Description
Delight in these rich Dark Chocolate Halloween Cookies, perfect for a spooky celebration. These cookies combine a deep cocoa flavor with melty chocolate chips and festive orange chocolate candies, baked to a tender-crinkly perfection. Ideal for sharing at Halloween parties or enjoying as a sweet seasonal treat.
Ingredients
Scale
Cookie Dough
- 1 stick unsalted butter at room temperature
- ½ cup packed light brown sugar
- 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
Add-ins and Toppings
- 1 cup chocolate chips
- ¼ cup orange colored chocolate coated candies
Instructions
- Preheat Oven: Preheat your oven to 350˚F and line two large baking sheets with parchment paper to prepare for baking.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, light brown sugar, and granulated sugar. Beat at medium speed for about 4 minutes until the mixture is light and fluffy.
- Add Egg and Vanilla: Scrape down the sides of the bowl. Add the egg and vanilla extract, then mix on medium speed for 30 seconds to incorporate fully.
- Combine Dry Ingredients: In a separate medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt to ensure even distribution.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredients to the butter and sugar mixture. Mix at low speed just until no streaks of flour remain to avoid overmixing.
- Fold in Chocolate Chips: Remove the bowl from the mixer and fold in the chocolate chips using a rubber spatula until evenly distributed throughout the dough.
- Scoop Dough Balls: Using a 1.5 tablespoon-sized spring-loaded cookie scoop, place 12 dough balls on each prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 12 minutes or until the cookies have crinkly edges and are just set in the center.
- Add Candies: Let the cookies rest for about 1 minute, then quickly and carefully press the orange colored chocolate coated candies into the warm cookies.
- Cool the Cookies: Allow the cookies to sit on the baking sheet for 2-3 minutes after adding the candies, then transfer them to a wire cooling rack to cool completely.
Notes
- If orange candies do not stick well, melt a little chocolate and add drops to the top of each cookie. Gently press the candies into the melted chocolate and let dry for a secure hold.
- Room temperature ingredients such as butter and egg help in achieving the perfect cookie texture.
- Do not overmix the dough once flour is added to prevent tough cookies.
- Use parchment paper for easy removal and cleanup after baking.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
