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Chocolate cookies

This one’s really easy. The hardest part is the shaping. But the other steps are fairly simple and there’s no need for a mixer, just a large wooden spatula will do.




  • oven (doesn’t matter if it’s electric, gas or even wood-fired)
  • baking sheets that fit inside the oven
  • parchment paper (Glad Bake and Cooking Paper is a good and fairly commonly available brand)
  • large wooden spatula (make sure it’s sturdy and not the one that breaks easily)
  • measuring cups and spoons
  • strainer or sieve
  • 2 large stainless steel bowls
  • well-sealed container for the cookies (hermetic glass jar is a good choice)


  • 1 cup unsalted butter, room temperature
  • 1 cup brown sugar (muscovado sugar also works)
  • 2 eggs
  • 2 tsp vanilla
  • ¼ tsp salt
  • 2 cups all-purpose flour
  • 1 cup cocoa powder
  • 1 tsp baking soda


  1. In a bowl, sift together flour, cocoa powder and baking soda. Mix well.
  2. In another bowl, cream butter and sugar together. Add the eggs, one at a time, until well-blended. Add vanilla and salt, mix until smooth.
  3. Add the dry ingredients to the bowl with the wet ingredients. Blend well.
  4. Shape cookies using any of the following methods:
    • Use a pastry bag fitted with a large tip to shape the cookies.
    • Or roll the dough to 3 mm thickness between two parchment sheets and use a cookie cutter to cut the cookies in the desired shape.
    • Or divide the dough into little balls and flatten with a spatula or spoon.
  5. Place cookies on parchment-lined baking sheets.
  6. Bake in oven preheated to 180°C until firm to the touch.
  7. Cool on wire rack before putting inside a well-sealed cookie jar.