WHAT TO EXPECT:
Prep Time: 20 minutes | Chill Time: 2 hours | Cook Time: 45 minutes | Total Time: 3 hours 5 minutes
Rich dark chocolate cookies with white chocolate chips. Crisp on the edges and slightly fudge-y in the middle they are simply decadent.
*For helpful tips and how-to’s, make sure you read the whole post.
Let me tell you – these dark as night chocolate cookies are unreal. So rich and chocolatey with a crispy outside and fudgy center… they might be my favorite cookie I’ve made to date.
These first few months of 2021 have been spent devouring the works of Sarah J. Maas, which is where the inspiration for these chocolate cookies came from.
I decided to create this recipe as an ode to the Night Court – a dark chocolate cookie dough paired with white chocolate chips, reminiscent of the night sky.
What You’ll Find in This Post
- What You Will Need (Ingredients and No Special Equipment Required)
- Helpful Tip: Creaming the Butter and Sugar
- Helpful Tip: Do Not Over-Bake
What You’ll Need to Make Dark as Night Chocolate Cookies
These Dark as Night Chocolate Cookies are Wooden Spoon Approved
No mixer? No problem!
In an effort to be more inclusive of all kitchens and baking preferences, I’ve made sure these dark chocolate cookies can be made with a wooden spoon and a mixing bowl in lieu of a stand or hand mixer.
Ingredients for Dark as Night Chocolate Cookies
- Unsalted Butter
- Granulated Sugar
- Brown Sugar
- Eggs
- Instant Coffee (optional, but encouraged)
- All-Purpose Flour
- Dark Chocolate Cocoa Powder
- Kosher Salt
- Baking Soda
- White Chocolate Chips
If you can’t get your hands on dark chocolate cocoa powder, it’s not the end of the world! These chocolate cookies are still super good using normal cocoa powder.
Creaming the Butter and Sugar Together
For the most success, you want to make sure you use room-temperature butter (I set mine out a couple hours in advance, but that’s just me!) and room-temperature eggs.
Doing this does two things:
- It is WAY easier on your arm muscles. Creaming butter and sugar is a workout in itself, might as well make it a little easier on the arms 🙂
- You’re going to have a much easier time fulfilling the creaming process.
When you’re creaming the butter and sugar and then adding your eggs, you’re emulsifying your ingredients. Essentially you’re creating a homogenous mixture where all of your ingredients are equally dispersed and have come together on a molecular level to create your dough.
Having your butter and eggs at room temperature makes this process much easier. If one is colder than the other you’re going to have a harder time creating an emulsion.
Do Not Over-Bake these Dark Chocolate Cookies!
To get that soft center, you want to take these cookies out of the oven just as they’ve set and not a moment later.
If you let them over-bake, you run the risk of them becoming denser and cake-y.
If you make these dark as night chocolate cookies, be sure to let me know your thoughts and leave a review! And feel free to tag me at @ficklebea on Instagram so that I can see your amazing creations.
New to baking or nervous about spending more time in the kitchen? Check out My Kitchen Commandments for some helpful tips!
PrintDark as Night Chocolate Cookies
Rich dark chocolate cookies with white chocolate chips. Crisp on the edges and slightly fudge-y in the middle they are simply decadent.
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 45 minutes
- Total Time: 3 hours 5 minutes
- Yield: 36 small cookies 1x
- Category: Dessert
Ingredients
- 16 Tbsp. Unsalted Butter (softened to room temp)
- 3/4 c. Granulated Sugar
- 1/3 c. Brown Sugar
- 2 Eggs
- 1 tsp. Instant Coffee (optional, but encouraged)
- 1 3/4 c. All-Purpose Flour
- 1/2 c. Dark Chocolate Cocoa Powder (Hershey’s Cocoa in Special Dark recommended, but can use regular cocoa powder)
- 1 tsp. Kosher Salt
- 1 tsp. Baking Soda
- 1 12 oz. Bag White Chocolate Chips (Nestle tollhouse brand preferred, but can sub whatever chocolate you prefer)
Instructions
- In a medium bowl, whisk together dry ingredients until incorporated (all purpose flour, cocoa powder, kosher salt, baking soda). Set aside.
- In a stand mixer or with a hand mixer (still testing wooden spoon method), cream together the butter and sugars until light and fluffy.
- Add the eggs one at a time, allowing the first egg to incorporate completely before adding the second egg.
- After the second egg is completely incorporated, add the instant coffee and mix on medium for about 20 seconds.
- Stop the mixer and add the whisked dry ingredients to the bowl. Mix on the lowest setting (being careful not to spill any dry ingredients out of the bowl, can add in two portions if your lowest setting is too fast) until just combined.
- Add the white chocolate chips and gently mix to incorporate (I like to do this part by hand with a wooden spoon because my mixer likes to leave some chips at the bottom of the bowl).
- Portion out your cookies using a cookie scoop or Tablespoon (rolling by hand if using a tablespoon – might need to chill dough in the bowl for a bit first if doing it by hand) and place on a plate or cookie sheet lined with parchment paper and chill, covered, in the fridge for 2 hours.
- Once your cookies have chilled for two hours, preheat your oven to 350. Bake for 12-13 minutes on a sheet tray lined with parchment paper or a silicon baking mat. Cookies are finished baking once the cookies have puffed and the middle is just barely set. Remove from the oven and allow to cool on the tray for a few minutes before transferring cookies to a cooling rack or parchment paper on the counter. Repeat with the remaining dough.
Notes
To help with your shopping list, here are the ingredients based on where they’re located in the grocery store and the total quantity you will need for the recipe:
Dairy:
- Unsalted Butter (16 Tablespoons, or two sticks)
- 2 Eggs
Pantry
- Granulated Sugar (¾ cup)
- Brown Sugar (⅓ cup)
- All-Purpose Flour (1 ¾ cups)
- Dark Chocolate Cocoa Powder (½ cup) – Hershey’s Cocoa in Special Dark is recommended but can use regular cocoa powder
- Kosher Salt (1 teaspoon)
- Baking Soda (1 teaspoon)
- Instant Coffee (1 teaspoon) – optional, but encouraged
- White Chocolate Chips (12 ounces)
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