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Midnight Cocoa Drops

Midnight Cocoa Drops are intensely dark chocolate cookies with a fudgy center and slightly crisp exterior. This medium-difficulty recipe requires basic baking skills plus proper chocolate tempering and timing techniques. The challenge lies in achieving the perfect balance between the crisp outer edge and the soft, almost-molten center. The result is a sophisticated chocolate cookie that's deeply satisfying without being overly sweet.

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Midnight Cocoa Drops - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Chocolate Melting Technique:
Gentle temperature control ensuring proper chocolate crystallization. This approach prevents scorching while developing optimal molecular structure for texture development.
Minimal Mixing Method:
Strategic folding technique preserving air pockets and preventing gluten development. This process creates a dense yet tender crumb structure characteristic of premium chocolate cookies.
Chilling Strategy:
Controlled temperature reduction allowing flavor compounds to develop and fats to solidify. This technique ensures proper spread control and texture contrast during baking.
Timing Methodology:
Precise baking duration creating the signature texture gradient from edge to center. This approach requires visual cues rather than absolute times for optimal results across different environments.
Midnight Cocoa Drops - secondary view

How to Master Midnight Cocoa Drops Technique

Chocolate Melting Technique
Gentle temperature control ensuring proper chocolate crystallization. This approach prevents scorching while developing optimal molecular structure for texture development.
Minimal Mixing Method
Strategic folding technique preserving air pockets and preventing gluten development. This process creates a dense yet tender crumb structure characteristic of premium chocolate cookies.
Chilling Strategy
Controlled temperature reduction allowing flavor compounds to develop and fats to solidify. This technique ensures proper spread control and texture contrast during baking.
Timing Methodology
Precise baking duration creating the signature texture gradient from edge to center. This approach requires visual cues rather than absolute times for optimal results across different environments.
Baking Tips
Use high-quality chocolate with at least 70% cacao content for the most intense flavor
Do not skip the chilling time—it's essential for developing both flavor and proper texture
For perfectly round cookies, briefly roll the dough between your palms before placing on the baking sheet
The cookies should look slightly underbaked when you remove them from the oven—they'll firm up as they cool
For an extra glossy crackled top, bang the baking sheets against the counter halfway through baking
The espresso powder doesn't make the cookies taste like coffee—it enhances the chocolate flavor
To make ahead, freeze shaped cookie dough balls and bake from frozen, adding 2-3 minutes to the bake time
For a more adult version, add 1 tablespoon of bourbon or dark rum to the wet ingredients
Try using different chocolate varieties like ruby chocolate chips or white chocolate chunks for contrast
These cookies are at their fudgiest when served slightly warm—microwave for 10 seconds before serving
For a decorated holiday version, drizzle with melted white chocolate after cooling
Test for doneness by looking at the edges—they should be set while the center remains soft
Midnight Cocoa Drops - tertiary view

Midnight Cocoa Drops

Midnight Cocoa Drops are intensely dark chocolate cookies with a fudgy center and slightly crisp exterior. This medium-difficulty recipe requires basic baking skills plus proper chocolate tempering and timing techniques. The challenge lies in achieving the perfect balance between the crisp outer edge and the soft, almost-molten center. The result is a sophisticated chocolate cookie that's deeply satisfying without being overly sweet.

Italian Cream Stuffed Cannoncini
Prep Time
25 Minutes
Cook Time
12 Minutes
Total Time
2H
Chef
JUE
Category
Dessert
Difficulty
Medium
Cuisine
American
Yield
24 cookies
Dietary
Vegetarian
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Ingredients

Custard Cream
01
For the Cookie Dough:
02
1/2 cup (113g) unsalted butter
03
6 ounces (170g) bittersweet chocolate (70-85% cacao), chopped
04
2 tablespoons espresso powder (optional)
05
3/4 cup (150g) granulated sugar
06
1/2 cup (100g) light brown sugar, packed
07
2 large eggs, room temperature
08
1 teaspoon vanilla extract
09
1 cup (125g) all-purpose flour
10
1/4 cup (30g) Dutch-processed cocoa powder
11
1 teaspoon baking powder
12
1/2 teaspoon salt
13
1/4 teaspoon cinnamon (optional)
14
For the Chocolate Mix-ins:
15
1 cup (170g) dark chocolate chunks or chips
16
1/2 cup (85g) semisweet chocolate chips
17
For Rolling (Optional):
18
1/4 cup (50g) demerara or turbinado sugar
19
1/4 teaspoon flaky sea salt
20
For Garnish (Optional):
21
24 chocolate-covered espresso beans
22
Cocoa powder for dusting

Instructions

01
In a heatproof bowl set over simmering water (not touching the water), melt butter and chopped bittersweet chocolate together, stirring occasionally until smooth. Remove from heat and stir in espresso powder if using. Let cool for 5 minutes.
02
In a large mixing bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
03
Add the slightly cooled chocolate mixture to the sugar-egg mixture and whisk until smooth and glossy.
04
In a separate bowl, sift together flour, cocoa powder, baking powder, salt, and cinnamon (if using).
05
Gradually add the dry ingredients to the chocolate mixture, folding gently with a spatula until just combined. Do not overmix.
06
Fold in the chocolate chunks and chips, reserving a few for topping if desired.
07
Cover the dough and refrigerate for at least 1 hour or up to overnight. This step is crucial for developing flavor and texture.
08
When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
09
If using, mix demerara sugar and flaky sea salt in a small bowl for rolling.
10
Using a cookie scoop or tablespoon, scoop dough into 1.5-inch balls (about 2 tablespoons each).
11
Optional: Roll each dough ball in the demerara sugar and salt mixture.
12
Place cookies on prepared baking sheets, leaving about 2 inches between each cookie.
13
If reserved, press a few extra chocolate chips onto the top of each cookie.
14
Bake for 10-12 minutes, until the edges are set but the centers still appear slightly underdone. The cookies will continue to set as they cool.
15
Remove from oven and immediately press a chocolate-covered espresso bean into the center of each cookie, if using.
16
Allow cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
17
Once cooled, dust lightly with cocoa powder if desired.
18
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.