• ½ cup salted butter, softened (see substitutes below)
• ½ cup granulated sugar
• ½ cup light brown sugar, packed
• 1 large egg, room temperature
• 1 tsp pure vanilla extract
• 1½ cups all-purpose flour (see substitutes below)
• ½ tsp baking soda
• ¼ tsp baking powder
• 1 tsp flaky sea salt (Maldon or Fleur de Sel if you're feeling fancy)
• Chocolate chips — as many as your conscience will allow (we recommend at least ¾ cup, minimum)
• 1 tin of your favorite alice chocolate, broken into individual squares
• Optional but highly encouraged: rainbow sprinkles + a big scoop of vanilla ice cream

1. Preheat your oven to 375°F (190°C).
2. Prep your pan — line a baking sheet with parchment paper. No parchment? A silicone mat works great too.
3. Mix your dry ingredients — whisk together the flour, baking soda, baking powder, and flaky sea salt in a large bowl.
4. Add the wet ingredients — add your softened butter, egg, and vanilla to the bowl. Beat until a soft, cohesive dough forms. Don't overmix — we're making cookies, not a workout.
5. Fold in the chocolate chips — as many as humanly possible. No one has ever regretted adding more chocolate chips.
6. Scoop and roll — use a cookie scoop or your hands to roll the dough into balls (about 1.5 tbsp each). Space them out on your baking sheet — they need room to spread and breathe.
7. First bake — pop them in the oven for 6 minutes. Set that timer.
8. The magic moment — remove the cookies from the oven. The dough should still be about 20% raw. Gently press one square of alice chocolate (cookies for every mood!) into the top of each cookie, letting it sink slightly into the dough.
9. Second bake — return to the oven for 2–4 minutes, until the edges are just set and the alice chocolate is glossy and melted. Watch them closely — the difference between perfect and overdone is exactly one distracted scroll through Instagram.
10. Cool (if you can wait) — let them rest on the pan for at least 5 minutes. The alice chocolate will continue to set as it cools, creating that gorgeous glossy top.
11. Serve with a scoop of vanilla ice cream and sprinkles, or eat them warm and solo. No judgment either way.

Salted butter

• Unsalted butter + ¼ tsp extra salt
• Vegan butter (Miyoko's works great)
• Coconut oil (solidified)

All-purpose flour

• 1:1 gluten-free flour blend
• Oat flour (texture will be chewier and denser — in a good way)

Egg

• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested 5 min)

Light brown sugar

• Dark brown sugar (richer, more molasses-y flavor)
• Coconut sugar

Vanilla extract

• Vanilla bean paste (a little goes a long way)
• Almond extract (use ½ tsp — it's bold)

alice mushroom chocolates aren't just delicious — they're functional. Made with real 72% dark chocolate, potent nootropics, and functional mushrooms, each square is designed to support a specific feeling: productivity, calm, deep sleep, social energy, even arousal (yes, really). When you bake with alice, you're not just adding chocolate — you're adding intention. Choose your tin based on the vibe you're going for. Brainstorm for a productive afternoon baking session. Nightcap when you want a bedtime cookie that actually helps you drift off. Party Trick for when you're bringing a batch to a dinner party and want to be the guest everyone talks about.

Room temperature butter and egg matter more than you'd think — cold butter won't cream properly, and you'll end up with flat, greasy cookies instead of the tall, chewy situation we're going for. If you forget to take them out ahead of time, microwave the butter in 5-second bursts until just softened (not melted), and sit your egg in a bowl of warm water for 5 minutes. Also: do not skip the flaky sea salt. It's doing more work than it looks like. The contrast between salty, sweet, and the deep earthiness of alice dark chocolate is what makes these wildly craveable in a way that's genuinely hard to explain but extremely easy to eat.

This recipe is forgiving, flexible, and frankly begging to be experimented with. Brown your butter for a nuttier, more complex flavor. Chill the dough overnight for cookies that are thicker and chewier. Add a drizzle of tahini or peanut butter on top before serving. Swap in oat flour for a heartier, more rustic texture. The alice chocolate on top is the constant — everything else is your canvas. Whether you eat them warm with vanilla ice cream or pack them up for the week ahead, these cookies are proof that eating well and eating well aren't mutually exclusive. Functional mushrooms never tasted so good.