photo: Chocolate Sugary Cookies

Chocolate Sugary Cookies

As you already know, I like cookies as a dessert because it is convenient, fast in preparation and you can keep it for long time. So here is one more interesting recipe of chocolate sugary cookies. An advantage is that – if you cook everything the way I say – it will keep the shape and not fade in the oven. I mean, what you cut out then you will get it on the way out. Agree that it is a big plus, very often it is the other way around, when you try, you cut out interesting figures, and then in the oven the cookie is puffed up, deformed and so on. And its taste is quite interesting. The cookie is very chocolate, but not sugary. Quite soft and slightly viscous as if there was a thin caramel inside. I'm sure you'll like it.


  • Whole wheat flour
    750 g
  • Cocoa powder
    135 g
  • Salt
    1 tsp
  • Butter
    450 g
  • Sugar
    400 g
  • Brown sugar
    230 g
  • Egg
    3 pcs


  • 1. At first, mix all dry ingredients in the cup, stir well until homogeneous, I do it with a whisk.
  • 2. Whip 2 types of sugar with butter in another bigger bowl. It should be very soft; it is better to take it out from the fridge for a couple of hours before cooking. Whisk with the mixer until smooth, at least for 5 minutes.
  • 3. Then add eggs and mix well again. And now pour all dry ingredients in the oil mixture and mix again well. Mixer will not help you here, do it with your own hands.
  • 4. Divide the dough ball into parts – either in a half or quarter. Roll each part into a ball, wrap it in a film and flatten it to make a flat cake 5 cm thick. Put it into the fridge for 45 minutes.
  • 5. Remove one part of the dough after 45 minutes, shift it to parchment (it will be more convenient to roll it out), cover with a second sheet of parchment and roll out an arbitrary layer about 5 mm thick. Put it in the fridge for 15 minutes.
  • 6. Cut the cookies of the desired shape and shift them to clean parchment (which you put on the board), on which you will bake.
  • 7. When the parchment is filled, remove the blanks in the freezer for 15 minutes. Therefore, place it carefully on a baking tray and bake at 160 degrees for 10 minutes.
  • 8. Take prepared cookies out from the baking tray, it is very good if you transfer them to the grate. At this time, you can make the following batch of cookies. There will be approximately 3-4 baking batches of cookies according to this amount of dough. You can leave part of the dough for the following day (keep it in the fridge).
  • 9. The cookies are stored in a sealed container for 2 weeks. However, I do not know how it can be left uneaten for so long! It is very tasty; I want to try a piece by piece, thanks to the texture.