Hi friends! Black-colored food has always fascinated me, from squid ink pasta to black sesame anything. And as far as chocolate goes, the darker, the better. If you’re a fan of Oreos, you’ll love these cookies. And even if you’re not a fan of Oreos, you should try baking with black cacao (or cocoa). Your food will be alluringly black, taste great, and you’ll probably never have to reach for black food coloring or activated charcoal again. Baking soda also works well with black cocoa, and you’ll find you’re cookies setting nicely, having a wonderful crisp, and yet still retain a seductively soft center.

If you eat these, just be sure to check your teeth after you’re done. And during the holidays, decorate them as you please. For my cookies, I topped them (while they were still hot) with extra chocolate, marshmallows that were cut in half, crushed peppermint candy, and gold flakes. YOU CAN’T GO WRONG WITH GO FLAKES! IF ONLY THEY WEREN’T SO EXPENSIVE, I’d cover the tops of my milk bread with sheets of edible gold.

Happy baking, happy eating, and happy holidays, fam! Drop a comment, ask a question, or just say hi!

Note: How are these cookies sublty Asian? They’re slightly umami-ful takes to the addition of miso! If I were to make a spicy version of these cookies, I would add gochujang. What do you think?

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Triple Chocolate Black Cocoa Cookies Recipe by Kat Lieu

Yield

7 to 8 big cookies

Author

Kat Lieu

Prep time

20 Min

Cook time

18 Min

Inactive time

30 Min

Total time

1 H & 7 M

Triple Chocolate Black Cocoa Cookies Recipe by Kat Lieu

Friends, if you love oreos, these are the cookies for you. They're perfectly soft in the center and crispy around the edges, and so rich in chocolate flavor. Be generous with your mixins and use a combination of white and bittersweet chocolates (chunks and chips, there are no rules!). Enjoy these with oat milk or any milk of your choice. Dunk them in! Share with your loved ones. These are perfect for gifting, especially if you decorate them. During the holidays, they are perfect with a melty marshmallow and a sprinkling of crushed peppermint candy, or candy cane (you know you'll probably have leftover candy cane this year, like every other year!)

Ingredients

For the cookies

10 tablespoons unsalted butter
1/2 cup packed dark brown or brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon miso (red or white)1 teaspoon vanilla extract (optional)
1 cup all-purpose flour
1/2 cup Dutch-processed black cocoa (if you don't want your cookies to be very black, use regular cocoa)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
About 2 cups chocolates (chips, chunks, mix of white and bittersweet chocolates)

For the optional toppings

Marshmallows, cut in half
Crushed peppermint candy
Gold flakes
Sea salt flakes
Extra chocolate

Instructions

To make the cookies

In a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until paler and fluffy, a few minutes. Add the egg, miso, and optional vanilla extract and mix until combined. Scrape down the sides of the bowl as needed.
Tip or sift in all the dry ingredients and mix on low speed until fully incorporated, scraping down the sides of the bowl as needed. Toss in the chocolate and fold with a spatula to distribute throughout the dough.
Line a baking sheet with parchment paper. Scoop large balls of dough onto the prepared baking sheet, leaving at least 2 inches between each ball. You should have enough for 6 cookie balls. It's up to you if you want to flatten them or not. I like them thick, rustic, and chunky. Freeze, uncovered, for about 30 minutes. Alternatively, freeze all of the dough before scooping them.
Meanwhile preheat the oven to 350°F (180°C) with a rack in the center. Bake the cookies for about 18 minutes, until the centers are set and the edges are crispy. Remove from oven and add marshmallows and other toppings directly on the hot cookies. Let the cookies cool and set on the baking sheet directly. Enjoy!