Chocolate Cookie. We Make Talenti® Gelato & Sorbetto with Real Ingredients & Thoughtful Recipes, Get a Pint! We Use the Highest Quality, Real Ingredients in Our Gelato & Sorbetto Flavors. A very dark, rich chocolate cookie for the true chocoholic. This recipe uses relatively little flour, resulting in dense, fudge-like cookies. These cookies keep well in the freezer (but you may have a hard time waiting for them to thaw before you eat them).

In a large bowl, cream together margarine and sugar until smooth. Beat in eggs one at a time, then stir in the vanilla. Combine flour, cocoa, baking soda, and salt; stir into the creamed mixture until just blended. You can have Chocolate Cookie using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Chocolate Cookie

Prepare 90 grams of icing sugar.
You need 90 grams of unsalted butter.
It's 150 grams of refine flour.
You need 30 grams of coco poder.
You need 30 grams of cashew flakes.
You need 30 grams of almond flakes.
Prepare 10 ml of Venila essence.
You need 10 grams of baking soda.
Prepare 1/2 large of eggs.

In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Chocolate Cookie step by step

Cream butter and sugar together..
Add Venila essence, beaten egg, baking soda and mix properly..
Add refine flour and coco power in the mixer together and make a dough..
Now add the flakes in the dough and mix together..
Now, make small small balls and put in tray..
Bake at pre heated oven at 180°C for 20 min..

Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in peanut butter or chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet. They will puff while baking and flatten while cooling.). Cool slightly; remove from cookie sheet onto wire rack.