Ingredients
Scale
- 2 cups all-purpose flour (or gluten-free flour blend)
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup dark chocolate chips
- Edible gold luster dust, for dusting
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar until fluffy. Beat in egg and vanilla.
- Gradually mix in dry ingredients, then fold in chocolate chips.
- Roll dough into 1-inch balls and place on baking sheet. Flatten slightly with palm.
- Bake 8–9 minutes until center is set but soft. Cool 5 minutes, then transfer to wire rack.
- Once cooled, gently dust cookies with edible gold luster dust using a soft brush.
Notes
- For a vegan version, use flax egg and plant-based butter.
- To create a Niffler face, press a small piece of white chocolate or fondant circle into the center after baking.
- Store in an airtight container for up to 3 days—or until the Niffler finds them.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 75 Kcal
- Sugar: 5g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
