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!!!
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
- 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.
- Add in your vanilla, espresso, and eggs, one at a time. Mix until combined.
- Add in your cocoa. And mix. Start low. You do not want to start fast and have the cocoa come flying out at you!
- Go ahead and add your sifted or unsifted flour, baking soda, and salt. Do this on low as well, and stop once combined.
- Now add in your chocolate chips or chunks. And mix until just combined. Do not overmix.
- 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 :).
- Just scoop it out nicely spacing onto the cookie sheet.
- 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.
- 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.
- 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