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: 63cookies
Author: Beth Cato
Equipment
baking sheet
parchment paper
teaspoon scoop or spoon
Ingredients
1cupunsalted butter room temperature
1cupwhite sugar
1/2cupbrown sugar packed
1teaspoonvanilla extract
1large egg room temperature
1/3cupbaking cocoa sifted
1teaspoonespresso powder optional, for deeper chocolate flavor
2Tablespoonsmilk or half & half
1 3/4cupsall-purpose flour
1/2teaspoonbaking powder
1cupwalnuts chopped
1cupchocolate chips
1cupblack sugar crystals for topping
Instructions
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.