Double Chocolate Halloween Cookies (Print version)

Fudgy double chocolate Halloween cookies with black cocoa and candy mix-ins. Soft centers and crinkly edges with no food coloring.

# Ingredients:

01 - 2 cups (250 g) all-purpose flour

02 - 3/4 cup (75 g) black cocoa powder

03 - 1 teaspoon baking soda

04 - 1/2 teaspoon salt

05 - 1 cup (226 g) unsalted butter, melted and slightly cooled

06 - 1 cup (200 g) light brown sugar, packed

07 - 1/2 cup (100 g) granulated sugar

08 - 1 large egg, room temperature

09 - 2 teaspoons vanilla extract

10 - 1 cup (175 g) semisweet chocolate chips

11 - 3/4 cup Halloween candies (M&Ms, candy eyes, or sprinkles)

01 - Whisk together flour, black cocoa, baking soda, and salt in a medium bowl until no cocoa streaks remain.

02 - Stir melted butter with both sugars in a large bowl until glossy. Beat in the egg and vanilla until smooth.

03 - Add the dry ingredients to the wet and stir until mostly combined. Fold in the chocolate chips and Halloween candies.

04 - Portion rounded tablespoons of dough onto parchment-lined baking sheets, spacing them 2 inches apart.

05 - Bake at 350°F (175°C) for 10 to 12 minutes, until the tops crack and the edges look set but centers are still soft.

06 - Rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

01 - For the darkest color, use black cocoa rather than natural or Dutch-process cocoa.

02 - Add candies at the very end of mixing to prevent color bleeding.