Soft chocolate crescent cookies
Prep time
Cook time
Total time
Serves: 32-35 cookies
  • 1 cup (240 g) butter, room temperature
  • 1 cup (200 g) sugar (I used coconut sugar)
  • 8 egg yolks
  • 1½ cup (240 g) dark chocolate, grated or melted
  • 8 egg whites + pinch of salt
  • 2 cups (240 g) all-purpose flour (I used spelt flour)
  • For sugar glaze:
  • 1¾ cup (200 g) powdered sugar
  • 5 tbsp lemon juice
  • Note: 1 cup = 250 ml
  1. Preheat oven to 170 C / 338 F. Line a large baking tray with baking paper.
  2. Mix egg whites with a pinch of salt until firm peaks form. Set aside.
  3. In another bowl mix softened butter, sugar and egg yolks until you get a smooth creamy mixture.
  4. In the yolks mixture stir in grated or melted chocolate and stir using a wooden spoon.
  5. Alternately add whipped egg whites and flour and stir well until all ingredients are combined.
  6. Pour and spread mixture into prepared baking tray. Bake 25-30 min.
  7. While it's baking, prepare the sugar glaze by mixing powdered sugar and lemon juice for about 10 minutes until smooth and glossy.
  8. Remove from the oven and immediately while still hot pour the sugar glaze over the baked dough.
  9. Take a glass and press it into a corner to make the circle shape and transfer it to a large plate. Press the glass again so you make the crescent / half-moon shape. Repeat making half-moon shapes directly in the baking tray and keep transferring them to the plate.
  10. Leave the to cool and store in metal cookies box or airtight container. Enjoy!
Recipe by Travelling oven at