Black stardust cookies
Makes: 20
Prep time: 25 minsTotal time: 
Recipe photograph by Martin Poole
Black stardust cookies
Why not offer these to visiting trick or treaters instead of shop-bought sweets and candy?
Makes: 20
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
179Kcal
Fat
8gr
Saturates
5gr
Carbs
23gr
Sugars
16gr
Fibre
1gr
Protein
3gr
Salt
0.6gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 75g granulated sugar
- 200g dark brown sugar
- 125g salted butter, softened
- 1 medium egg, plus 1 extra egg yolk
- 1 tsp vanilla extract
- 1 tsp black gel food colouring (we used Dr Oetker)
- 150g plain flour
- 100g dark cocoa powder
- 1 tsp bicarbonate of soda
- 105g caramelised white chocolate (we used Cadbury Caramilk Buttons)
- 1 tsp sea salt flakes
Step by step
Kitchen tip
You can chill the cookie dough balls before baking, for up to 3 days. Remove from the fridge 10 minutes before baking. You can also freeze the cookie dough balls for up to 2 months. Bake for 14-15 minutes from frozen.
- Line 2 baking sheets with baking paper. Beat both the sugars and the butter together for 2-3 minutes until light and fluffy. Beat in the egg and egg yolk, vanilla and black food colouring until well combined. Sift in the flour, cocoa and bicarb and mix until just combined.
- Preheat the oven to 180°C, fan 160°C, gas 4. Chop the caramelised chocolate really finely – you want it to be more like sprinkles than chunks – and then mix two-thirds of it through the cookie dough. Roll the dough into 20 balls and place on the lined baking sheets, spacing them out well to allow room for them to spread during baking. Sprinkle with the remaining chocolate and the flaky salt, rolling the balls in the excess so that they are well covered.
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Bake the cookies for 12 minutes. Remove from the oven and leave to cool on their trays for 5 minutes, then remove to a wire rack to cool completely.To storeThe baked cookies keep for up to 5 days in an airtight container.
