Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) packed dark brown sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 2 cups (250g)All-Purpose Flour
- ½ cup (50g) black cocoa powder
- 2 tbsp activated charcoal powder (food-grade)
- ½ tsp baking soda
- ½ tsp fine sea salt
- 100g semi-sweet chocolate chips
- ¼ cup (50g) white chocolate chips, for drizzle
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment.
- Beat butter and brown sugar until light and fluffy.
- Beat in egg and vanilla until combined.
- In a separate bowl, whisk flour, black cocoa, charcoal, baking soda, and salt.
- Gradually mix dry ingredients into wet until just combined. Fold in semi-sweet chocolate chips.
- Scoop 1.5 tbsp portions onto sheets, spacing 2 inches apart.
- Bake 10–12 minutes until edges are set but centers look underdone.
- Cool 5 minutes on sheets, then transfer to wire racks.
- Melt white chocolate. Drizzle in intentional cracks across cooled cookies.
Notes
- Activated charcoal can stain—wear gloves if handling straight powder.
- For deeper black: rest dough 30 minutes (color deepens).
- Dairy-free swap: vegan butter + oat milk chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 112 Kcal
- Sugar: 9g
- Sodium: 68mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 21mg
