If you know someone who can’t seem to wait for cookies to bake (or if it’s you!), here’s the sweet solution. This safe to eat “dough” is rich and delicious and satisfies that chocolate craving like nothing else we know. Enjoy them any time of year, or serve them as “lumps of coal” to your favourite people on the “naughty list” at Christmas!
15 minutes chilling time
- ⅔ cup (145 g) Redpath® Dark Brown Sugar, packed ⅔ cup (145 g) Redpath® Dark Brown Sugar, packed
- ½ cup (104 g) butter ½ cup (104 g) butter
- 2 tsp (15 ml) pure vanilla extract 2 tsp (15 ml) pure vanilla extract
- ¼ tsp (2 ml) pure almond extract ¼ tsp (2 ml) pure almond extract
- ½ tsp (3 g) salt ½ tsp (3 g) salt
- ⅓ cup (57 g) dark chocolate chips, divided ⅓ cup (57 g) dark chocolate chips, divided
- 1 cup + 2 tbsp (104 g) oat flour (gluten-free) 1 cup + 2 tbsp (104 g) oat flour (gluten-free)
- ¼ cup + 1 tbsp (31 g) cocoa powder (black) ¼ cup + 1 tbsp (31 g) cocoa powder (black)
- Redpath® Icing Sugar Redpath® Icing Sugar
In the bowl of a stand mixer, using the paddle attachment, add the Redpath® Dark Brown Sugar. In a microwave-safe bowl, melt butter at 20- to 30-second intervals until completely melted. Pour the hot melted butter over the dark brown sugar. Cream sugar and butter on medium-high speed until creamy and pale in colour; 3 minutes.
Add in the pure vanilla extract, pure almond extract, and salt. Blend until fully incorporated, scraping down the sides to be sure nothing is missed.
Roughly chop half (28 grams) the dark chocolate chips. Add the chopped chips, whole chips, oat flour, and cocoa powder to the bowl. On low speed, mix until well combined.
Place in the fridge to chill and harden slightly; at least 15 minutes. Use a tablespoon to scoop a heaping tablespoon of dough or use a small trigger-style scoop to scoop cookie dough and place onto a parchment-lined baking sheet. Leave as is, or shape into a “coal” shape.
Cover and place back into the fridge until ready to eat. If desired, dust or brush “coal” with Redpath® Icing Sugar to achieve the dusty grey look that coal has before presenting.
Store cookie dough in an airtight container for a week, or in the freezer for up to 3 months.
*To make this recipe nut-free, omit almond extract and substitute the same amount of vanilla extract.
*Oat flour can be found at any major bulk or health food store. You can also make your own by processing regular oats in a food processor or spice mill until finely ground. Measure out the amount needed and proceed with recipe. If required, look for gluten-free large flaked oats.
*Black cocoa powder can be found in many bulk food or specialty bake stores.
*If black cocoa powder is unavailable, use regular cocoa. Add a drop or two of black gel food colouring to achieve a black-coloured dough.
*Chocolate chips can be left unchopped for a “cleaner” dough mouthfeel with larger chocolate bites, or completely chopped for less of a “crunchy”, but more textured dough.
*If using chocolate chunks or bars, chop half of the chocolate “chip”-sized pieces, and the remainder into finer chips.
*A handheld mixer can be used in this recipe, though mixing times will differ as a stand mixer is more powerful.
*If softer cookie dough is desired, allow refrigerated “coal” to sit at room temperature for about 15 minutes to soften slightly.
*Edible Cookie Dough “Coal” can be also be portioned into small bowls and eaten immediately after mixing.