Chocolate Black Hole Cookies
Inspired by Brooklyn Black Forest cake, these cookies are made with chocolate cookie crumbs, chocolate chips, and cocoa powder. They are dark, moist, and chewy, with an outer coating of cookie crumbs and walnuts.
Ingredients
chocolate wafer crumbs (set aside ½ cup and ¼ cup separately)
¾cup
semi-sweet chocolate chips
1 cup (6 oz)
all-purpose flour
1 cup
Dutch-processed cocoa powder
½cup
baking powder
1¼tsp
baking soda
¼tsp
salt
⅛tsp
unsalted butter (softened)
9 tbsp
granulated sugar
¾cup
light brown sugar (firmly packed)
½cup
large egg
1
vanilla extract
1½tsp
coarsely chopped walnuts
¾cup
Instructions
1
Prepare the wafer crumbs
Place ½ cup of the wafer crumbs into a medium bowl and set aside.
2
Process the chocolate
Add the chocolate chips to a food processor and process for 20 to 30 seconds until finely chopped. Stir the chopped chocolate into the bowl of reserved wafer crumbs and set aside.
3
Mix the dry ingredients
In another medium bowl, gently stir together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
4
Make the dough
Using the flat beater attachment of an electric mixer, beat the butter and sugars on medium-high speed for about 2 minutes until light and fluffy. Mix in the egg and vanilla extract, scraping down the sides of the bowl as needed. Add the flour mixture on low speed, stirring just until combined. Stir in the chocolate wafer crumb mixture and walnuts until evenly mixed.
5
Shape and chill the dough
Turn the dough out onto a lightly floured work surface and shape into a log about 13 inches long and 1¾ inches in diameter. Sprinkle the remaining ¼ cup of wafer crumbs in a rough 2×13 inch rectangle next to the dough log. Roll the log in the wafer crumbs to coat it completely. Wrap tightly in plastic wrap and chill for at least 2 hours until firm (or up to 3 days in the refrigerator).
6
Prepare for baking
Adjust an oven rack to the center position and preheat the oven to 350°F. Line two baking sheets with parchment paper or aluminum foil.
7
Slice and bake
Use a large sharp knife to cut the dough log into ¼-inch thick slices. Arrange the slices on the prepared baking sheets, spacing them 1½ inches apart. Bake one sheet at a time for 11 to 13 minutes, until the cookies are no longer glossy (they will still feel soft, but will firm up as they cool). Transfer the cookies to a wire rack to cool completely.
