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Dark Side Cookies


“Come to the Dark Side. We have cookies.”

You’ve all heard it. Or seen the t-shirt. With a cute scribbly monster, or maybe the stern mien of our Dark Lord of the Sith. Maybe you even found it on an apron you didn’t buy, because who wears aprons anymore? (I do. I wear aprons. But mine has a Dune reference.)

But I bet you my bottom dollar that no one has actually backed that statement up. No one’s flaunted that invitation and immediately shoved a cookie in your hand that makes you trade in for a redlight saber and hitchhike to the nearest Death Star for imperial communal living. No, not the one the Rebel scum blew up.

FYI, my bottom dollar’s also my top dollar. There’s only one dollar in the stack. In case any of you HAVE already sampled such delicious cookies that you went immediately +5 on the Dark Side points.

To get to the point, I have developed such a Dark Side Cookie that would make even Emperor Palpatine himself just croon “good, good…” as he shoved more into his mouth. And I’m sharing the recipe with you, dear readers. Because you are all chosen ones.


Presents: Dark Side Cookies!
1/2 cup softened butter
1/2 cup sugar
1/2 cup light brown sugar
1 extra large egg, room temp.
2 tsp vanilla extract
1 cup all-purpose flour
1/2 cup + 2 tbsp Dark Chocolate cocoa powder (unsweetened)
1 tsp baking soda
1/16 tsp salt
2 tbsp milk
1 & 1/2 cup white chocolate chips

I suggest prepping your ingredients a few hours before you want to bake the cookies. Leave a stick of butter out on the counter and your egg along with it. (Note: I use salted butter and just throw in an extra pinch of salt later. If you want to more carefully control your salt, use unsalted and increase the amount of salt you add independently.)

When you start putting your ingredients together, go ahead and set up a small secondary bowl with all your dry ingredients in it. I use a fork or a whisk to mix the flour, cocoa powder, baking soda, and salt together.

In your primary mixing bowl, cream the butter with a mixer for about half a minute.

Add both types of sugar and cream all three ingredients until fluffy. If you think you’ve creamed it enough, cream it for just a moment more.

Beat in the egg and vanilla until incorporated.

Add in the dry ingredients, a small batch at a time, with your mixer on low.

Once you’re done, you’ll have an incredibly tacky mass of dough black as sin. Black as night, sweet as sin? One of those. Add the milk and fold through the dough until it’s a bit smoother.

Add your chips in small batches as well. I did mine with a half cup measure, folding them into the dough before adding more.

Get your hands dirty.

At this point, you should chill the dough for a couple of hours to make it easier to work with. Seriously, the Dark Side is sticky.

When you’re ready to bake, pre-heat your oven to 350 F.

Generously grease a baking sheet, or use whatever baking ritual you’re accustomed to.

Use a large cookie scoop or a tablespoon to dig out lumps of dough. If you’re using a tablespoon, you’ll want 2 scoops per cookie. Just roll them between your palms to get the spherical shape.

Bake for 12 minutes. Pull the cookies out even if they still look wet. Yes, we are definitely underbaking here, because Dark Side Cookies are softer cookies. Let them cool for at least five minutes before snarfing them or transferring them elsewhere to cool or store.


Welpham tuh deDarSide.

Sorry, mouth full.

Welcome to the Dark Side. Have a cookie.

This recipe was adapted from Sally’s Baking Addiction’s Inside Out Chocolate Chip Cookies. Tons of good tips at her site.


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