Indulge in the ultimate chocolate experience with these Domino Cookies, a decadently chewy treat that combines deep, Oreo-like black cocoa with sweet white chocolate chips. They’re a quick, rich, and perfectly balanced dessert where a mandatory chill time guarantees a thick, fudgy texture that’s absolutely irresistible.
Table of Contents
Why You Will Love This Recipe
These cookies are my answer to the perfect chocolate cookie craving. I developed this recipe to capture that nostalgic “Oreo” flavor in a soft, chewy cookie, and the contrast with the sweet white chocolate chips is pure magic. While the two-hour chill time requires a bit of patience, it’s the secret to achieving that perfect, thick, and fudgy center that makes these cookies truly special and worth the wait.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 teaspoon vanilla extract or vanilla paste
- 1/2 teaspoon kosher salt
- 1 large egg
- 1 large egg yolk
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 cup black cocoa powder
- 1/2 teaspoon baking soda
- 1 cup white chocolate chips
- Extra white chocolate, chopped, for topping (optional)
Step-by-step instructions for making the recipe
- In a large bowl, use an electric mixer to beat the softened butter, white sugar, brown sugar, vanilla, and salt together until the mixture is light and fluffy, about 2 to 3 minutes.
- Add the whole egg and the extra egg yolk, mixing until they are fully incorporated.
- Add the all-purpose flour, black cocoa powder, and baking soda to the bowl. Mix on low speed until a soft, dark dough just comes together.
- Add the white chocolate chips and mix until they are evenly distributed throughout the dough.
- Wrap the cookie dough tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- When ready to bake, preheat your oven to 350°F (190°C). Line a baking sheet with parchment paper.
- Divide the chilled dough into 12 equal portions (about 60 grams each) and roll them into balls. If using, press extra chopped white chocolate into the tops of each dough ball.
- Place the dough balls on the prepared baking sheet, leaving about 2 inches of space between each for spreading.
- Bake for 13 to 14 minutes, until the cookies have spread and the centers no longer look wet and shiny.
- Carefully lift the baking sheet and bang it on the counter once or twice to deflate the cookies slightly, which creates a chewier center.
- Let the cookies cool completely on the baking sheet before serving.
Domino Cookies
Ingredients
Equipment
Method
- In a large bowl, use an electric mixer to beat the softened butter, white sugar, brown sugar, vanilla, and salt together until the mixture is light and fluffy, about 2 to 3 minutes.1/2 cup unsalted butter, 1/2 cup white sugar, 1/2 cup brown sugar, 1/2 teaspoon vanilla extract or vanilla paste, 1/2 teaspoon kosher salt
- Add the whole egg and the extra egg yolk, mixing until they are fully incorporated.1 large egg, 1 large egg yolk
- Add the all-purpose flour, black cocoa powder, and baking soda to the bowl. Mix on low speed until a soft, dark dough just comes together.1 cup plus 2 tablespoons all-purpose flour, 1/2 cup black cocoa powder, 1/2 teaspoon baking soda
- Add the white chocolate chips and mix until they are evenly distributed throughout the dough.1 cup white chocolate chips
- Wrap the cookie dough tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- When ready to bake, preheat your oven to 350°F (190°C). Line a baking sheet with parchment paper.
- Divide the chilled dough into 12 equal portions (about 60 grams each) and roll them into balls. If using, press extra chopped white chocolate into the tops of each dough ball.extra white chocolate, chopped
- Place the dough balls on the prepared baking sheet, leaving about 2 inches of space between each for spreading.
- Bake for 13 to 14 minutes, until the cookies have spread and the centers no longer look wet and shiny.
- Carefully lift the baking sheet and bang it on the counter once or twice to deflate the cookies slightly, which creates a chewier center.
- Let the cookies cool completely on the baking sheet before serving.
Notes
FAQ
Why is the chill time so important?
Chilling the dough is non-negotiable for this recipe. It solidifies the butter, which prevents the cookies from spreading too much in the oven. This results in a thicker, chewier cookie with a better texture. Chilling also allows the flour to fully hydrate, deepening the flavor.
What is black cocoa powder and where can I find it?
Black cocoa powder is a heavily Dutched (alkalized) cocoa that gives Oreos their distinctive dark color and mild, smooth flavor. You can find it online or in specialty baking stores. In a pinch, you can use regular Dutch-process cocoa, but the color and flavor will be different.
Can I freeze the cookie dough?
Yes! The portioned dough balls can be frozen on a baking sheet and then transferred to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.