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Belgian Chocolate Cookies

A holiday favorite from the chef-owner of Traverse City’s Patisserie Amie.


1/2 pound butter

1 cup brown sugar

1/2 cup sugar

1 teaspoon vanilla extract

2 cups flour

1/2 cup cocoa

1 teaspoon baking soda

Pinch of sea salt

1/2 pound Belgian chocolate chunks  (such as Callebaut)


Preheat oven to 325°F. Cream together butter, brown sugar, sugar and vanilla. In separate bowl, sift flour, cocoa, baking soda, sea salt. Fold all ingredients, including Belgian chocolate chunks, together and drop on a cookie sheet. Bake 8–10 minutes at 325°F.