Halloween, Cookies, Chocolate, Dessert (Print Version)
# Ingredients:
01 -
1 cup unsalted butter, at room temperature (around 67°F).
02 -
1 cup granulated sugar.
03 -
1 cup light brown sugar.
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The specified amount of cocoa powder (preferably Black Cocoa or Dutch-process cocoa powder).
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1 large egg, at room temperature.
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1 teaspoon vanilla extract.
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2 ¾ cups all-purpose flour.
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A pinch of salt.
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1 cup white chocolate chips or other mix-ins (e.g., Halloween-themed M&Ms, dark chocolate chips, semi-sweet chocolate chips, Reese’s Pieces).
10 -
Candy googly eyes for decoration (optional).
# Instructions:
01 -
Preheat the oven to 350°F (175°C).
02 -
Line baking sheets with parchment paper or silicone baking mats.
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In a medium bowl, sift together the flour, cocoa powder, baking powder (or baking soda, noting the differences in texture), and salt.
04 -
In a large bowl, use an electric mixer to beat the butter, granulated sugar, and light brown sugar on medium-high speed until light in color and smooth.
05 -
Add the egg and vanilla extract, mixing until combined.
06 -
Gradually add the flour mixture to the wet ingredients on low speed, mixing until just combined.
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Fold in the white chocolate chips or other mix-ins using a rubber spatula.
08 -
Using a spoon or a spring-loaded cookie scoop, drop 1 ½ to 2-tablespoon sized balls of dough onto the prepared baking sheets.
09 -
Flatten the dough balls with the palm of your hand to ensure even spreading.
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Bake for about 10 minutes. Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
11 -
Add candy googly eyes on top of the cookies for a fun Halloween touch, if desired.
12 -
Store the cookies in an airtight container at room temperature for up to 5 days or freeze pre-scooped balls of cookie dough in a resealable bag, allowing them to thaw before baking as needed.
# Notes:
01 -
You can switch the mix-ins while maintaining the total weight or volume specified.
02 -
These cookies can also be made into cookie bars by lining an 8×8-inch baking pan with parchment paper, placing the dough in the pan, and baking for 25-30 minutes until the edges are set but the center still jiggles slightly.