Dark Chocolate Vanilla Cookies

Featured in: Kuchen & Torten

Diese saftigen Kekse verbinden dunkle Schokolade mit einer feinen Vanillenote zu einem unwiderstehlichen Genuss. Der Teig wird mit Kakao und braunem Zucker verfeinert, was den Geschmack intensiv macht. Kleine Stücke dunkler und weißer Schokolade sorgen für eine gelungene Textur und besondere Geschmackserlebnisse. Die einfache Zubereitung erlaubt eine schnelle Umsetzung, ideal für Backfans, die intensive Aromen lieben. Ein Hauch Vanilleextrakt unterstreicht die harmonische Komposition.

Updated on Fri, 27 Feb 2026 09:57:00 GMT
Dunkle Schokoladen-Vanille-Kekse mit einer reichen, zähen Textur und einem Hauch von Milch. Merken
Dunkle Schokoladen-Vanille-Kekse mit einer reichen, zähen Textur und einem Hauch von Milch. | kocholia.com

There's something about dark chocolate that makes you want to whisper when you taste it, and these cookies capture exactly that feeling. My kitchen smelled like a cocoa dream last Tuesday when I was experimenting with darker, moodier desserts, and somehow I landed on this Shadow Milk Cookie inspiration. The milk swirled through the dough creates this unexpected softness inside all that rich chocolate intensity. It felt like discovering a secret recipe that's been hiding in plain sight.

I made a batch for my neighbor who mentioned offhandedly that she missed really good homemade cookies, and watching her face when she bit into one made the whole mixing process worth it. She said they tasted like something from a fancy bakery but felt like home, which is exactly what I was chasing with these.

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Ingredients

  • All-purpose flour (1 3/4 cups): The foundation keeps everything tender without being cakey, so don't sift unless you've been measuring by piling flour into the cup.
  • Dutch-process cocoa powder (1/2 cup): This makes the difference between good chocolate cookies and ones that actually taste like luxury—it's darker and smoother than regular cocoa.
  • Baking soda (1 tsp): This is your secret for that slightly puffy, chewy texture that happens when you pull them out at just the right moment.
  • Fine sea salt (1/2 tsp): A tiny amount actually amplifies the chocolate flavor instead of making them taste salty.
  • Unsalted butter (3/4 cup): Room temperature is crucial because cold butter won't cream properly and you'll end up with dense cookies that frustrate you.
  • Dark brown sugar and granulated sugar (1 cup and 1/2 cup): The brown sugar gives that molasses depth while granulated keeps things from being too heavy.
  • Eggs (2 large): Room temperature eggs mix in smoothly and help create that tender crumb structure.
  • Vanilla extract (2 tsp): Real vanilla makes this taste like something you'd find in a proper bakery, not the grocery store shelf.
  • Almond extract (1/2 tsp, optional): This is the ingredient nobody talks about but absolutely should—it adds a mysterious undertone that makes people ask what you did differently.
  • Dark chocolate chunks (1 1/4 cups): Use 70% cocoa or whatever darkness calls to you, and buying chunks instead of chips gives better melting texture.
  • Whole milk (1/2 cup): This gets mixed into the dough and creates an almost custard-like softness that regular recipes miss entirely.
  • White chocolate chips (1/2 cup): These swirl through the dark chocolate like cream and add a subtle vanilla note without tasting artificial.

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Instructions

Heat your oven and prep your pans:
Set the oven to 350°F and line two baking sheets with parchment paper so the bottoms don't brown too aggressively. This temperature is cooler than most cookies call for, which actually helps develop better texture.
Combine all your dry ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until everything looks evenly mixed and there are no little cocoa powder pockets. Set this aside because you'll be switching between wet and dry in a moment.
Cream butter and sugars together:
Beat the softened butter with both sugars in a large bowl for about 2 to 3 minutes until it looks light and fluffy, almost mousse-like. This step matters more than people think because it incorporates air that helps cookies rise.
Add your eggs and extracts:
Drop each egg in one at a time and beat well after each addition so everything emulsifies properly. Mix in the vanilla and almond extracts until you can smell that distinctive aroma.
Alternate wet and dry, careful not to overmix:
On low mixer speed, add about half the dry mixture, then half the milk, then the remaining dry, then the remaining milk, ending with the dry ingredients. Stop as soon as everything comes together because overmixing makes cookies tough, not tender.
Fold in the chocolates gently:
Use a spatula to fold in the dark chocolate chunks and white chocolate chips, working carefully so you don't deflate all the air you just incorporated. You want them distributed throughout but not compacted.
Scoop and space your cookies:
Using a cookie scoop or rough tablespoon, place dough about 2 inches apart on your prepared sheets because these puff up slightly. They don't spread aggressively, but you want room for that gentle rise.
Bake with intention:
Bake for 11 to 13 minutes, watching for edges that look set while centers still look slightly soft and puffy. Pull them out when you see just a tiny bit of wobble in the middle because they'll finish cooking on the hot pan.
Cool strategically:
Leave cookies on the sheets for 5 minutes so they firm up enough to move without breaking, then transfer to a wire rack for complete cooling. This two-stage cooling is what gives you that perfect texture.
Merken
| kocholia.com

These cookies became my go-to when I needed to bring something to a gathering but didn't want to stress about it, and people always ask for the recipe afterward. That moment when someone closes their eyes while eating something you made is worth every bit of the 32 minutes of preparation and baking time.

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The Milk Swirl Magic

The whole milk mixed into the dough is the element that separates these from standard chocolate cookies, creating an almost creamy texture that lingers on your tongue. I learned this by accident when I was experimenting with ways to make cookies less dry, and it absolutely changed my approach to baking sweet things. It's like the dough remembers it contains milk long after it's baked.

Chocolate Quality Matters Here

Using decent dark chocolate makes a real difference because cheap chocolate tastes waxy and one-dimensional, while quality chocolate melts on your tongue and reminds you why you love this flavor in the first place. I've made these with grocery store chips when I was in a rush, and the difference between those and versions made with proper chocolate is honestly striking. Spend the extra dollar or two on chocolate chunks that actually taste like something.

Making These Your Own

Once you've made these a few times, you'll start seeing them as a base for whatever chocolate mood you're in. The white chocolate chips can be swapped for milk chocolate if you prefer less contrast, and the almond extract is truly optional if you want pure chocolate and vanilla. Some people sprinkle flaky sea salt on top before baking for an extra layer of sophistication.

  • If you want them dairy-free, plant-based milk and vegan chocolate work perfectly in this recipe.
  • Store these in an airtight container for up to 5 days, though they rarely last that long.
  • These pair beautifully with cold milk or dark roast coffee, which is when they truly shine.
Sinnliche Schokoladen-Vanille-Kekse mit dunklen Schokoladenstückchen und einer zarten Milchnote. Merken
Sinnliche Schokoladen-Vanille-Kekse mit dunklen Schokoladenstückchen und einer zarten Milchnote. | kocholia.com

These cookies taste like indulgence wrapped in something comforting, and they've become the recipe I reach for when I want to impress people without overthinking it. Make them once and you'll understand why I keep coming back to them.

Fragen rund um das Rezept

Welche Schokoladensorte eignet sich am besten?

Dunkle Schokolade mit mindestens 70 % Kakaoanteil sorgt für intensiven Geschmack und angenehme Bitterkeit.

Kann Milch durch Pflanzendrinks ersetzt werden?

Ja, pflanzliche Milchalternativen funktionieren gut und machen die Zubereitung milchfrei.

Wie erkennt man die perfekte Backzeit?

Die Kekse sind fertig, wenn die Ränder fest sind, die Mitte jedoch noch leicht weich und aufgebläht erscheint.

Welche Rolle spielt der Vanilleextrakt?

Er ergänzt die Schokoladenaromen mit einer feinen, aromatischen Süße und rundet den Geschmack ab.

Kann ich statt Butter eine vegane Alternative nutzen?

Ja, vegane Margarine sorgt für ähnliche Ergebnisse und passt besonders bei milchfreier Zubereitung.

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Dark Chocolate Vanilla Cookies

Saftige Kekse mit dunkler Schokolade und Vanille, einfach zubereitet und herrlich aromatisch.

Vorbereitungszeit
20 Min.
Kochzeit
12 Min.
Gesamtzeit
32 Min.

Kategorie Kuchen & Torten

Schwierigkeitsgrad Easy

Herkunft Amerikanisch

Ertrag 24 Portionen

Ernährungshinweise Vegetarisch

Zutaten

Trockene Zutaten

01 1 3/4 Tassen (220 g) Allzweckmehl
02 1/2 Tasse (45 g) niederländisches Kakaopulver
03 1 Teelöffel Backnatron
04 1/2 Teelöffel feines Meersalz

Feuchte Zutaten

01 3/4 Tasse (170 g) ungesalzene Butter, erweicht
02 1 Tasse (200 g) dunkler Zucker, gepresst
03 1/2 Tasse (100 g) Kristallzucker
04 2 große Eier, Zimmertemperatur
05 2 Teelöffel reines Vanilleextrakt
06 1/2 Teelöffel Mandelextrakt, optional

Zusatzstoffe

01 1 1/4 Tassen (200 g) dunkle Schokoladenstücke oder -chips, 70% Kakao empfohlen
02 1/2 Tasse (120 ml) Vollmilch
03 1/2 Tasse (60 g) weiße Schokoladenchips

Anleitung

Schritt 01

Ofen vorbereiten und Backbleche vorbereiten: Backofen auf 350°F (175°C) vorheizen. Zwei Backbleche mit Pergamentpapier auslegen.

Schritt 02

Trockene Zutaten mischen: In einer mittleren Schüssel Mehl, Kakaopulver, Backnatron und Salz zusammen schlagen. Beiseite stellen.

Schritt 03

Butter und Zucker cremig schlagen: In einer großen Rührschüssel die erweichte Butter mit dunklem und Kristallzucker etwa 2-3 Minuten lang schlagen, bis die Mischung cremig und hell ist.

Schritt 04

Eier und Extrakte hinzufügen: Eier nacheinander hinzufügen und nach jeder Zugabe gut durchmischen. Vanille- und Mandelextrakt hinzufügen.

Schritt 05

Trockene Zutaten und Milch einarbeiten: Bei niedriger Geschwindigkeit abwechselnd die trockenen Zutaten und Milch in zwei Portionen hinzufügen, mit den trockenen Zutaten beginnen und enden. Nur bis zur Vermischung verrühren und nicht überarbeiten.

Schritt 06

Schokolade unterheben: Dunkle Schokoladenstücke und weiße Schokoladenchips mit einem Spatel vorsichtig unterheben.

Schritt 07

Teig auf Backbleche portionieren: Mit einem Teelöffel oder Cookie-Portionierer etwa 2 Esslöffel Teig auf die vorbereiteten Backbleche geben und etwa 5 cm Abstand zwischen den Keksen lassen.

Schritt 08

Backen: 11-13 Minuten backen, bis die Kanten fest sind, die Mittelpunkte aber noch leicht weich und aufgeblasen aussehen.

Schritt 09

Kekse abkühlen: Aus dem Ofen nehmen und Kekse 5 Minuten auf den Backblechen abkühlen lassen, bevor sie auf ein Kühlgitter zum vollständigen Abkühlen übertragen werden.

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Benötigtes Equipment

  • Rührschüsseln
  • Elektromixer, Stab- oder Handmixer
  • Schneebesen
  • Spatel
  • Backbleche
  • Pergamentpapier
  • Kühlgitter
  • Cookie-Portionierer, optional

Allergenhinweise

Prüfe jede Zutat auf mögliche Allergene und konsultiere im Zweifelsfall eine medizinische Fachkraft.
  • Enthält: Weizen (Gluten), Milch, Eier, mögliche Nussallergene (bei Verwendung von Mandelextrakt), Soja (kann in Schokolade enthalten sein).
  • Immer Zutatenetiketten auf Allergene prüfen, falls unsicher.

Nährwerte (pro Portion)

Diese Angaben dienen nur der Orientierung und ersetzen keinen medizinischen Rat.
  • Kalorien: 175
  • Fett: 8 g
  • Kohlenhydrate: 25 g
  • Eiweiß: 2.5 g

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