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...for the sweeter side of life

Black Cocoa Cookies with White Chocolate Chunks

These "Intense" black cookies with white chocolate chunks are have a rich chocolate flavour with just the right amount of sweetness and crunch from the white chocolate chunks.
Black Cocoa White Chocolate Chip Cookies

Black Cocoa White Chocolate Chunk Cookies

These cookies are made with Van Houten Black cocoa which adds an extra richness & depth that regular Dutch-process cocoa doesn’t quite hit. The addition of the Callebaut bakestable white chocolate chips adds an amazing sweet, buttery crunch to the cookies.



  • Preheat the oven to 180°C
  • Mix together the butter and both sugars until pale
  • Add the flour, cocoa powder and baking powder and mix until a paste is formed
  • Add the egg and vanilla and stir until fully combined
  • Fold in the chocolate chunks and bring together to form a dough
  • Roll into 60g balls and place onto a parchment-lined baking tray with plenty of room for the cookie to ‘spread out’
  • Bake at 180*C for 8-10 minutes until a light golden colour around the edges


Take out of the oven and allow to cool for 5-10 minutes on the baking tray before transferring to a cooling rack. Once fully cooled, store in an airtight container.
TIP: If you want to make giant cookies, weigh 100g balls and bake for 14-16 minutes.
Tried this recipe?Let us know how it was!

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Perfect for tea-time and after-school snacks!

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