipe, by using melted butter which leads to a slightly chewier cookie, and I have increased the amount of cacao powder as I like my cookies a little more on the intense side of the chocolate spectrum. Obviously I have skipped the rolling out part, and I have simply frozen rolls of the dough and sliced those and baked them right away. That’s because I like things simple.:)

Photo 08-11-15 14 32 22

Cacao Super-Chocolately Cookies
Slightly adapted from Deb Perelman’s recipe. Will make around 45 cookies.

Cacao Super-Chocolately Cookies


  • 375 grams of all-purpose flour
  • 5 grams of flaked sea salt
  • 225 grams melted butter
  • 300 grams of coarse cane sugar
  • 2 large eggs
  • 2 tablespoons of Vanilla Essence
  • 75 grams of unsweetened cacao


  1. Stir all ingredients together into a rather sticky dough.
  2. I have divided the dough into three and have rolled them in the form of a sausage in clingfilm, to make it easier to freeze. I have baked these cookies the next day, when the dough was frozen and sliceable. Place the rounds on a piece of baking paper and place in a moderately hot oven, on 180 degrees Celsius for around 10-15 minutes.
  3. Once the edges are browned a little, the inside will be slightly chewy. Upon your preference you can bake them a little longer and they will be sturdy all the way through.


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