4 Ingredient Midnight Cookies
Do you love dark chocolate? DH and I are both big fans. The darker the better. If you love dark chocolate, then you should try these cookies. They are definitely bittersweet, intense, and delicious.
I’m on a roll with these easy, no mixer necessary, 4 ingredients or less, cookies. After my success with the easiest Nutella cookies, I went through my kitchen cabinet to see what other variations I could make.
By the way, I named them “midnight cookies” not because they are meant to be eaten at midnight. Though you could do that… I just thought of midnight because they are dark chocolate and I had these Ghiradelli dark chocolate bars called Midnight Reverie and midnight just kept popping up in my mind when I was eating these.
The key ingredient is this dark chocolate spread I bought at Cost Plus World Market. I thought it would taste something like Nutella, but it’s much less sugary because it uses dark chocolate.
I actually added a little bit of brown sugar to the batter because I was afraid it would turn out too bitter. Even with the sugar, these are still pretty dark chocolate bittersweet tasting. If you want something sweeter, I suggest you add loads more sugar to the batter. But I like them just as they are.
4 Ingredient Midnight cookies
1 cup dark chocolate spread
2 tbsp brown sugar (you will need more if you want really sweet cookies)
1/2 cup (packed) plus 1 tbsp all purpose flour
optional: 1/2 tsp espresso powder (it will intensify the bittersweet chocolate flavor)
1. Preheat oven to 350F. Combine flour, sugar, egg, (espresso powder if using), and chocolate spread in a large bowl and mix together with a spoon until dough comes together and no flour lumps remain.
2. Make smooth dough balls, about 1 1/2 inch in diameter, rubbing between palms to smooth the surface of the balls. Place on cookie sheets, about 2 inches apart. Press down slightly on dough so the dough balls form thick round disks rather than perfectly round balls. Cookies will not spread much during baking so make sure to smooth edges and surface of dough.
3. Bake for about 10 minutes. Cookies should be mostly set, but might be slightly still soft in the middle. Let cookies cool on rack until completely set. Enjoy while still slightly warm or after completely cooled.
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