Bittersweet Chocolate Blackout Cookies
Indulge your sweet tooth with these decadent Bittersweet Chocolate Blackout Cookies, the ultimate treat for chocolate lovers. Made with rich 70% cocoa chocolate, a hint of unsweetened cocoa powder, and studded with melty dark chocolate chips, these cookies offer an irresistible combination of deep, bittersweet flavors and chewy textures. A sprinkle of flaky sea salt on top enhances the complexity of the chocolate, making each bite a perfect balance of sweet and savory. Easy to whip up in under 30 minutes, these cookies feature a luscious, melt-in-your-mouth center with crisp edges, crafted using a double boiler technique for the melted chocolate base. Whether you enjoy them slightly warm or at room temperature, these bakery-style cookies are ideal for sharing—or savoring all to yourself. Perfect for holiday baking, chocolate cravings, or gifting, these cookies are sure to be a standout in your recipe collection!
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Ingredients
- 225 grams bittersweet chocolate (70% cocoa or higher)
- 115 grams unsalted butter
- 150 grams granulated sugar
- 100 grams brown sugar, packed
- 2 units large eggs
- 2 teaspoons pure vanilla extract
- 150 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 175 grams dark chocolate chips or chunks
- 1 pinch flaky sea salt (optional, for garnish)
Directions
Step 1
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Step 2
Chop the bittersweet chocolate into small pieces and melt it gently in a heatproof bowl set over a pot of simmering water (double boiler method). Stir frequently until smooth, then remove from heat and let cool slightly.
Step 3
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Step 4
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and the melted chocolate until fully combined.
Step 5
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
Step 6
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Step 7
Fold in the dark chocolate chips or chunks using a spatula.
Step 8
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
Step 9
If desired, sprinkle a small pinch of flaky sea salt on top of each cookie for extra flavor.
Step 10
Bake the cookies for 10-12 minutes, or until the edges are set but the centers still look slightly soft. They will firm up as they cool.
Step 11
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 12
Serve the cookies slightly warm or at room temperature. Store any leftovers in an airtight container for up to 5 days.
Nutrition Facts
| Serving size | (900.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4158.6 |
| Total Fat 263.2g | 0% |
| Saturated Fat 148.5g | 0% |
| Cholesterol 626.6mg | 0% |
| Sodium 1584.3mg | 0% |
| Total Carbohydrate 431.0g | 0% |
| Dietary Fiber 50.7g | 0% |
| Total Sugars 224.2g | |
| Protein 62.2g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 497.4mg | 0% |
| Iron 43.8mg | 0% |
| Potassium 3102.9mg | 0% |
Source of Calories