Black Gold Cookies
Indulge in the decadent richness of Black Gold Cookies—a luxurious treat that combines the bold flavors of dark chocolate, unsweetened cocoa, and a hint of espresso for a cookie that’s as indulgent as it is irresistible. Perfectly crisp on the edges with a soft, chewy center, these cookies are studded with melty dark chocolate chips, creating pockets of gooey goodness in every bite. The addition of instant espresso powder intensifies the chocolatey depth, making these cookies a dream for coffee lovers and chocoholics alike. With just 20 minutes of prep time and a quick 10-minute bake, this recipe yields 24 cookies that are perfect for sharing (or savoring solo!). Serve them with a cold glass of milk, a scoop of ice cream, or your favorite espresso for the ultimate dessert experience. These cookies are easy to make, freezer-friendly, and destined to become your go-to indulgence!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 2 teaspoons instant espresso powder
- 0.75 cups unsalted butter, softened
- 1 cups granulated sugar
- 0.5 cups light brown sugar, packed
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 1.5 cups dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together all-purpose flour, cocoa powder, baking soda, salt, and espresso powder. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Fold in the dark chocolate chips until evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are set and the centers still appear slightly soft.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
4449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.4 g | 359% | |
| Saturated Fat | 163.9 g | 820% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 2006 mg | 87% | |
| Total Carbohydrate | 506.3 g | 184% | |
| Dietary Fiber | 71.8 g | 256% | |
| Total Sugars | 245.0 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 585 mg | 45% | |
| Iron | 54.2 mg | 301% | |
| Potassium | 4321 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
