Y’all. I was in Costco the other day and vanilla extract did not cost an arm and a leg! Is the vanilla shortage over? I don’t know. I do know that I bought 4 bottles of extract because it wasn’t expensive and because my husband wasn’t with me to point out that we don’t have anywhere to store that much vanilla. What does this have to do with Dark Chocolate Mummy Cookies? Well dear readers, it means that when I made the buttercream frosting I measured the vanilla with my whole heart.
This recipe requires black cocoa that is almost impossible to find in an actual store. You can sub in normal cocoa powder or dutch process cocoa and get great results! Also, this recipe doesn’t require a stand mixer– and honestly, if you have supreme upper body strength, you could probably do it without a hand-mixer.
I’ve had my eye on this Chewy Chocolate Sugar cookie recipe from the Joy of Cooking for a while. It’s not a double chocolate chip cookie– because 1) there are no chocolate chips and 2) there is no brown sugar– which is a staple ingredient in the classic chocolate chip cookies that we know and love. While I am a huge chocolate fan, I wasn’t sure how this would turn out. Because I am me, I had to add a little razzle and dazzle. I paired the deep dark chocolate with espresso powder and vanilla extract. The resulting cookie is perfect for kids and adults alike.
- Because it’s Halloween, I used Black Cocoa to get the deepest darkest chocolate cookies. You can find Black Chocolate Powder on Amazon or King Arthur. If you love the flavor of dark chocolate dutch process black cocoa is phenomenal.
- Candy Eyeballs! We keep these in our sprinkle collection year round, because you literally never know if you are going to need to make a monster dessert. You can find the candy eyeballs sometimes in the sprinkle aisle of the grocery store, but most of the time I grab them when I am in the craft store.
How to Make Dark Chocolate Mummy Cookies
These cookies are pretty easy to make, no chilling required. Once you combine the butter & sugar, you mix in 1 egg, the vanilla extract and finally mix in the flour/chocolate powder, espresso powder, salt and baking powder.
Before you bake the cookies you flatten the cookies, with the bottom of a heavy glass.
A dark chocolate cookie infused with espresso powder that is crunchy on the edges and chewy in the middle deserves vanilla buttercream frosting. They just go together. I bet these cookies would make an incredible cookiewich (note to self, make cookiewiches!).
Dark Chocolate Mummy Cookies
A dark chocolate cookie infused with espresso powder that is crunchy on the edges and chewy in the middle deserves vanilla buttercream frosting.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 dozen cookies
- Category: Cookies
For the Cookies:
2 cups (250g) all purpose flour
½ cup (40g) black cocoa powder
1 ½ teaspoon baking powder
¾ teaspoon salt
1 teaspoon espresso powder
1 ¼ cups (250g) granulated sugar
1 ½ sticks (6oz) unsalted butter softened
1 tbs. Vanilla extract
For the Frosting
½ stick (2 oz) unsalted butter, softened
2 cups powdered sugar
2-6 tbs. Heavy whipping cream
Pinch of salt
Preheat the oven to 350 degrees Fahrenheit.
Line two large cookie sheets with parchment paper, set aside.
In a medium bowl, whisk the flour, cocoa powder, baking powder and salt together. Set aside.
In the bowl of a stand mixer mix the butter and sugar on medium speed until combined. Add in the egg and vanilla extract.
Pour the flour mixture into the butter/sugar mixture and stir until the dough comes together.
Scoop the cookie dough into tablespoon sized balls (use a cookie scoop if you have one for uniform cookies). Place the cookie dough on the cookie sheet with about 2 inches around each cookie to allow room to spread.
Use the bottom of a heavy glass (or metal measuring cup) and gently press each cookie ball to flatten slightly.
Bake for 9-11 minutes. Because the black cocoa is so dark, it will be hard to tell if the cookies are ‘done’. Cool on the cookie sheet.
Keywords: Dark Chocolate Mummy Cookies