If you’re craving a decadent treat that’s bursting with chocolatey goodness, the Chocolate Blackout Cookies Recipe is your new best friend. These cookies are the ultimate celebration of chocolate in every bite, featuring rich cake mix, multiple types of chocolate chips, and a luscious whipping cream glaze that takes them to the next level. Whether you’re baking for a special occasion or just want to indulge your sweet tooth, this recipe delivers soft, fudgy, and utterly irresistible cookies that will quickly become a household favorite.
Ingredients You’ll Need
Gathering these ingredients is a breeze, but each one plays a crucial role in creating the perfect texture, intense flavor, and beautiful color. From the moisture and richness of melted butter and eggs to the deep chocolate flavor of cake mix and chips, every component brings something special to the table.
- â…“ cup unsalted butter, melted: Provides the rich fat that keeps cookies tender and flavorful.
- 2 large eggs: Bind everything together while adding moisture for soft, chewy cookies.
- 1 (15 oz) chocolate cake mix: The star ingredient that gives the cookies their intense chocolate base and a cake-like crumb.
- 1 cup semi-sweet chocolate chips: Adds melty bursts of chocolate throughout the cookie dough.
- 1 cup semi-sweet chocolate chips: Yes, again—doubling the chocolate chips means double the chocolate happiness in each bite.
- 1 cup mini chocolate chips: Small chips distribute chocolate flavor evenly and add delightful texture.
- ½ cup heavy whipping cream: For a rich and glossy finishing glaze to drizzle over the cookies for that bakery-style indulgence.
How to Make Chocolate Blackout Cookies Recipe
Step 1: Prep Your Oven and Cookie Sheets
First things first, preheat your oven to 350 degrees Fahrenheit, ensuring it reaches the perfect baking temperature. Line two cookie sheets with parchment paper to keep your cookies from sticking and to make cleanup super simple.
Step 2: Mix the Dough
In a large bowl, combine the melted butter and eggs until smooth. Then, pour in the chocolate cake mix and add one cup of the semi-sweet chocolate chips. Stir everything together gently—don’t overmix—to keep those cookies tender but robustly chocolaty.
Step 3: Scoop and Arrange
Use a small cookie scoop or tablespoon to portion the dough into equally sized mounds on your prepared cookie sheets. Leaving space between each mound is important because the cookies will spread slightly as they bake.
Step 4: Bake to Perfection
Pop the cookie sheets into your preheated oven and bake for 9 to 11 minutes or until the tops look set and just firm to the touch. Avoid overbaking as these cookies are best when still soft and fudgy inside.
Step 5: Cool Your Cookies
Once baked, remove the cookies from the oven and let them cool on the cookie sheets for a few minutes before transferring them to a wire rack. This resting time helps the cookies firm up without losing their luscious softness.
Step 6: Add the Finishing Touch
While not stated explicitly in the original, whisk the heavy whipping cream until slightly thickened or simply drizzle it over the cooled cookies for an extra touch of luxury that makes these cookies truly blackout-worthy.
How to Serve Chocolate Blackout Cookies Recipe
Garnishes
A light dusting of powdered sugar or a sprinkling of flaky sea salt can add contrasting flavors and a visual pop that makes these cookies even more inviting. You can also melt some extra chocolate for drizzling to amplify the chocolate intensity.
Side Dishes
Chocolate blackout cookies pair wonderfully with a cold glass of milk or a scoop of vanilla ice cream to balance the richness. For coffee lovers, a robust espresso or cappuccino complements the deep chocolate flavors perfectly.
Creative Ways to Present
Try stacking the cookies with layers of whipped cream and berries for a chocolate cookie trifle or sandwiching them with peanut butter or marshmallow fluff. For a party, arrange them on a dessert platter with assorted chocolates and fresh fruits for a stunning and decadent display.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Chocolate Blackout Cookies Recipe in an airtight container at room temperature for up to 3 days to maintain their soft and chewy texture. Avoid refrigeration, which can dry them out.
Freezing
For longer storage, freeze the cookies in a single layer on a baking sheet first, then transfer them to a freezer-safe container or bag. They stay fresh for up to 3 months—perfect for spontaneous chocolate cravings.
Reheating
Reheat frozen or day-old cookies in the microwave for about 10 seconds or in a warm oven for a few minutes to revive that just-baked softness and gooey chocolate goodness.
FAQs
Can I use a different cake mix flavor?
While the chocolate cake mix is essential for the classic blackout flavor, you could experiment with devil’s food or even red velvet for a twist, but keep in mind the cookie will shift away from traditional blackout taste.
Is it necessary to use all three types of chocolate chips?
The mix of regular and mini chips ensures a perfect chocolate distribution for texture and flavor. However, if you want, you can use just the semi-sweet chips or swap some for dark or milk chocolate based on your preference.
Can I make these cookies dairy-free?
You can substitute the butter with dairy-free margarine and use non-dairy heavy cream alternatives, but the texture may be slightly different. Make sure to pick dairy-free chocolate chips to keep it truly dairy-free.
How do I know when the cookies are done baking?
Look for tops that are firm and no longer glossy but the centers should still look slightly soft. They will firm up as they cool, keeping the cookie moist and chewy.
Can I add nuts or other mix-ins?
Absolutely! Chopped walnuts, pecans, or even a handful of shredded coconut add nice texture and flavor contrast while keeping with the rich, indulgent nature of the Chocolate Blackout Cookies Recipe.
Final Thoughts
If you love chocolate, this Chocolate Blackout Cookies Recipe should be your go-to for an impressive yet easy dessert. Each cookie is packed to the brim with rich flavors and delightful textures that make every bite pure happiness. Give it a try, share with friends, and watch these cookies disappear in no time!
Print
Chocolate Blackout Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Blackout Cookies are rich, indulgent treats featuring a chocolate cake mix base combined with various chocolates for an ultra-chocolaty experience. Perfectly soft and fudgy, they’re easy to make and satisfy any chocolate craving.
Ingredients
Cookie Dough
- â…“ cup unsalted butter, melted
- 2 large eggs
- 1 (15 oz) chocolate cake mix
- 1 cup semi-sweet chocolate chips
Topping
- 1 cup mini semi-sweet chocolate chips
- ½ cup heavy whipping cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Ingredients: In a large bowl, combine the melted butter, eggs, chocolate cake mix, and 1 cup of semi-sweet chocolate chips. Stir until the dough is well mixed.
- Scoop Dough: Using a small cookie scoop, portion the dough into evenly sized balls and place them onto the prepared cookie sheets, spacing them apart.
- Bake Cookies: Bake the cookies in the preheated oven for 9 to 11 minutes or until the tops look set and firm but still soft.
- Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Prepare Topping: In a small saucepan, gently heat the heavy whipping cream until warm (do not boil), then pour over the mini chocolate chips in a heatproof bowl and let sit for a few minutes. Stir until smooth to create a ganache, then drizzle or spread over the cooled cookies if desired.
Notes
- You can substitute mini chocolate chips with chopped chocolate for added texture.
- Be careful not to overbake; these cookies should stay soft and fudgy inside.
- For an extra rich finish, chill the ganache before spreading it on the cookies.
- Store cookies in an airtight container at room temperature for up to 3 days.
