There’s something magical about the combination of flavors that dance together in Black Cookies with Black Cocoa, Butterscotch & Espresso. Picture this: a rich, dark cookie that crumbles just right, releasing a burst of chocolatey goodness complemented by hints of butterscotch and a subtle kick from espresso. spooky Halloween truffles rich chocolate bat brownies The aroma fills your kitchen like an inviting hug, promising comfort in every bite. ultimate Halloween brownies. For more inspiration, check out this ultimate chocolate cake recipe recipe.

Now, let me take you down memory lane. I remember the first time I baked these cookies during a rainy afternoon when boredom threatened to take over. As the cookies baked, my home transformed into a cozy café filled with tantalizing scents. Friends who dropped by were met with mouthwatering treats and delighted expressions as they devoured each cookie. Perfect for coffee dates or as a midnight snack, these cookies will ignite excitement at any gathering.

I once surprised my friends with these cookies at a potluck, and their amazed faces made the effort worthwhile.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Black Cocoa Powder: A key ingredient that gives these cookies their deep color and intense chocolate flavor.
• All-Purpose Flour: Use standard flour to provide structure; it works perfectly with the cocoa.
• Granulated Sugar: Adds sweetness to balance the bitterness of cocoa; don’t skimp on it!
• Brown Sugar: This brings moisture and caramel notes from butterscotch; use light or dark depending on preference.
• Butter: Softened butter is essential for rich flavor; choose unsalted for better control over saltiness.
• Espresso Powder: A small pinch enhances the chocolate flavor without being overly coffee-like; it’s magic.
• Butterscotch Chips: These little nuggets create delightful pockets of sweetness throughout your cookies.
• Eggs: Eggs bind everything together while adding richness to each bite; use large eggs for best results.
• Vanilla Extract: Don’t skip this! It adds depth and warmth to your cookie dough.
• Baking Soda & Baking Powder: These leavening agents ensure your cookies rise beautifully while remaining chewy. For more inspiration, check out this Easter MM cookies recipe recipe.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat the Oven: Start by preheating your oven to 350°F (175°C). While waiting, line your baking sheets with parchment paper for easy cleanup.

Create Cookie Dough Base: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until fluffy. The mixture should look light and airy after about 3 minutes of beating.

Add Wet Ingredients: Stir in eggs one at a time followed by vanilla extract until fully combined. Your mixture should be smooth and invitingly aromatic.

Mix Dry Ingredients Separately: In another bowl, whisk together black cocoa powder, all-purpose flour, baking soda, baking powder, espresso powder, and salt. This ensures even distribution of dry ingredients when mixed later.

Combine Everything Together: Gradually add dry ingredients into the wet mixture while stirring gently until just combined. Avoid overmixing to keep those cookies tender!

Add Butterscotch Chips!: Fold in butterscotch chips carefully so they’re evenly distributed throughout the dough—each bite should have gooey sweetness!

Scoop & Bake!: Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets about 2 inches apart. Bake for 10-12 minutes until edges are set but centers are still soft—trust me on this!

Let these heavenly black cookies cool slightly before transferring them to wire racks—a little patience goes a long way with these beauties!

Get ready to savor every crumb of your homemade Black Cookies with Black Cocoa, Butterscotch & Espresso! decadent black velvet cupcakes.

Perfecting the Cooking Process

Start by creaming the butter and sugars together until fluffy. Mix in the eggs, then gradually add dry ingredients for a smooth dough.

Add Your Touch

Feel free to swap black cocoa with regular cocoa if unavailable. Add nuts or chocolate chips for extra texture and flavor.

Storing & Reheating

Store cookies in an airtight container at room temperature for up to one week. Reheat in the microwave for a few seconds for a warm treat.

Baking these black cookies always reminds me of my best friend’s birthday party. They disappeared faster than I could say “butterscotch,” leaving everyone craving more.

FAQ

What makes black cookies with black cocoa special?

They offer a unique flavor combination that’s rich and decadent, unlike regular cookies.

Can I use regular cocoa instead of black cocoa?

Yes, but the color and flavor will differ; however, they will still be delicious!

How long do these cookies stay fresh?

These cookies can last up to one week when stored properly in an airtight container.

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Black Cookies with Black Cocoa, Butterscotch & Espresso

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• Author: Mery Mack
• Total Time: 27 minutes
• Yield: About 24 cookies 1x

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Description

Indulge in the rich decadence of Black Cookies made with Black Cocoa, Butterscotch, and Espresso. These dark, crumbly delights are a harmonious blend of chocolatey goodness, sweet butterscotch, and a subtle espresso kick. Perfect for any occasion, whether as an afternoon treat or a midnight snack, these cookies will ignite joy in every bite, filling your kitchen with an irresistible aroma that beckons friends and family.

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Ingredients

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• 1 cup black cocoa powder
• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• ¾ cup brown sugar
• ½ cup unsalted butter (softened)
• 1 tsp espresso powder
• 1 cup butterscotch chips
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• ½ tsp baking powder
• Pinch of salt

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Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until fluffy.
3. Add eggs one at a time along with vanilla extract; mix until smooth.
4. In another bowl, whisk together black cocoa powder, flour, baking soda, baking powder, espresso powder, and salt.
5. Gradually add dry ingredients to the wet mixture; stir until just combined.
6. Fold in butterscotch chips evenly.
7. Scoop dough onto prepared baking sheets about 2 inches apart.
8. Bake for 10–12 minutes until edges are set but centers remain soft.
9. Cool on wire racks before serving.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 120
• Sugar: 10g
• Sodium: 80mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 20mg