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Goth Core Cookies
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Black Cocoa Cookies
published on January 16, 2023
Vegan Goth Cookies. Black cocoa heart cookies with mint spider web icing. Vegan Dollhouse recipe · Opening/recipes/halloween-heart-cookies/.
14 soft and fluffy cookies. The spider web icing gives them the slightest hint of mint, pairing well with the rich chocolate cookie flavor. These cookies are organic and naturally colored. They’re even lower in sugar than the average vegan valentines cookies.
vegan Valentine’s Day cookies.
Black Cocoa Cookies Ingredients
½ cup (125g) organic, raw, or vegan sugar
½ cup (110g) vegan butter or margarine
¾ teaspoons (3g) vanilla extract
2 ½ tablespoons (37g) nondairy milk
½ tablespoon (4-5g) cornstarch
⅛ teaspoon sea salt
¼ teaspoon (1g) baking soda
½ tablespoon (7g) baking powder (I use the non-aluminum kind)
1 ¼ cups (162g) unbleached, all-purpose flour
¼ cup (30g) cocoa powder
2 tablespoons (10g) black cocoa powder
Black Cocoa Cookies Directions
make dough: 20 min + chill dough: 30 min + roll, cut, and fill cookie sheets: 25 min + chill cookies before transferring: 10 min + bake: 10 min = 1 hour and 30 min total time
Blend ½ cup (125g) of sugar in the blender to turn it into a finer grain sugar. If you don’t have a blender, skip this step.
Mix the blended sugar with ½ cup (110g) of vegan butter on a fast speed using a stand mixer fitted with the paddle attachment for 2-3 minutes.
Stop the mixer, scrape the sides with a baking spatula, and turn the mixer back on again for another 2-3 minutes. If you don’t have a stand mixer, you can use a handheld electric mixer or mix by hand. If you mix by hand, you might want to do it while you watch tv or something because it will take awhile. You’ll know this step is done when the consistency of the butter and sugar are light and fluffy.
Add ¾ teaspoons (3g) of vanilla and 2 ½ tablespoons (37g) nondairy milk to the butter and sugar, and mix again for 1 minute.
Sift ½ tablespoon (4-5g) organic cornstarch, ⅛ teaspoon sea salt, ¼ teaspoon (1g) baking soda, ½ tablespoon (7g) baking powder, 1 ¼ cups (162g) flour, ¼ cup (30g) cocoa powder, and 2 tablespoons (10g) black cocoa powder into the mixing bowl.
Attach the pouring shield (or cover the mixer with a kitchen towel if you don’t have the shield).
Mix on low-medium speed for 1 minute.
Stop the mixer, scrape the sides (and bottom) of the mixing bowl with a baking spatula, and mix again.
Wrap the black cookie dough in 1-2 pieces of cling wrap or 1-2 plastic produce bags. Flatten the dough into 1-2 thin discs so they chill faster and more thoroughly.
Chill the dough for a minimum of 30 minutes in the freezer (or overnight in the fridge). This recipe works best if the dough is chilled for 24 hours in the fridge. The dough will roll the smoothest if it chills longer.
Preheat the oven to 350ºF (175ºC).
Remove the dough from the fridge or freezer, and unwrap it.
Sandwich the dough in between 2 pieces of parchment paper or 2 silicone rolling mats.
Roll the dough by rolling your rolling pin on top of the top piece of parchment paper or silicone rolling mat. I rolled mine ¼ inch (6mm) thick. If your rolling pin doesn’t have a way to measure the thickness, get a new one. Just kidding. You can set 2 metal straws on either side of your dough and roll on the pencils. They will keep you from rolling your dough too thinly.
Peel the top layer of parchment paper or the top silicone mat carefully off of the rolled out dough. If a little bit of cookie dough sticks to the top layer when you peel it off, this just means that your dough is too warm. Your cookies will still taste great. If you want a very smooth cookie, chill your cookie dough longer.
Press your heart-shaped cookie cutter into the dough, as close to the edges as possible.
Transfer the cookie cutouts by slipping your parchment paper or rolling mat onto a cutting board or tray and transferring them to the freezer.
Freeze the cookies for at least 10 minutes. This will make them strong enough for you to transfer them off of your rolling surface onto baking sheets without breaking them. At this point in the process, it’s been 6 minutes since I started preheating my oven.
Line two baking sheets with parchment paper.
Rewrap any remaining cookie dough scraps that you might have leftover from rolling that batch, and place it in the freezer to continue chilling.
Remove the black cocoa cookies from the freezer after 10 minutes (you can leave them in longer if you have time).
Transfer the cookies (carefully) to the parchment-lined cookie sheets. I do this by folding my rolling mat in a way that looks like I’m peeling it off of the bottoms of the cookies. Leave a little space between each cookie for them to expand a bit when they bake. This step of transferring cookies to the baking sheet takes about 2 minutes.
Slide the cookie sheet (or cookie sheets if you filled more than one) into the oven, once it’s preheated to 350ºF (175ºC).
Bake for 9-10 minutes in a 350ºF (175ºC) oven.
Gather all the dough scraps and combine them with the dough that’s wrapped in the freezer.
Repeat all the steps again: roll, stamp, chill, transfer, bake.
Remove the tray(s) of baked cookies from the oven when your timer goes off. Let the black cocoa cookies sit on the cookie sheet for 2-3 minutes before you transfer them to a cooling rack.
Trace the outline of a heart on your first heart cookie using this decorating icing.
Draw a smaller heart on the inside of the cookie.
Draw lines connecting the smaller inner heart to the larger outer heart.
Draw the curved lines connecting the straight lines, just like a spider web.
Repeat this design on all the black cocoa cookies.
Dry the cookie icing by leaving the spider web cookies on the counter overnight (or for a minimum of 5 hours).