Description
Being on Santa’s Naughty List has never been sweeter! š š¼š¤¶š¼ These Lump of Coal Cookies have craggy edges, a fudgy center, and rich flavor from black cocoa and bittersweet chocolate chips.
Rolled in sugar and baked just until set, theyāre the perfect treat for holiday cookie plates or festive hot cocoa breaks!
Ingredients
Scale
- Ā½ cup cold unsalted butter, diced into cubes
- 1 cup packed light brown sugar
- Ā½ cup granulated sugar, plus ā cup extra to coat the cookies
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cupsĀ Bobās Red Mill Unbleached White Organic All-Purpose Flour
- Ā½ cup black cocoa powderĀ (can substitute Dutch process cocoa powder)
- 1 Ā½ teaspoons baking powder
- Ā½ teaspoon baking soda
- 1 teaspoon instant coffee or espresso powder
- 1 teaspoon kosher salt
- 2 cupsĀ dark chocolate chips
Instructions
- Mix the wet ingredients: To the bowl of stand mixer, add the cold butter, brown sugar, and granulated sugar. Using the paddle attachment, beat on medium speed for 4-5 minutes, until well combined. Add the eggs and vanilla, mixing until fully incorporated.
- Mix in the dry ingredients: In a separate large bowl, whisk together the flour, black cocoa powder, baking powder, baking soda, instant coffee/espresso, and salt, breaking up any lumps in the cocoa powder. Gradually mix the dry ingredients into the wet mixture. When the dough is almost fully combined, add the chocolate chips and mix until just incorporated.
- Portion and chill the cookie dough: Divide the cookie dough into 18-20 balls, about 3 tablespoons each. For quickness and ease, I like to use a spring-loaded cookie scoop to portion the dough. Then, for the “lump of coal” effect, reshape each portion with your hands, making the edges rough and keeping the shape slightly tall. Arrange the dough balls on a baking sheet and refrigerate for 30 minutes to 1 hour before baking.
- Baking prep: Preheat the oven to 350Ā°F. Line two baking sheets with parchment paper and set aside. Roll the chilled dough balls in the reserved granulated sugar until evenly coated, then place them on the prepared baking sheets, spacing them 3 inches apart.
- Bake the bittersweet chocolate cookies: Working with one baking sheet at a time, transfer the cookies to the oven and bake for 10-12 minutes. Do not overbakeāthe edges and tops should be set, but the centers will still be slightly soft. Let the cookies cool on the baking sheet just until they set.Ā
- Serving: Once the cookies are set, enjoy! These are a delicious treat with coffee or hot cocoa and make a festive addition to any holiday cookie plateāeven for those on the Naughty List! š
Notes
- Storage: These bittersweet chocolate cookies are best enjoyed within 2-3 days of baking, though you can store any leftovers covered at room temperature for up to 4-5 days.
- Make-Ahead:Ā These bittersweet chocolate cookies are perfect for holiday baking, and I often prep a double or triple batch for my holiday cookie plates. To streamline prep, make the dough in one go (Steps 1-3). After portioning, place the dough balls on a baking sheet and chill them completely in the refrigerator. Then transfer to large, resealable bags. Unbaked dough balls will keep for 2-3 days in the fridge or up to 3 months in the freezer. You can bake straight from the refrigerator, adding 2-3 minutes if needed. For frozen dough, thaw in the fridge before baking.