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.