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Black Garlic Choc Chip Cookies


  • ½ cup white sugar

  • ¾ cup brown sugar, packed

  • 1 tsp salt

  • ½ cup unsalted butter (115g), melted

  • 1 egg

  • 1 tsp vanilla extract

  • 1 ¼ cups all-purpose flour (115g)

  • ½ tsp baking soda

  • 110g dark chocolate chunks (or your preference)

  • 40g chopped Springmount Fine Foods Black Garlic



  • In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.

  • Whisk in the egg and vanilla, beating until light ribbons fall of the whisk and remain for a short while before falling back into the mixture.

  • Sift in the flour and baking soda, then fold the mixture with a spatula - be careful not to overmix, which could cause the gluten in the flour to toughen resulting in cakier cookies.

  • Fold in the chocolate chunks and Black Garlic, then chill the dough for at least 30 minutes. (For a more intense toffee-like flavour and deeper colour, chill the dough overnight. The longer the dough rests, the more complex its flavour will be!)

  • Preheat oven to 180c. Line a tray with baking paper.

  • Scoop the dough with an ice-cream scoop onto tray, leaving at least 10 cm of space between cookies and 5 cm of space from the edges of the pan so that the cookies can spread evenly.

  • Bake for 12-15 minutes, or until the edges have started to turn golden.

  • Cool completely before serving.

  • Enjoy!

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