Description
Dark chocolate cookies emerge from a haunting Halloween-inspired recipe, blending rich cocoa with eerie decorative elements. Creepy spider web icing and crumbly chocolate base invite sweet terror to your seasonal dessert table.
Ingredients
Scale
Main Ingredients:
- 1 cup unsalted butter, at room temperature (around 67°F / 19°C)
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 3/4 cups all-purpose flour
- 1 large egg, at room temperature
Chocolate Ingredients:
- 1 cup white chocolate chips
- Cocoa powder (preferably Black Cocoa or Dutch-process cocoa powder)
- Optional mix-ins: dark chocolate chips, semi-sweet chocolate chips, Reeses Pieces
Flavor and Decoration Ingredients:
- 1 teaspoon vanilla extract
- 1 pinch of salt
- Optional: Candy googly eyes for decoration
Instructions
- Prepare the oven by heating to 350F (175C), creating an ideal baking environment for the chocolate treats.
- Create a non-stick surface by lining baking sheets with parchment paper or silicone mats.
- Combine dry ingredients through a fine-mesh sifter, ensuring a smooth and lump-free mixture of flour, cocoa powder, baking powder, and salt.
- Cream butter and sugars using an electric mixer, whipping until the mixture becomes light, fluffy, and pale in color.
- Incorporate egg and vanilla extract, blending thoroughly to create a uniform wet mixture.
- Slowly integrate the dry ingredient mixture into the wet ingredients, mixing on low speed until just combined to maintain a tender texture.
- Gently fold white chocolate chips into the dough using a rubber spatula, distributing evenly throughout the mixture.
- Portion dough onto prepared baking sheets using a cookie scoop, creating uniform rounds approximately 1½ to 2 tablespoons in size.
- Gently press down on each dough ball with the palm of your hand, encouraging even spreading during baking.
- Slide the baking sheets into the preheated oven, baking for 10 minutes until edges are set but centers remain slightly soft.
- Allow cookies to rest on baking sheets for 5 minutes, then transfer to wire cooling racks to reach room temperature.
- For a playful Halloween touch, adorn cookies with candy googly eyes if desired.
- Preserve freshness by storing cookies in an airtight container at room temperature for up to 5 days, or freeze unbaked dough balls for future baking.
Notes
- Swap regular cocoa powder with Dutch-processed cocoa for a richer, deeper chocolate flavor that makes these cookies more indulgent.
- Use room temperature butter and egg to ensure smoother mixing and better cookie texture, preventing potential lumpy or uneven dough.
- Chill the dough for 30 minutes before baking to prevent excessive spreading and create thicker, chewier cookies with more defined edges.
- For gluten-free options, replace all-purpose flour with a 1:1 gluten-free baking blend, maintaining the same delicious chocolate taste and soft texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 200
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg