Bready or Not Original: “Coal” Double Chocolate Cookies

Posted by on Dec 6, 2023 in Blog, Bready or Not, brownies, chocolate, cookies | Comments Off on Bready or Not Original: “Coal” Double Chocolate Cookies

For about a decade, I had it in my head that I wanted to surprise my husband’s co-workers at the nuclear plant with coal cookies as a holiday surprise. I wasn’t sure how to go about it until I saw a brownie-style cookie recipe and decided evolve it with some modifications and a coating of sparkly black sugar. The result: “Coal” Double Chocolate Cookies.

Bready or Not Original: "Coal" Double Chocolate Cookies

These still taste like crunchy-chewy brownies. The black sugar adds a sweetly crisp outer layer… and in my case, it also turned tongues blue! I didn’t expect that, and it made the gag cookies even funnier to me. I don’t know if all black sugar brands will do that, so if you actually want that effect, you may need to do some testing.

Bready or Not Original: "Coal" Double Chocolate Cookies

These cookies were a hit at the nuclear plant, a delicious joke that everyone got. Do note that if you want to stick these in stockings, use small baggies–most of the sugar stays put, but some will come off. That’s the way the (coal) cookies crumble.

Bready or Not Original: "Coal" Double Chocolate Cookies

Bready or Not Original: “Coal” Double Chocolate Cookies

At a basic level, these are great brownie cookies, but if you roll the dough balls in black sugar crystals, you get "coal cookies" that are great for laughs at holiday time. This is coal that folks won't mind finding in their stocking (but do place the cookies in a bag so they don't shed sugar everywhere)!
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate, cookies, holiday, walnuts
Servings: 63 cookies
Author: Beth Cato


  • baking sheet
  • parchment paper
  • teaspoon scoop or spoon


  • 1 cup unsalted butter room temperature
  • 1 cup white sugar
  • 1/2 cup brown sugar packed
  • 1 teaspoon vanilla extract
  • 1 large egg room temperature
  • 1/3 cup baking cocoa sifted
  • 1 teaspoon espresso powder optional, for deeper chocolate flavor
  • 2 Tablespoons milk or half & half
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup walnuts chopped
  • 1 cup chocolate chips
  • 1 cup black sugar crystals for topping


  • Cream together butter, sugars, and vanilla. Beat in the egg. Add the cocoa, espresso powder (if using), and milk. Gradually add in the flour and baking powder, scraping the bottom of the bowl to incorporate everything. Fold in the walnuts and chocolate chips. Wrap dough with plastic wrap and set in fridge to firm up for 30 minutes.
  • Preheat oven at 350-degrees. Line a baking sheet with parchment paper. Place black sugar in a small bowl.
  • Use a teaspoon scoop or spoon to create a lump of dough. Roll it in black sugar to coat. Place spaced out on cookie sheet.
  • Bake for 9 to 11 minutes. Watch for the cookies to look set; it will otherwise be difficult to gauge doneness because of the cookies’ dark color. Let sit on sheet a few minutes, then move to a cooling rack. Pack cooled cookies in a sealed container at room temperature.