Chocolate Flake Cookies
Satisfy your chocolate cravings with these irresistibly rich Chocolate Flake Cookies! Featuring a dreamy combination of cocoa-infused dough and melty chocolate flakes, these cookies strike the perfect balance between chewy and crispy. Made in just 25 minutes from start to finish, they’re ideal for busy weeknights, casual get-togethers, or indulgent snacking. The secret to their heavenly texture? A blend of soft brown sugar, granulated sugar, and a gentle folding of the chocolate flakes for that signature “burst-of-chocolate” bite. Perfect straight out of the oven with a glass of milk or as a treat in your weekly meal prep, these cookies are sure to become a household favorite.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.25 cups unsweetened cocoa powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups unsalted butter, softened
- 0.5 cups granulated sugar
- 0.5 cups brown sugar, packed
- 1 piece large egg
- 1 teaspoons pure vanilla extract
- 1.5 cups chocolate flakes (store-bought or crumbled from a chocolate bar)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, using either a handheld or stand mixer, cream together the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 2-3 minutes).
Add the egg and vanilla extract to the butter-sugar mixture and beat until fully incorporated.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to ensure soft cookies.
Fold in the chocolate flakes gently using a spatula, distributing them evenly throughout the dough.
Using a small cookie scoop or tablespoon, drop balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
Bake each sheet in the preheated oven for 8-10 minutes, or until the edges are set but the centers appear slightly underbaked. (The cookies will continue to firm up as they cool.)
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies warm with a glass of milk or store them in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
4925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.4 g | 348% | |
| Saturated Fat | 165.2 g | 826% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 1422 mg | 62% | |
| Total Carbohydrate | 594.6 g | 216% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 405.3 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 432 mg | 33% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 2464 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
