If you’re a fan of rich, buttery desserts with a touch of indulgent chocolate, this recipe is perfect for you. Combining a smooth, velvety dough with a dark chocolate topping, this treat is both satisfying and easy to make. The recipe brings together basic pantry ingredients, ensuring it’s accessible even for novice bakers. Whether you need a quick dessert for a gathering or just want to enjoy something sweet at home, these chocolate-topped cookies will quickly become a favorite.

Full Recipe:

Ingredients

125 g butter (softened)
150 g sugar

80 ml sunflower oil
2 eggs
Vanillin (a pinch or 1 teaspoon vanilla extract)

A pinch of salt
80 g corn starch
350 g flour

6 g baking powder (approx. 1 1/2 teaspoons)
150 g dark chocolate (chopped or chips)
100 ml hot cream (for melting the chocolate)

Step-by-Step Instructions

1. Prepare the Dough

Step 1: Begin by softening the butter (125g) at room temperature. Mix it with 150g of sugar in a large bowl using a hand mixer or whisk until light and fluffy.
Step 2: Add 80ml of sunflower oil and continue mixing. This combination will give the dough its soft and crumbly texture.
Step 3: Crack in the two eggs, adding one at a time. Mix each egg into the dough before adding the next.

Step 4: Add a pinch of vanillin (or vanilla extract) and a pinch of salt to enhance the flavor.

2. Combine Dry Ingredients

Step 5: In a separate bowl, combine 80g of corn starch, 350g of flour, and 6g of baking powder. Sift the dry ingredients to avoid lumps.
Step 6: Slowly add the dry ingredients to the wet mixture, stirring until everything is well combined and a dough forms. The dough should be soft but not sticky.

3. Shape and Bake

Step 7: Preheat your oven to 180°C (356°F). Line a baking sheet with parchment paper.
Step 8: Scoop out small portions of the dough and roll them into balls. Flatten each ball slightly and place them evenly on the baking sheet.
Step 9: Bake the cookies for 12-15 minutes, or until the edges are golden but the centers remain soft. Remove from the oven and allow them to cool completely.

4. Prepare the Chocolate Topping

Step 10: While the cookies cool, chop 150g of dark chocolate and place it in a heatproof bowl.
Step 11: In a small saucepan, heat 100ml of cream until hot but not boiling. Pour the hot cream over the chocolate and let it sit for a few minutes to melt.
Step 12: Stir the mixture until smooth and glossy.

5. Decorate the Cookies

Step 13: Once the cookies are cool, dip the tops into the melted chocolate, or drizzle the chocolate over them using a spoon. Let the chocolate set at room temperature or refrigerate for quicker results.

Cooking Tips

Softening Butter: Make sure the butter is softened before you start. If it’s too hard, the sugar won’t combine properly, and if it’s melted, the cookies will spread too much.
Don’t Overmix: When combining wet and dry ingredients, mix just until the dough comes together. Overmixing can result in tough cookies.

Alternative Toppings: If you want a twist, you can sprinkle chopped nuts or sea salt on the chocolate topping for added texture and flavor.
Dough Consistency: If the dough feels too dry, add a tablespoon of milk. If it’s too sticky, add a little more flour.

Storage Tips

Room Temperature: These cookies can be stored in an airtight container at room temperature for up to 4 days.

Refrigeration: If you want them to last longer, place them in the fridge where they’ll keep for up to a week.
Freezing: The dough can also be frozen for up to 3 months. Roll the dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding a couple of extra minutes to the baking time.

Nutritional Facts (Per Cookie, Approximate)

Calories: 220 kcal

Fat: 14g
Saturated Fat: 7g
Carbohydrates: 23g

Sugar: 12g
Protein: 3g
Fiber: 1g

These values are an estimate based on 15 cookies from the recipe.

FAQs

Can I use another type of oil? Yes, you can substitute sunflower oil with any neutral oil, such as vegetable or canola oil. Coconut oil can also be used for a slight flavor variation.

Can I make these cookies gluten-free? You can try substituting the all-purpose flour with a gluten-free flour blend. Keep in mind that the texture might differ slightly.
How do I prevent my cookies from spreading too much? Make sure your butter isn’t too warm when you start. You can also refrigerate the dough for 15-20 minutes before baking to prevent the cookies from spreading.
Can I use milk chocolate instead of dark chocolate? Absolutely! Milk chocolate can be used if you prefer a sweeter taste. You can also mix milk and dark chocolate for a balance.

Conclusion

This delicious cookie recipe strikes the perfect balance between a buttery, soft base and a rich, chocolatey topping. It’s an excellent go-to for any occasion, from simple family gatherings to more elaborate holiday spreads. With its straightforward ingredients and ease of preparation, even beginners can whip up a batch in no time. Whether enjoyed fresh from the oven or stored for later, these cookies are bound to be a hit!

With a few extra tips, they become even more versatile, and the easy storage solutions make it possible to enjoy them longer. So why wait? Treat yourself to this delightful recipe and enjoy the compliments that follow!