recipe 07: black cocoa choc chip cookies

pearl sugar *optional

You know what I find super annoying? When someone shares a recipe with a rando, semi-obscure ingredient that calls for so little of the package and then they never share another recipe with that ingredient!!

I personally want to get into the habit of sharing at least two recipes that use a specialty ingredient. So, at the very least you have another option on how to use it up-without having to scour the internet hoping someone else shared a recipe with it. AKA I just want you to make the recipes I share because it’s a big form of validation to me <333 LOL

A lot of you have made the black cocoa marble cookies I re-shared a few weeks ago (thank you!! love to see it!!). If you made them, you probably noticed black cocoa was not something that you could just go to your local grocery store and pick-up. Even most specialty stores around me don’t carry it. So, for the most you have to resort to buying it online. Which, black cocoa has really had a moment over the past few years, so I’m surprised it hasn’t become more widely available. To me, anything that I cannot get at a nationwide grocery store is considered “specialty” even if it does seem pretty run of the mill.

I made a batch of these black cocoa chocolate chip cookies this week (along with 4 other baked goods… I’m insane-I know) so share with my friends while we watched “10 Things I Hate About You” at Cinespia! TBH, they were the belle of the ball, star of the show! What makes them so perfect, is they are big ass cookies, that get ever so slightly underbaked so as they cool and set up- they have this almost brownie like texture in the center with a little crunch at the end. They also get rolled in a bit of pearl sugar (totes optional) which I love because it gives them this Oreo O’s cereal vibe. The contrast of the ultra dark cookie with the bright white sugar coating (reminiscent of aquarium gravel) tells your brain, this may not look like an Oreo but I’m sure it’s gonna taste like one!

the cookies & the mini 3-tiered cake I made for literally just 5 people… insanity!!

These cookies will also be making an appearance in this weekends pastry box, which as a subscriber you get early access to using the password “bakechats”.

It isn’t a recipe of mine with out a lil playlist to go with it ♡

This’ll make 12- nice big ‘ole cookies for ya. Recipes are always in grams, if you want conversions, go here because I’m not doing it for ya <3333

Ingredients:

• 215 grams unsalted butter, room temp

• 300 grams light brown sugar

• 125 grams granulated sugar

• 2 teaspoons baking soda

• 8 grams kosher salt

• 100 grams egg (approx 2 large eggs)

• 60 grams black cocoa powder- I use King Arthur brand

• 365 grams all purpose flour

• 330 grams choco chips of choice- I used 64% choc but use whatever calls to you

• *optional* pearl sugar for rolling

Directions:

1. Start of by creaming together the butter, brown sugar, granulated sugar, baking soda and salt together in the bowl of a stand mixer fitted with a paddle attachment.

2. Cream until the mixture is light and fluffy and has almost doubled in size, about 5 minutes on medium speed.

3. Meanwhile, combine the black cocoa, all purpose flour and chocolate chips in a bowl, whisking/stirring to combine.

4. Stop the mixer and scrape the sides and bottom of the bowl.

5. Add the eggs one at a time on medium speed until combines. After the second egg is incorporated, stop the mixer and scrape the sides once more.

6. Add half of the dry ingredients. Mix just until combined and once again stop the mixer to scrape the sides of the bowls- we want the bottom to get love too!

7. add the second half of the dry ingredients to the mixer. Mix until just combined. There should be no dry pockets left. Be sure not to over mix the dough- it will result in a tough cookie.

8. Using a 3oz cookie scoop, portion out the dough. Should you not have dishers in every possible size- you can also weigh the dough out into 100 gram balls.

9. Should you feel so inclined- roll the dough into some pearl sugar while it’s still tacky. Place the portioned dough on a sheet tray.

10. FREEZE the dough, at least one hour but preferably overnight.

11. Preheat the oven to 355F.

12. Arrange the cookies on a tray, they are big boiis, so leave some space for them to spread. I’ll place 5 on a half sheet tray- two on either side and one in the center.

13. Bake for 13 minutes before rotating and baking for an additional 4-5 minutes.

14. The cookies would be set around the edges and have a slight hump in the center.

15. As they cool they will set to the perfect texture.

16. Cool 5 minutes before transferring them to a cooling rack.

TYSM, ENJOY!! XOXO, Kassie<333

*Adding the leavenings in with the butter and sugar is a lil tip I learned from watch Sohla’s videos!!*

Be sure to tag me in the photos so I can see them! I love seeing y’all bake the recipes (like I said, big source of validation lol)

Also!! Let me know what other random odds and ends ingredients you have lying around- always curious. Maybe I’ll just work up a recipe to help ya use it up <33 love ya!