Dark Chocolate Halloween Cookies
User Reviews
5
Dark Chocolate Halloween Cookies
Description
These cookies start by creaming unsalted butter with light brown and granulated sugars until fluffy, which helps create a tender crumb. Eggs and vanilla extract are incorporated, followed by a sifted mixture of all-purpose flour, cocoa powder, baking soda, and salt to add structure and chocolate depth. Chocolate chips folded into the batter enhance the rich chocolate flavor and provide pockets of melted chocolate.
The dough is scooped and baked at 350°F until edges appear crinkly and the centers just set, producing cookies with crisp edges and soft, chewy interiors. The orange chocolate-coated candies placed on top add a colorful Halloween theme and a contrasting texture.
A helpful tip from the notes advises using a bit of melted chocolate as adhesive if the candies do not stick well, ensuring an attractive presentation. These cookies make a seasonal dessert or snack with familiar chocolate notes and playful decorations.
Ingredients
- 1 tick butter at room temperature, unsalted
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 egg at room temperature
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- 3 tablespoons cocoa powder
- ½ teaspoon baking soda
- pinch salt
- 1 cup chocolate chips
- ¼ cup chocolate coated candies orange colored
Instructions
- Preheat the oven to 350˚F and line two large baking sheets with parchment paper.
- To the bowl of a stand mixer fitted with the paddle attachment, add butter, brown sugar and granulated sugar. Set the mixer to medium speed and cream for about 4 minutes, or until light and fluffy.
- Scrape down the sides of the bowl, then add the egg and vanilla extract and mix for 30 seconds. Add vanilla extract and mix for 30 seconds.
- In a medium bowl, sift together flour, cocoa powder, baking soda and salt. Add the dry ingredients to the butter and sugar mixture and mix at low speed just until no streak of flour remains.
- Remove the bowl from the mixer and add chocolate chips. Fold the chocolate into the batter with a rubber spatula until it is evenly distributed.
- Using a 1.5 tablespoon-size spring loaded cookie scoop, scoop 12 dough balls on each prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, or until the cookies are crinkly on the edges and just set in the middle.
- Let sit for about 1 minute, then working quickly and carefully, press the orange chocolate candies into the warm cookies. Let sit for 2-3 minutes on the pan, then transfer to a cooling rack until completely cool.
Notes
- If orange candies don’t stick firmly, use melted chocolate droplets on the cookie tops to secure them, letting the chocolate dry completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Cookies
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 34mg | 1% |
| Potassium | 25mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 149IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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