Decadent Chocolate Cookies by Kirsten Tibballs


Servings 15
Time Needed Prep
Ingredients 18
Difficulty Easy

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  • Chocolate Cookies
  • 1 120g (4.23oz) Plain (all-purpose) Flour
  • 1 30g (1.06oz) Callebaut Cocoa Powder
  • 1 5g (0.18oz) Cream Of Tartar*
  • 1 2g (0.07oz) Bicarbonate Of Soda
  • 1 2g (0.07oz) Sea Salt
  • 1 125g (4.41oz) Unsalted Butter
  • 1 200g (7.05oz) Callebaut 70-30 Dark Couverture 70%
  • 1 110g (3.88oz) Whole Eggs, At Room Temperature
  • 1 120g (4.23oz) Caster (superfine) Sugar
  • 1 130g (4.59oz) Brown Sugar
  • Vanilla Ganache
  • 1 235g (8.29oz) Fresh Cream 35% Fat
  • 1 10g (0.35oz) Heilala Vanilla Bean Paste
  • 1 8g (0.28oz) Inverted Sugar*
  • 1 35g (1.23oz) Unsalted Butter
  • 1 220g (7.76oz) Callebaut Dark 811 Couverture 54.5%
  • 1 80g (2.82oz) Callebaut Milk 823 Couverture 33%

Nutrition Information

Qty per
75g serve
Qty per
Energy 194.62066666667kcalcal 258.25460014154kcalcal
Protein 3.81gg 5.0557324840764gg
Fat (total) 15.65gg 20.766985138004gg
 - saturated 9.1073333333333gg 12.085102618542gg
Carbohydrate 10.51gg 13.946390658174gg
 - sugars 1.9646666666667gg 2.6070417551309gg
Dietary Fibre 0.87866666666667gg 1.1659589525832gg
Sodium 45.261333333333mgmg 60.060155697098mgmg

Nutritional information does not include the following ingredients: 2g (0.07oz) bicarbonate of soda, 10g (0.35oz) Heilala Vanilla Bean Paste

Please Note - Nutritional information is provided as a guide only and may not be accurate.

These Decadent Chocolate Cookies by Kirsten Tibballs are as what they are named.. absolutely decadent!

Be careful because you’ll eat a ton once you start!


  1. In a saucepan boil the cream, vanilla, inverted sugar and butter. (If you don't have inverted sugar, you can use honey.)

  2. Pour over the two couvertures in a bowl and whisk to combine.

  3. Cover with plastic wrap touching the surface of the ganache and cool at room temperature until it reaches a piping consistency.

  4. Preheat the oven to 160°C.

  5. Line 3 standard baking trays with Silpat mats or baking paper.

  6. Combine the flour, cocoa powder, cream of tartar, bicarbonate of soda and salt in a bowl. Set aside. (If you can't get cream of tartar, you can replace it by adding a small amount of lemon juice into the butter.)

  7. Melt the butter in a small saucepan or the microwave.

  8. Once fully melted, stir in the chocolate, and combine until smooth. If the chocolate doesn't completely melt from the heat of the melted butter, you can apply a little bit more heat. Leave at room temperature to cool.

  9. In the bowl of a stand mixer fitted with a whisk attachment, place the eggs, caster sugar and brown sugar and whisk for 5-6 mins until pale and light.

  10. Change to a paddle attachment and add the dry ingredients, until just combined.

  11. Add in the cooled chocolate and butter mixture and combine. Transfer the mixture into a piping bag fitted with a 12mm plain piping tube.

  12. Pipe approximately 30mm discs onto your lined trays, leaving room between to allow for spreading.

  13. Bake for 8-9 mins at 160°C until risen and with a cracked on top. Leave to cool on the trays.

  14. Once cool, turn over every second biscuit. Place the ganache once set into a piping bag with a 12mm plain piping tube.

  15. Pipe onto the turned over biscuits and then sandwich together.

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About Author

Raquel Neofit

Assistant Editor for Vanilla Magazine. Freelance Writer for all things lifestyle. Recipe Developer.

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