Dark chocolate cookie

Created by

  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux
level 1

Here's to great bakes: a chocolate cookie unlike any other. Overwhelmingly intense. With just the right dash of sweetness and loads of instantaneously satisfying chocolate flavour. By playing around with baking times, you can adjust the texture in the centre to your taste. We love it best when it's still moist and smooth in the middle.

Recipe components

Used Callebaut products

Pure chocolate cookie


Melt to 40°C.

  • 300g
    whole egg(s)
  • 540g

Beat until light and fluffy.

  • 650g
  • 15g
    bicarbonate of soda
  • 3g

Sieve and fold in.


Allow to stand. Form into balls and arrange on baking sheets. Bake for 12 mins at 170°C.