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Halloween season is upon us, and I could not be more excited to share this recipe with you! It is a spin off as a non roll out from the Black Magic Sugar Cookie recipe. However, as the other recipe is designed so to not spread and hold its shape, this recipe is made to just purely enjoy the flavor.
I love the look of a dark cookie to the point of it being almost black, but I really did not want to utilize black food gel coloring. Sure you can achieve it with black food gel coloring, but capturing the chocolate goodness with natural flavors just seemed like a better challenge to me. I once again went directly to my newest best friend – black cocoa.
Black Cocoa has without a doubt become one of my favorite ingredients. The flavor, the color, I love all of it and its possibilities. This recipe did take a few attempts to get just right, but I am happy to share that all those attempts cultivated different variations of how you can create this cookie! While this blog post will only share stuffing them with baking chocolate or topping with oreos, I do have a Halloween tutorial coming up that will walk you step by step on how to stuff the cookie with a neon green creme filling.
Also, still excited to be able to offer you a discount from Hedley & Bennett on their amazing aprons and other products. Use code DESSERTPANTRY to receive 15% off your purchase.
Q & A
Can I substitute with dutch cocoa powder?
Of course!….But you won’t get that deep dark (almost black) color as shown in the photos. This recipe is designed so you specifically use the black cocoa, so I highly recommend you follow the recipe as is.
Can I use bittersweet chocolate vs. semi-sweet chocolate?
I recommend semi sweet chocolate for this recipe because it will help balance out the richness of the black cocoa.
Do I have to use a scale?
I HIGHLY recommend using a scale because it will provide you with a replication of what I made in my own kitchen.
Tools For The Job
Black Magic Chocolate Espresso Cookie Recipe
Yields: Approximately a dozen cookies
Prep Time: 30 minutes
Chill Time: 30 minutes
Bake Time: 11 – 12 minutes
Total Time: Approximately 2 hours
290 g (2 cups) all purpose flour
227 g (1 cup) unsalted butter, room temperature
120 g (3/4 cup) light brown sugar, tightly packed
50 g (1/4 cup) granulated sugar
40 g (slightly less than 1/2 cup) black cocoa
1 egg + 1 egg yolk
2 tsp pure vanilla extract
1 tsp espresso powder
1/4 tsp baking soda
1/4 tsp salt
4 oz baking chocolate, semi-sweet (optional)**
1 cup semi-sweet chocolate chips (optional)**
8 – 10 chopped oreos (optional)**
Combine flour, black cocoa, espresso powder, baking soda and salt in a bowl and sift together. Set aside.
In a stand mixer (or using a hand mixer) fitted with a whisk attachment, combine and cream butter and both sugars on medium low. Cream for approximately 1 to 2 minutes, or until you see the mixture light and fluffy. Add one egg and mix on medium low until almost combined. Scrape down bowl and add egg yolk, and then mix on medium low until just combined. Add vanilla and mix on medium low until just combined. Add dry ingredients to wet ingredients and mix on low. Once the dry mixture has been halfway incorporated turn up mixer speed to medium and mix until ingredients are just combined.
Using the 3 tbsp ice cream scoop, scoop up the dough and drop onto parchment paper on the baking sheet. (See notes below for how to add additional toppings for flavoring**) Place in freezer for 30 minutes, or place in refrigerator for about 1 to 2 hours.
Preheat oven to 375 F. Remove cookies from freezer/refrigerator and place into oven. Bake for 12 minutes, or until you see the edges begin to slightly crisp (the bake time will depend on the size of the cookie. If you opt to make a smaller cookie then your bake time will decrease). Remove from oven and place on wire rack to cool. Allow to cool completely before enjoying.
**You can fancy up these cookies with baking chocolate, chocolate chips or oreos….or all of the above! You can take a piece of baking chocolate and stuff into the middle of the cookie prior to freezing/refrigerating. Or you can add chocolate chips to the batter by folding it in with a spatula prior to freezing/refrigerating. Or you can chop up oreos and fold into the batter or even top the cookie with them prior to freezing/refrigerating. You can even combine all 3 if you’d like for the ultimate chocolate overload cookie.