Soft in the centre, double-dipped or drizzled, oh-so chocolately cookies baked from scratch in just 30 minutes… you’re going to adore these cookies from Dr Oetker
Disclaimer: I was sent products to create this recipe for free by Dr Oetker in return for this recipe post and review. All opinions within this post are my own and not influenced by the company in any way.
When you first found Knead to Dough, the chances are it was my Chocolate Honeycomb Cookies, Chocolate Caramel Cookies or my Chocolate Orange Brownie that brought you here. Indulgent, delicious and ready as soon as they’ve cooled from the oven – that’s what makes a winning recipe for me and for a lot of you too. It’s all about unfussy but fabulously tasty baking that everyone can get stuck into.
Just lately, there’s been a surge of bakers checking out this recipe for Chocolate Chip Pretzel Cookies, too, so when Dr Oetker got in touch to see whether I’d like to try out one of their cookie recipes for myself, it was a no-brainer to say yes. Here you’ll find the (ultra delicious) results, plus everything you need to know to make your very own Dr Oetker Chocolate Cookies.
This recipe makes about 15 good-sized chocolate cookies. They are gooey and chewy, bakery-style chocolate cookies, just the way I love them, but if you prefer them crispier just add a minute or two to the baking time.
To decorate: 1 Dr Oetker White Easy Choc pot
- Preheat the oven to 170˚C fan and line two baking trays with baking paper.
- In a mixing bowl, beat together the butter and sugar until it is creamy, then beat in the egg yolk.
- Sift the flour, cocoa powder and baking powder on top, then mix all the ingredients together to form a soft cookie dough.
- Divide the mixture into small balls and place on the baking trays, spaced slightly apart. Gently press the top of each to flatten a little.
- Bake the chocolate cookies for 10-12 minutes until just firm and lightly cracked on top. Cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely.
- Melt the Easy Choc as directed on the pot in short blasts in the microwave and leave to cool for 10 minutes. Arrange the cookies on a board lined with baking paper while it cools, then using a teaspoon, thickly drizzle half of the cookies with the melted Easy Choc. Half dip the remaining cookies and place back on the baking paper to set.
- Once the first layer of Easy Choc has set, re-dip the cookies for a thicker coating. With any remaining Easy Choc, add more drizzles to the cookies. Leave the chocolate cookies to set for a few minutes, then tuck in!
Once my boyfriend got his hands on these chocolate cookies (yes, the entire plate full!) they didn’t make it past the afternoon! They’re that moreish and delicious! Great with an afternoon cup of coffee, too…
If you have a baking blog or biz (or are dreaming of one!) don’t forget to check out my in-depth step-by-step posts to help grow your cake blog + biz AND get access to my free Resource Library of printables, e-guides, and checklists by clicking below:
You can also find me on…