Dark Chocolate Cookie Box Recipe

Name: Dark Chocolate Cookie Box
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups unsalted butter; 1 1/2 cups brown sugar, packed; 1 1/2 cups dark Hershey's syrup; 2 teaspoons salt; 5 tablespoons extra dark cocoa; 2 large eggs; 7 cups all-purpose flour; FINAL TOUCHES; frost with Royal Icing for frosting; decorate with Isomalt Jewels for candy; fill with Caramel Pecan Bonbons for chocolate; fill with Almond Coconut Rum Clusters for chocolate; fill with Dark Chocolate & Bourbon Bonbons for chocolate

Servings: persons

1 1/2 cups unsalted butter
1 1/2 cups brown sugar, packed
1 1/2 cups dark Hershey's syrup
2 teaspoons salt
5 tablespoons extra dark cocoa
2 large eggs
7 cups all-purpose flour
FINAL TOUCHES
frost with Royal Icing for frosting
decorate with Isomalt Jewels for candy
fill with Caramel Pecan Bonbons for chocolate
fill with Almond Coconut Rum Clusters for chocolate
fill with Dark Chocolate & Bourbon Bonbons for chocolate

1
ADDITIONAL TOOLS:
2
Parchment paper.
3
Heavy duty aluminum foil.
4
large cookie sheets.
5
Dremel Tool, with various attachments.
6
In a stand mixer beat butter and sugar until creamy, add Dark Chocolate syrup and eggs. In another bowl, mix all dry ingredients. Once done slowly mix into wet ingredients and stir until dough ball forms. Wrap softball sized portions in foil and chill until ready to use.
7
Bunch wads of crumpled aluminum foil until you have a basic heart shape. Begin layering and smoothing the aluminum until you have a perfect homemade mold. This took me a little over an hour to do, but I was so happy and proud when I was done. I'm generally not crazy about using molds or stencils unless I've made them myself. It's more challenging this way, but I feel like you force yourself to learn more about proportions and sculpting and it's, generally, cheaper :D.
8
Heat oven to 375 degrees F.
9
Once your mold is ready, and your dough is good to go. Oil and flour the exterior of your mold. Roll out a 1/8-inch thick layer of your cookie dough on a floured surface and, using a large rolling pin as a hanger, gently roll your sheet onto the pin, transfer to mold and unroll -- My sheet tore twice while doing this, so know that it's hard and your first attempt may not be a success.
10
Bake 15-17 minutes and allow to cool completely before removing from mold. Do this twice so you'll have a top and a bottom for your cookie box.
11
Coat the interiors with dark chocolate royal icing and allow to dry overnight before continuing to work.
12
The next morning I used a Dremel tool to smooth imperfections and create grooves to build royal icing decorations around on the outside of the cookies. I measured my spaces and marked them using an edible pen and a flexible ruler.
13
Bake all other shapes afterward -- cat head, flat heart shapes, 1-inch wide strips for the dividers (see images), cat's tail embellishments and paws.

1802

kcal

Calories

Fat

253

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups unsalted butter, 1 1/2 cups brown sugar, packed, 1 1/2 cups dark Hershey's syrup, 2 teaspoons salt, and more.

Yes, Dark Chocolate Cookie Box falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Dark Chocolate Cookie Box

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions