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Black Magic Cookies

The cookie jar on the café counter never stays full for long, especially in October. Customers reach for "just one" while waiting for their drinks, only to find themselves wondering if they should take a few more home. These cookies are soft in the center, lightly crisp around the edges, and deeply chocolatey thanks to Michelle's Mexican Mocha Mix. A hint of cinnamon quietly rounds out the flavor, making them feel richer than an ordinary chocolate cookie. Makes: About 24 cookies Prep Time: 15 minutes Bake Time: 10–12 minutes
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Servings: 12 cookies
Ingredients Method Video Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 tablespoons Michelle's Mexican Mocha Mix
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon fine sea salt
Wet Ingredients
  • ½ cup softened butter
  • ½ cup granulated monk fruit sweetener
  • 2 large eggs
  • 1 teaspoon vanilla extract
Decoration
  • 1 cup Lily's Dark Chocolate Baking Chips
  • Flaky sea salt optional
  • Chocolate curls

Method
 

Directions
  1. Preheat the oven to 350°F. Line baking sheets with parchment paper.
  2. Whisk together the flour, Michelle's Mexican Mocha Mix, baking soda, baking powder, and salt.
  3. Beat together the butter and monk fruit sweetener until light and fluffy.
  4. Beat in the eggs one at a time, followed by the vanilla.
  5. Gradually mix the dry ingredients into the wet ingredients until just combined.
  6. Fold in the chocolate chips.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
  8. Bake for 10–12 minutes, until the edges are set but the centers remain soft.
  9. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
  10. Sprinkle with flaky sea salt or garnish with chocolate curls if desired.

Video

Notes

Coffeehouse Tip
Underbaking these cookies by just a minute keeps the centers wonderfully soft, giving them that bakery-style texture everyone loves.