24 Jul

Chocolate Chip Cookies

Ingredients:

180 g El Gato 73% dark chocolate bar, chopped into chunks.

2 1/4 cups all-purpose flour.

1/2 tsp baking soda.

1/2 tsp fine sea salt.

1 cup unsalted butter, softened.

3/4 cup raw cane sugar.

3/4 cup packed brown sugar.

2 large eggs.

2 tsp pure vanilla extract.

Chewy, golden cookies bursting with bold pockets of Peruvian dark chocolate.

Prep dry ingredients:

In a bowl, whisk together flour, baking soda, and salt.

1. Cream butter & sugars:

In a large bowl, beat butter, cane sugar, and brown sugar until light and fluffy (about 2–3 minutes).

2. Add eggs & vanilla:

Beat in eggs one at a time, then add vanilla.

3. Combine:

Gradually mix in the dry ingredients until just combined. Fold in chopped chocolate chunks.

4. Chill:

Cover and refrigerate dough for 30–60 minutes (optional, but enhances texture and flavor).

5. Bake:

Preheat oven to 350°F (175°C). Scoop dough into balls (~2 tbsp each) and place on parchment-lined baking sheets. Bake for 10–12 minutes until edges are golden and centers are soft.

6. Cool & serve:

Let cool slightly before transferring to a wire rack. Serve warm or store in an airtight container.

NOTES:

These cookies are chewy, rich, and full of bold chocolate pockets that melt beautifully thanks to your bar’s high cacao content.