Belgian Iron Cookies

These classic Belgian Iron Cookies are a masterclass in textures, with crunchy edges giving way to chewy centers, all wrapped up in a rich, dark chocolate flavor. Made with a perfect balance of butter, sugar, and spices, these treats are sure to become a new favorite.

Ready Time

1 hrs 15 mins

Yields

5 servings

Ingredients

1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped dark chocolate or chocolate chips
1/2 cup chopped pecans or walnuts (optional)

Instructions

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, cream the butter and sugar until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

Beat in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Stir in the chopped chocolate and nuts (if using).

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 12-14 minutes or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Let the cookies cool and harden completely.

You should get around 5 delicious Belgian Iron Cookies, perfect for sharing (or not)!

Notes

Make sure to use room temperature butter for the best results – it’ll make a big difference in the final texture of your cookies.

If you’re using chocolate chips instead of chopped dark chocolate, be gentle when stirring to avoid breaking the chips.

Don’t overmix the dough, especially when adding the dry ingredients – stop as soon as everything is just combined.

If you’re feeling extra fancy, toast your nuts in a 350°F oven for 5-7 minutes to bring out their flavor before chopping.

Chilling the dough is crucial (ahem) – don’t skip this step, even if you’re tempted! The cookies will retain their shape better and bake up with a lovely texture.

Keep an eye on your cookies during the last 2 minutes of baking – they can go from lightly golden to burnt quickly.

And don’t be surprised if you end up with a few more or fewer cookies than 5 – the yield might vary depending on how generous you are with your tablespoon-sized scoops!