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
Scale
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.
