These lump of coal cookies were inspired by a visit I took to an old coal mine in West Virginia last fall. I bought some coal cookies from the gift shop and they were delicious, so I knew I had to try making some at home!
As luck would have it, Ross Canter from Cookie Good was sharing his recipe for Naughty and Nice cookies on TV this week and his naughty cookies were close to what I was envisioning for my own lump of coal cookies, so I decided to make his version and blog it.
The key ingredient for the jet black color is the cocoa powder, so listen carefully to what I’m about to say. You need black cocoa powder – BLACK, and here’s where I had to do my own research and taste testing.
I tried a couple different types of black cocoa, and this one is the one you should get. It’s made from ultra dark chocolate but it’s Dutched so that the flavor is mellower and it gives the cookies a proper delicious bittersweet OREO chocolate cookie taste.
And boy, does it ever give the perfect “sooty” look to the lump of coal cookie dough!
Once the dough is ready, roll it into balls and chill in the fridge for 15 minutes or so. Then roll the balls in black sanding sugar to give the cookies a bit of sparkle!
Place them on a baking sheet and bake!
They’ll flatten a little bit so make sure you give them room on your tray.
Aren’t they cute?
Once cooled, store them in an airtight container so they’ll maintain their chewy softness.
Gift giving tip: Package a few in a clear cellophane bag and slip inside Christmas stockings.
Pin the lump of coal cookies recipe for baking inspiration.
Lump of Coal Cookies
Lump of Coal Cookies
- 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 1/2 teaspoons salt
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups black cocoa
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 1/2 cups all-purpose flour
- 10 ounces semi-sweet chocolate chips
- 1 cup crushed OREO cookies
- black sanding sugar
In electric mixer, cream together butter, granulated sugar, brown sugar, and salt. Mix in eggs and vanilla. Mix in cocoa powder. (You may want to stir it in a bit by hand to get it started so the cocoa doesn't go flying everywhere.)
In a separate bowl, whisk together flour, baking powder and baking soda. Gradually fold into butter and cocoa mixture. Fold in chocolate chips and crushed OREOS. Form into balls; chill in refrigerator.
While dough is chilling, preheat oven to 350 degrees.
Roll balls in black sanding sugar. Place on ungreased baking sheet. Bake about 12 minutes. Let stand on cookie sheet one minute; transfer to wire cooling rack.
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