This week, I was stuck on which recipe to share with you all. I have so many classics that are always timeless but I was feeling so creative. Lately, I’ve been journaling every day and reading as much as possible, so I feel like I needed to keep my creative streak running! I was out shopping around, looking for new ingredients and I came across a black powder which was titled “black cocoa”. I’ve seen a recipe on Pinterest for “blackout chocolate cake” and I decided to buy some and put my own twist on this recipe and I turned the black cocoa into these super fudgy, blackout cookies.
Dark chocolate lovers rejoice! I’ve always preferred chocolate over candy, but ultimately, dark chocolate over all. I debated upon using white chocolate but I knew that I’d be most satisfied with dark, so I followed my heart on this one. I bet these cookies would be just as delicious with any kind of chocolate stuffed inside them, so get creative and try your own combinations!
I brought a few of these to work for my coworkers to sample, and I was given raving reviews claiming that this was the absolute best cookie that they had ever tasted. I think the most important thing about nailing the perfect cookie is ensuring the proper temperature of the ingredients. As I had just purchased the stick of butter, it wasn’t perfectly softened. I did try to rush it a little so the butter wasn’t as soft as I would have liked, but it helped to keep the firmness of the dough. And when all else fails and your dough is still too sticky, add more flour to stiffen it. I also choose to scoop my cookies into baseball-size mounds because they do tend to spread on the pan. Scooping the dough into balls ensures that the optimal height is obtained once the cookie has baked.
I know that cookies can be tricky because they do continue to bake once removed from the oven, so I always recommend under-baking them and allowing the centres to drop in order to create a chewy cookie. If you have any questions, feel free to leave me a comment or send me a direct message on Instagram. On a final note, don’t let the colour of these freak you out. They’re like a homemade twist on an Oreo cookie but improved with the added chocolate. I promise you these won’t disappoint!
Prep time: 15 minutes
Cook time: 12 minutes
1 cup butter, lightly softened
2 cups granulated sugar
1 tsp vanilla
3/4 cup black cocoa powder
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
2 cups all-purpose flour
1 cup chopped dark chocolate
1.Preheat oven to 325F.
2. With a stand mixer, cream softened butter with sugar.
3. Add in eggs and vanilla and beat thoroughly.
4. Add in all dry ingredients and mix until just combined.
5. Fold in dark chocolate chunks.
6. With an ice cream scoop, scoop dough into balls onto a cookie sheet lined with parchment paper.
7. Bake for 12 minutes. Cookies may look under-baked, but will continue baking on pan while they cool.