Midnight Cookies – a delicious recipe with unsalted butter, brown sugar, flour, unsweetened cocoa, baking soda, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a standing mixer fitted with the paddle attachment, beat butter and sugar on low until light in color and very fluffy, at least 5 minutes.
2
Meanwhile, combine flour, cocoa powder, soda, and salt in a bowl. Whisk well to combine.
3
Add eggs and vanilla to butter-sugar mixture. Beat on low until well combined.
4
Add half the flour mixture and beat on low just until combined. Add remaining flour and chocolate chips and beat on low until just combined. Do not overmix.
5
Cover the bowl with a plastic wrap and refrigerate for at least one hour.
6
Preheat oven to 350u00b0 F Line two baking sheets with parchment or Silpats.
7
Drop a tablespoonsful of dough onto lined sheets. (The dough is quite soft, so a disher is very helpful.) Bake until the tops begin to crack, but the cookies are not yet dry, about 12 minutes. Cool on baking sheet 15 minutes before transferring to a wire rack.
8
When completely cool, store at room temperature up to 3 days. Serve cold and plain or with other desserts.
862
kcal
Calories
43
g
Fat
112
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 tablespoons unsalted butter, room temperature (1 stick), 1 cup packed light brown sugar, 1 cup all-purpose flour (5 ounces by weight), 2/3 cup unsweetened cocoa powder (2 ounces by weight), and more.
Yes, Midnight Cookies 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
