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Chocolate Chews

These pop-in-your-mouth treats are just right when you'd like a small, tasty bite to accompany a hot cup and a good conversation.
Yields 50x 2 in [5 cm] cookies





  • 2 ¼ cups [340 g] Rogers' Chocolates Fondue and Baking Wafers, Milk or Dark
  • 2 cups [240 g] all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup [110 g] unsalted butter, at room temperature
  • 1 ¼ cup [250 g] sugar
  • 2 large eggs



Preheat the over to 350ºF [180ºC]. Line two baking sheets with parchment paper.

Melt the chocolate wafers using a hot water bath or the microwave oven. Stir until completely melted and smooth. Remove the bowl from the water if you used a hot water bath and set aside to cool.

In a small bowl, combine the flour, baking soda, baking powder, and salt. Set aside.

In a large bowl, with a hand mixer, beat together the butter, and 1 cup sugar until light and smooth, about 3 minutes. Beat in the eggs, one at a time. Add the cooled melted chocolate and stir to combine. Gradually stir in the flour mixture until combined.

Put the remaining ¼ cup [50 g] sugar in a small, shallow dish. Roll the dough into 1 in [2.5 cm] balls, then roll the balls in the sugar to coat them. Place the balls onto the prepared baking sheets, leaving 2 in [5 cm] between the cookies; the cookies will spread as they bake.

Bake for 10 to 12 minutes, or until the tops are cracked and the centres are still soft. Let the cookies cool on the baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.

This recipe is courtesy of Amy Guittard from her Guittard Chocolate Cookbook.

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