Double Chocolate Halloween Cookies
User Reviews
4.9
Double Chocolate Halloween Cookies
Description
This cookie recipe incorporates black cocoa powder for an intense dark chocolate base combined with butter, sugars, vanilla, and egg. Flour, cornstarch, baking soda, baking powder, and salt create the structure. White chocolate chips and Halloween-themed M&Ms add bursts of sweetness and texture within the dough.
Baked at 350°F, the cookies are sized for a 3-tablespoon dough ball, spaced to allow spreading while maintaining a soft interior. Additional chocolate chips, M&Ms, and candy eyeballs top the dough balls for a decorative, festive finish. Cooling slightly on the baking sheet preserves a tender chewiness before moving to a cooling rack.
Alternatively, the dough can be baked as cookie bars in an 8x8-inch pan lined with parchment or foil and decorated similarly. Baking for 25-30 minutes yields bars set around the edges but still slightly jiggle in the center, promoting a chewy texture when cooled and sliced.
Ingredients
- 1/2 cup unsalted butter at cool room temperature, 113 grams
- 1/2 cup granulated sugar 100 grams
- 1/4 cup brown sugar 50 grams
- 1 teaspoon vanilla extract
- 1 egg at room temperature
- 1 cup all-purpose flour 127 grams
- 1/2 cup black cocoa powder sifted, 43 grams, or Dutch-process
- 1 tablespoon cornstarch
- 1 teaspoon salt fine sea salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup white chocolate chips plus more for garnish, 85 grams
- 1 cup M&M candies plus more for garnish, Halloween variety, 218 grams
- Candy Eyeballs for garnish, edible
Instructions
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed until light and fluffy, about 3 minutes. Scrape the bowl down before adding in the vanilla extract and egg, beating well to combine.
- In a separate bowl, whisk together the flour, cocoa, cornstarch, salt, baking soda, and baking powder. Gradually add in the dry ingredients to the wet ingredients and beat until a slightly sticky dough forms. Fold in the white chocolate chips and M&Ms with a rubber spatula.
- Using a large spring-loaded cookie scoop, drop 3-tablespoon sized balls of dough onto the prepared baking sheets, spacing them at least 2 inches apart. Dot the balls of cookie dough with extra chips, M&Ms, and candy eyeballs. Bake for about 12 minutes, until puffy but still soft, being careful not to overbake. Allow to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Notes
- For cookie bars, press dough into a lined 8x8-inch pan, decorate, and bake 25-30 minutes until edges are set but center jiggles.
- Allow cookies to cool on baking sheet briefly before moving to a wire rack to retain softness.
User Reviews
Overall Rating
4.9
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