from our cocoa kitchen · SURFSTR
Double-chocolate cookies with SURFSTR cocoa
Deep cocoa flavour, chopped dark chocolate and a soft centre: twelve generous cookies made with SURFSTR Dutch-process cocoa containing 20–22% cocoa butter. Start with softened butter; no routine chilling is needed. This original adaptation has not been kitchen-tested.
- Active preparation
- 20 min
- Cooking / baking
- 24 min
- Resting / chilling
- 15 min
- Total time
- 59 min
12 cookies; 1 cookie per serving. Raw dough: 610 g, about 51 g each. Finished weight is not measured. Bake two trays separately, 10–12 minutes each (20–24 minutes total); allow 15 minutes cooling after the last tray. Total: up to 59 minutes, excluding butter softening.
Editorial recipe adaptation. Not yet kitchen-tested. Check ingredient labels for allergens.
02 / bring it together
let’s make it.
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Heat the oven
Preheat to 190°C conventional or 170°C fan. Line two 30 × 40 cm trays with baking parchment. Weigh 54 g beaten egg without shell.
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Cream and combine
Beat the softened butter and both sugars for 2–3 minutes, scraping down the bowl. Beat in the weighed egg until evenly combined.
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Make the dough
Sift together flour, SURFSTR cocoa, baking powder, bicarbonate and salt. Fold into the butter mixture just until no dry patches remain, then fold in all the chopped chocolate. Avoid prolonged beating.
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Portion
Divide into 12 equal mounds, about 51 g each. Place six on each tray with at least 6 cm between them and gently flatten their tops. Keep the second tray away from oven heat.
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Bake and cool
Bake one tray at a time on the middle shelf for 10–12 minutes. Edges should look set and the centres should no longer look wet or raw. Leave on the tray for 5 minutes, then transfer carefully to a rack for at least 10 minutes. Repeat with the second tray; baking time may vary with your oven.
The recipe in pictures
03 / the numbers
nutrition, clearly.
Calculated estimates, not laboratory measurements. Any per-100-g values use the stated estimated finished weight.
| Energy (kJ) | 927 |
|---|---|
| Energy (kcal) | 221 |
| Fat (g) | 10.14 |
| Saturates (g) | 6.12 |
| Carbohydrate (g) | 28.51 |
| Sugars (g) | 18.65 |
| Fibre (g) | 1.98 |
| Protein (g) | 2.94 |
| Salt (g) | 0.37 |
Per cookie, calculated from one twelfth of all ingredients; no toppings. Estimates, not laboratory measurements. SURFSTR does not publish saturates, sugars or salt here: these three cocoa values use a clearly identified 21%-fat alkalised Dr. Oetker cocoa proxy. Other figures use the named product labels; chocolate basis is Tesco 55% dark chocolate. Small undeclared fibre values are assumed negligible and “<0.1 g” label values use 0.1 g. EU carbohydrate excludes fibre. No per-100-g claim without a measured baked yield.
Tips and storage
Use soft, not melted, butter and cool trays to limit spreading. If the dough becomes greasy or too soft to scoop, chill for 15 minutes and add this to the total time. Keep the stated alkalised, high-fat cocoa; natural cocoa is not a direct swap. A different 55–60% dark chocolate is possible, but changes nutrition and may change allergens. Dairy-free or egg-free substitutions have not been validated. Cool completely before storing airtight for up to 3 days at cool room temperature; freeze baked cookies for up to 1 month. Thaw covered at room temperature.
SURFSTR · DUTCH PROCESS
it starts with cocoa.
SURFSTR Dutch-process cocoa contains 20–22% cocoa butter. Use the cocoa specified in the recipe: natural cocoa is not always a direct substitute.
Meet the cocoa