Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined.
- Add the eggs, one at a time, whisking until fully incorporated. Then mix in the vanilla extract.
- Sift in the all-purpose flour, cocoa powder, baking powder, and salt. Mix until just combined; be careful not to overmix.
- Fold in the dark chocolate chips until evenly distributed throughout the cookie dough.
- Using a cookie scoop or tablespoon, portion the dough onto the prepared baking sheet, spacing them about 5 cm apart.
- Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers are still slightly soft. They will firm up as they cool.
- Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, top with fresh berries and dust lightly with powdered sugar before serving.
Nutrition
Notes
For a fun twist, you can substitute half of the all-purpose flour with almond flour for a nutty flavor.
If you don't have dark chocolate chips on hand, semi-sweet chocolate chips work beautifully as well.
Keep any leftover cookies in an airtight container at room temperature for up to 3 days, or freeze for later enjoyment.
Don't hesitate to get creative with toppings—try adding a drizzle of melted chocolate on top or a dollop of whipped cream for extra indulgence! Happy baking!
If you don't have dark chocolate chips on hand, semi-sweet chocolate chips work beautifully as well.
Keep any leftover cookies in an airtight container at room temperature for up to 3 days, or freeze for later enjoyment.
Don't hesitate to get creative with toppings—try adding a drizzle of melted chocolate on top or a dollop of whipped cream for extra indulgence! Happy baking!