Dark Chocolate Candy Cookies
- 15m Prep Time
- 10m Cook Time
- 45m Ready In
Dark chocolate cookies loaded with chopped bittersweet chocolate and mini Matcha Kit Kats, perfect for using leftover Halloween candy.
Ingredients
- 296 ml all-purpose flour
- 158 ml Dutch process cocoa powder
- 4.93 ml baking powder
- 1.23 ml kosher salt
- 118 ml unsalted butter at room temperature
- 177 ml packed light brown sugar
- 59.1 ml granulated sugar
- 1 large egg at room temperature
- 4.93 ml pure vanilla extract
- 56.7 g bittersweet chocolate roughly chopped
- 12 mini Matcha Kit Kats chopped
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 21.8 mg
- Iron: 0.77 mg
- Magnesium: 13.6 mg
- Phosphorus: 34.4 mg
- Potassium: 77.3 mg
- Zinc: 0.23 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 296 ml all-purpose flour
- 158 ml Dutch process cocoa powder
- 4.93 ml baking powder
- 1.23 ml kosher salt
- 177 ml packed light brown sugar
- 59.1 ml granulated sugar
- 4.93 ml pure vanilla extract
Prepare
- 118 ml unsalted butter, at room temperature
- 1 large egg, at room temperature
- 56.7 g bittersweet chocolate, roughly chopped
- Chop 12 mini Matcha Kit Kats
Let's Cook
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Step 1.
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together 1¼ cups all-purpose flour, ⅔ cup Dutch process cocoa powder, 1 teaspoon baking powder, and ¼ teaspoon kosher salt; set aside.
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Step 2.
Using an electric mixer, beat ½ cup (1 stick) unsalted butter (at room temperature), ¾ cup packed light brown sugar, and ¼ cup granulated sugar in a large bowl on medium speed until light and fluffy, about 3 minutes. Reduce speed to low and add 1 large egg (at room temperature) and 1 teaspoon pure vanilla extract, then the flour mixture, mixing until just incorporated. Fold in 2 ounces roughly chopped bittersweet chocolate and 12 chopped mini Matcha Kit Kats.
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Step 3.
Drop 2 heaping tablespoonfuls of dough onto the prepared baking sheets, spacing them 2 inches apart. Refrigerate the dough on the sheets until chilled, at least 20 minutes.
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Step 4.
Bake the cookies, rotating the positions of the baking sheets halfway through, until puffed and just set, 8 to 10 minutes. Let cool on the baking sheets for 2 minutes, then transfer to a cooling rack to cool completely.