Love and Olive Oil

Midnight Chocolate Cookies

Triple Chocolate Midnight Cookies

There were some truly delicious goodies at the Sweet Relief bake sale a few weeks back (which, by the way, ended up raising $1000 for flood relief! Go us!) Taylor and I, as much as we wanted to take one of everything home, wound up purchasing just a few treats to enjoy later. One of those treats was a bag of these cookies, aptly called Midnights because they are so gosh darn dark. I have to say, as soon as I ate one, I knew I had to ask Kristin to share her recipe. I did. And she obliged. And for that we should all thank her.

Because these cookies, folks, are ridiculous. For a batch of 4 dozen, it used nearly 40 ounces of chocolate. Five different kinds of chocolate, to be precise. All melted and mixed together with a measly 3/4 cup of flour. The result is practically a hunk of chocolate. With chocolate chips mixed in. And a nice big chocolate kiss on top.

Triple Chocolate Midnight Cookies

These cookies are not for the faint of heart. Kristin basically told me she’s done everything she can to make these cookies darker. Brown sugar? Try dark brown sugar. Semisweet chips? Bittersweet is better. Special dark cocoa powder and special dark kisses, paired with the darkest dark chocolate you can find. There is a reason why they are called midnights and not dusks or early evenings.

Just be sure you have a tall glass of something (water, milk, or otherwise) to wash it all down… you’re going to need it.

Midnight Chocolate Cookies

Makes 3-4 dozen cookies.

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10 ounces bittersweet chocolate, broken into chunks
6 ounces unsweetened chocolate, coarsely chopped
3/4 cup all-purpose flour
3/4 cup special dark cocoa powder
1 1/4 tsp. salt
1 1/4 tsp. baking soda
2 sticks unsalted butter, at room temperature
1 2/3 cups dark brown sugar
2 eggs
1 tsp. vanilla
2 tsp. espresso powder
10 ounces bittersweet chocolate chips
1 bag Hershey’s Special Dark kisses


In small saucepan over very low heat, melt together bittersweet and unsweetened chocolate, stirring frequently until almost melted through. Remove from heat and keep stirring until fully melted and smooth. Set aside.

In a small bowl, combine flour, cocoa powder, salt and baking soda. Set aside.

Using an electric mixer on medium speed, cream butter and brown sugar. Beat in eggs one at a time, scraping down sides of bowl as needed. Add vanilla, espresso powder and melted chocolate, mixing until evenly incorporated. Reduce mixer speed to low and add flour mixture. Stir in chocolate chips. Cover bowl and refrigerate until dough is firm but pliable, about 15-20 minutes.

Preheat over to 350 degrees F. Line baking sheets with parchment paper or a silicon mat. Drop dough by tablespoonfuls onto the baking sheets. Bake 9-10 minutes, or until cookies appear set. Remove from oven and immediately press a kiss point-down into the top of each cookie. Let rest on baking sheets for at least 5 minutes, or until cookies are no longer crumbly. Transfer to wire racks and cool completely.

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  1. Wow. Just wow. I totally agree that these would be perfect with a big glass of red wine. Mmm.. I can practically taste them now..

  2. These look like my answer to all things chocolate! Glad they were a success at the bake sale! Going to post them on my chocolate blog today with kudos and trackbacks to you.

  3. Oh so not fair. It’s midnight here and those would be perfect with some milk right now :) Gorgeous cookies darlin’!

  4. For the milk/coffee/water brigade, this cookie screams for a good glass of red wine. Just sayin’.

    Also, you can take it darker still. I have the unsweet-to-bittersweet proportion at 8 oz. of each now, and that seems a good balance. Of course, I’m also typically using 85% bittersweet, so adjust accordingly.

    I will say, the purer you go with the chocolate, the saltier the cookie seems. Never out of proportion at all, you just notice it more with less sugar. Again, making it a great wine cookie.

    And it’s tweaked beyond recognition, but for the record, original inspiration came from King Arthur Flour.

  5. Holy moly!!!!! tat’s lots of chocolate…..
    But is thr anything as too much for chocolate!!!! m just bowled wit the recipe…thks to u both- Lindsay n Kirsten for sharing de recipe.
    Bookmarking tis one, will dfntly try it out…

  6. Somehow I have almost all of these ingredients (except for the dark choc. kisses)
    on hand.
    After a quick trip to the grocery tomorrow, I will be all set to try these!!!!
    I do not think I will want to wash down/away the highly anticipated dark choc. flavor!

  7. As a lover of all things dark chocolate, these are right up my alley! Sadly, I am surrounded by milk chocolate lovers :( More for me, I guess, because I am definitely lusting after these right now.

  8. Wow. Just wow. All I can say is that those are impressively chocolatey!

  9. Those do sound amazing. I can see why you were so impressed. I would have bought these too.

  10. Wow…so much chocolate! These look fantastic! Glad they sold so well for a good cause :)

  11. that’s my kind of cookie :D

  12. Love the dark chocolate and the espresso combination! Nothing better than dark chocolate and in a cookie, even better. Have a terrific weekend!!!!

  13. holy dark chocolate!
    These pack a punch, don’t they?! They are sure pretty too!

  14. What? Lightweight! We scarfed these down easily with no milk. Or water. We are hardcore. If you’d like to see for yourself, just go ahead and drop some over here, mmkay?

  15. I just read “40 ounces” and said “WOW” outloud- and I am sitting here alone. That is a A LOT of freaking chocolate. And by the looks of the ingredient list- good chocolate.

    Good work on raising money for the flood relief. You are so kind to use your baking skills to help out.

    p.s. I bought those piping tips you recommended. My cupcakes have never looked better.

  16. I got blogged?!? Seriously? Wow – I’m honored! Glad you loved them – they’re far and away my most popular recipe. People got angry the year I left them out of the holiday packages.

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