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Dark as Night Chocolate Cookies

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Rich dark chocolate cookies with white chocolate chips. Crisp on the edges and slightly fudge-y in the middle they are simply decadent.

Ingredients

Units Scale
  • 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

  1. In a medium bowl, whisk together dry ingredients until incorporated (all purpose flour, cocoa powder, kosher salt, baking soda). Set aside.
  2. In a stand mixer or with a hand mixer (still testing wooden spoon method), cream together the butter and sugars until light and fluffy.
  3. Add the eggs one at a time, allowing the first egg to incorporate completely before adding the second egg.
  4. After the second egg is completely incorporated, add the instant coffee and mix on medium for about 20 seconds.
  5. 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.
  6. 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).
  7. 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.
  8. 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)

Find it online: https://ficklebeabakehouse.com/dark-as-night-chocolate-cookies/

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