Description

These “Lumps of Coal” Bittersweet Chocolate Cookies are rich, intensely chocolaty treats featuring black cocoa powder and dark chocolate chips. Crisp on the edges and soft in the center, they deliver a perfectly bittersweet flavor with a slightly rough, rustic appearance reminiscent of lumps of coal. Rolled in granulated sugar before baking, these cookies offer a delightful texture contrast and are great for chocolate lovers seeking a sophisticated cookie experience.

Ingredients

Wet Ingredients

½ cup cold unsalted butter, diced into cubes
1 cup packed light brown sugar
½ cup granulated sugar, plus ⅓ cup extra to coat the cookies
2 large eggs
1 teaspoon pure vanilla extract

Dry Ingredients

2 cups Bob’s Red Mill Unbleached White Organic All-Purpose Flour
½ cup black cocoa powder (can substitute Dutch process cocoa powder)
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon instant coffee or espresso powder
1 teaspoon kosher salt

Add-ins

2 cups dark chocolate chips

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Instructions

Mix the wet ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the cold butter cubes, light brown sugar, and granulated sugar. Beat on medium speed for 4 to 5 minutes until the mixture is well combined and creamy. Add the eggs and vanilla extract, mixing until fully incorporated.
Mix in the dry ingredients: In a separate large bowl, whisk together the all-purpose flour, black cocoa powder, baking powder, baking soda, instant coffee or espresso powder, and kosher salt, breaking up any lumps especially in the cocoa powder. Gradually add this dry mixture to the wet ingredients in the mixer, mixing until almost combined.
Add chocolate chips: Fold in the dark chocolate chips gently until they are evenly distributed throughout the dough without overmixing.
Portion and chill the cookie dough: Using a spring-loaded cookie scoop or spoon, divide the cookie dough into 18 to 20 balls, about 3 tablespoons each. Reshape each dough portion with your hands to create slightly tall, rough-edged lumps that look like lumps of coal. Place the dough balls on a baking sheet, then refrigerate them for 30 minutes to 1 hour to chill and firm up before baking.
Prepare for baking: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Roll the chilled dough balls in the reserved granulated sugar until evenly coated, then arrange them on the prepared baking sheets, spacing them about 3 inches apart to allow room for spreading.
Bake the cookies: Bake one sheet at a time in the preheated oven for 10 to 12 minutes, or until the cookie edges and tops are set but the centers remain slightly soft. Avoid overbaking to maintain a tender center.
Cool and serve: Allow the cookies to cool on the baking sheet just until they have set enough to be handled. Then transfer to a wire rack if desired, and enjoy these perfectly bittersweet, rich chocolate cookies.

Notes

Black cocoa powder delivers the intense dark color and deep chocolate flavor, but Dutch process cocoa powder can be substituted if needed.
Chilling the dough is crucial for the cookies to hold their lumped shape and enhances flavor development.
Do not overbake; the centers should remain slightly soft for the best texture.
Rolling the dough in granulated sugar adds a crunchy, glittery coating reminiscent of coal lumps.
Instant coffee or espresso powder boosts the chocolate flavor without adding a coffee taste.

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