Black Magic Chocolate Chip Cookies Recipe
While the exact origins of Black Magic Chocolate Chip Cookies remain unclear, their popularity stems from their irresistible fusion of deep chocolate flavor with the timeless appeal of chocolate chip cookies. The name “Black Magic” likely refers to the cookie’s dark, almost mystical appearance and flavor, enhanced by premium cocoa and coffee.
Equipment
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling rack
Ingredients
Dry Ingredients:
- 1 3/4 cups (220g) all-purpose flour
- 1/3 cup (35g) unsweetened dark cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder (optional, for enhanced flavor)
Mix-ins:
- 1 1/2 cups (270g) semi-sweet chocolate chips
- 1/2 cup (50g) chopped dark chocolate or chocolate chunks
Instructions
- Prepare the Baking SheetsLine your baking sheets with parchment paper or silicone mats to prevent sticking.
- Mix the Dry IngredientsIn a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream the Butter and SugarsIn a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
- Add the Egg and FlavoringsBeat in the egg, vanilla extract, and espresso powder (if using) until fully combined.
- Combine the Wet and Dry IngredientsGradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to ensure the cookies remain tender.
- Fold in the Chocolate Chips and ChunksUse a spatula to gently fold in the semi-sweet chocolate chips and chopped dark chocolate.
- Chill the Dough (Optional)For thicker cookies, cover the dough and chill it in the refrigerator for 30 minutes.
- Preheat the OvenWhile the dough chills, preheat your oven to 350°F (175°C).
- Shape the CookiesScoop approximately 1 1/2 tablespoons of dough (or use a cookie scoop) and place the dough balls about 2 inches apart on the prepared baking sheets.
- BakeBake the cookies for 10-12 minutes, or until the edges are set but the centers appear slightly soft. They will firm up as they cool.
- Cool and ServeAllow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack. Serve warm or store in an airtight container for up to a week.