Black Cookies
User Reviews
5.0
3 reviews
Excellent
Black Cookies
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Black Cookies with black cocoa powder and Halloween sprinkle blends, deliciously soft and chewy cookies that are rich, buttery and spookily dark. They are very easy to make, and they go down a treat with all ages this Halloween.
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Ingredients
- 250 g plain flour
- 25 g black cocoa powder
- 175 g butter
- ½ teaspoon bicarbonate of soda
- 1 egg
- 1 egg yolk
- 125 g caster sugar
- 125 g dark brown sugar
- 1 teaspoon vanilla extract
- Halloween sprinkle blends to decorate
Instructions
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit, 160 degrees fan oven).
- Add the butter to a pan set over a low heat, and melt.
- Remove from the heat and allow it to cool slightly.
- Add the butter to a large bowl together with the brown and caster sugar.
- Use a hand mixer to beat them well, then add the egg and egg yolk and beat again to a get a smooth paste.
- Sift in the flour, cocoa powder and bicarb of soda, then the vanilla extract.
- Use a spatula to mix again to get a thick paste - if the dough looks too soft, set it aside for 5 minutes to harden, do not add any more flour.
- You can either add some of the sprinkles now, or after they are out of the oven, in case some sprinkles might melt.
- Use your hands to shape balls the size of a gold ball.
- Line a baking tray with non-stick paper, and arrange no more than 6 balls, depending on the size of the tray - the cookies will spread in the oven, so they need plenty of room between them.
- Bake for 12 minutes, then take them out of the oven, add some more sprinkles or edible eyes while they are still soft, by pressing gently so they can stick to the cookies.
- Repeat with the rest of the cookies.
- Allow them to cool down completely before storing into an air-tight container.
Notes
- If you'd like to see the ingredients listed in cups and ounces, please check the US Customary Link.
- Also, the amount of ingredients changes depending on the servings, so click on the number listed to change it to the number you prefer.
- As previously mentioned, do leave plenty of room between cookies, as they will spread in the oven - I tend to only add 6 cookies per baking tray, I'd rather bake in several batches, but have nice cookies.
- After 12 minutes, they cookies are ready - no need to leave them for any longer, even if they are still slightly soft, as they cool down, they flatten even further, and they harden.
- Don't transfer them straight onto a cooling rack, as they are still soft, and they will break. Leave them to cool onto the baking tray, or, if you need the tray, carefully pick the baking sheet underneath, and leave the cookies to cool on a flat surface.
- They can be transferred onto a cooking rack then they are hard enough not to bend. I added some of the sprinkles to the dough, but you can leave them all out and add them as the cookies come out of the oven, in case some sprinkles melt too much.
Nutrition Information
Show Details
Calories
138kcal
(7%)
Carbohydrates
19g
(6%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
31mg
(10%)
Sodium
75mg
(3%)
Potassium
39mg
(1%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
203IU
(4%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 31mg | 10% |
| Sodium | 75mg | 3% |
| Potassium | 39mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 203IU | 4% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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