FoodGirl and the kitchen

Diamond Speckled Chocolate Lump of Coal Cookies – 25 Days of Holiday Treats!

No one likes coal in their stockings, but these are little chocolaty coals… I’ll take a dozen! These cookies are the kind of treats that all children scream for, and all adults sneakily eat in the corners of their kitchen after the children have gone to sleep.

I discovered these cookies back in high school, devouring 3 cookies every morning without gaining an ounce… to be a teenager again! And after high school I never saw them again.

I was never much of a baker, but my cravings suddenly started getting the best of me, and I decided I am DEFINITELY creating my own recipe. It was a necessity. It was fate. It was the right thing to do. Once I completed my recipe experiments, I stood over the freshly baked batch of cookies, willing for them to cool faster and then finally bit into the cookie. It was a Chocolate perfection! Happy Holidays Everyone!!!

INGREDIENTS:

1/2 pound unsalted butter at room temperature
1 cup light brown sugar, packed
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs at room temperature
1 tbsp brewed espresso
2/3 cup good unsweetened cocoa
2 cups flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 pounds good white chocolate, coarsely chopped

DIRECTIONS:

  1. We start with the sugars and the ROOM TEMPERATURE butter in a mixing bowl of an electric mixer fitted with the paddle attachment, until light and creamy, about 3 minutes. Because we have brown sugar in here, the cookies tend to be a bit chewier… which we like.
  2. Add in your vanilla, espresso, and eggs, one at a time. Mix until combined.
  3. Add in your cocoa. And mix. Start low. You do not want to start fast and have the cocoa come flying out at you!
  4. Go ahead and add your sifted or unsifted flour, baking soda, and salt. Do this on low as well, and stop once combined.
  5. Now add in your chocolate chips or chunks. And mix until just combined. Do not overmix.
  6. With an ice cream scoop, scoop out the cookie dough and place it onto your cookie sheets. Now what I did NOT do is to roll them in your hands after scooping to smooth them out. This is why mine look a little rough. It’s ok… still tastes great… and they do look a little more like coal though :).
  7. Just scoop it out nicely spacing onto the cookie sheet.
  8. Moving on: wet your hand and press down on the cookie balls, ever so slightly with the palm of your hand to flatten them out a bit.
  9. Now place them in the oven for exactly 15 minutes. The cookies will seem underdone. THAT’S OK!!! This will ensure they are super soft and chewy.
  10. Let them cool slightly, for about a minute or two, lift up with a spatula and move them onto a cooling rack.

FOR A STEP-BY-STEP TUTORIAL MAKE SURE TO CHECK OUT MILA’S WEBSITE GIRLANDTHEKITCHEN.COM

Mila Furman

 

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