INGREDIENTS
• 115 g semisweet chocolate (you can use dark chocolate too)
• 2 butter spoons
• 1/3 cup granulated sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 cup of wheat flour
• 1 tablespoon cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chocolate chips (optional)
• Chopped walnuts (optional)
INSTRUCTIONS
Begin by preheating your oven to 180°C (350°F) and preparing a baking sheet with parchment paper.
Gently melt the semisweet chocolate and butter together in a microwave-safe bowl or a small saucepan over low heat. Stir until the mixture is smooth, then allow it to cool slightly.
Combine the granulated sugar with the melted chocolate and butter, ensuring a thorough mix.
Incorporate the egg and vanilla extract into the mixture, stirring until they are well blended.
In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Add these dry ingredients to the wet mixture and stir until a smooth dough forms.
Optionally, fold in chocolate chips and chopped nuts to the dough and mix gently.
Using an ice cream scoop or two spoons, place dollops of the dough onto the prepared baking sheet, leaving ample space between each cookie.
Bake in the preheated oven for approximately 10-12 minutes, or until the cookies have a firm edge but remain slightly soft in the center.
Once baked, remove the cookies from the oven and allow them to cool on the tray for a few minutes before transferring them to a wire rack to cool completely