Chocolate Chip Cookies

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200 gr of Kacoa’s 65% Intense Coverture 

100 gr of unsalted butter 

150 gr of powdered sugar 

400 gr of all-purpose flour 

1 egg (50 gr). 

A pinch of salt 

A pinch of cinnamon 

Cooking Time

Preheat the oven to 180 C. 

Bake for 9 – 10 minutes at 180 ° C


  1. Preheat the oven to 180 C. 
  2. Chop Kacoa’s 65% coverture and put the pieces in the refrigerator. 
  3. Whip sugar and butter together in a bowl.
  4. Then, add the salt, cinnamon, and egg until you get a creamy mixture. 
  5. Slowly add in the flour and mix until there are no lumps. Refrigerate for 30 minutes. 
  6. Get cookie dough mixture out of the refrigerator and place Kacoa’s 65% intense coverture pieces on top. 
  7. Knead cookie dough mixture into little balls and place them on a buttered baking dish. Apply gentle pressure on them with your hands until you get a flat, round shape. 
  8. Place in the oven and bake for 9-10 minutes or until the cookies are slightly brown on the edges. 
  9. Once that’s done, remove cookies from the oven and place them on a dish to cool. If you have any mixture left, repeat the process. 

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