1. 180gr butter (take it out of fridge for at least 3-4 hours or overnight. You will not melt the butter.)
  2. 100gr. cacao butter (if you don't have cacao butter, replace with 100gr. normal butter)
  3. 400gr sugar
  4. 2 large eggs
  5. 80gr cocoa powder (100% cocoa)
  6. 320gr all-purpose flour
  7. 1 tea spoon baking soda
  8. 1/2 tea spoon salt
  9. 350gr chocolate chips. If you cannot find chocolate chips, just use your favorite chocolate and chop in small pieces with a knife.
  10. Vanilla


  1. Beat butter with the paddle attachment in your stand mixer for 5-10 minutes until soft and creamy.
  2. Meanwhile, melt the cacao butter in Bain-marie. If you don't have cacao butter skip this step.
  3. Add the sugar and vanilla and keep on beating for another couple of minutes.
  4. Add the molten cacao butter and beat for another minute.
  5. Add the eggs and beat for another 3 minutes.
  6. In another bowl mix with a spoon the flour, cocoa powder, salt and baking soda.
  7. Add slowly the flour-cocoa mix into the batter.
  8. Once well mixed add the chocolate chips and mix until blended.
  9. Refrigerate for one hour or put in the freezer for 15-20 minutes. Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread.
  10. 15 minutes before taking out of the fridge (or freezer) heat the oven to 175C.
  11. Put parchment paper on a tray and drop by tablespoonfuls with enough distance in between them because the cookies will spread a lot (I put 9 cookies per tray).
  12. Bake for 8-9 minutes (Do not overbake since you want the cookies to be soft and chewy. The cookies will puff and flatten while cooling).
  13. Let the cookies cool for 5 minutes in the tray. Transfer on a wire rack and let the cookies cool completely before storing them in storage box.