Halloween Cookies
Halloween Cookies are thick, chewy, and adorably spooky. Thanks to the black cocoa in this recipe, they bring the perfect spooky vibes and taste just like an Oreo! Use any mix-ins you like, from chocolate chips to peanut butter chips, for the perfect crowd-pleasing Halloween dessert. And bonus: this dough doesn't require chilling before baking!
Servings: 16 large cookies, approximately
Ingredients
- 113 grams (1 stick) unsalted butter at a cool room temperature (about 65°F / 18°C)
- 150 grams (¾ cup) granulated sugar
- 1 large egg + an extra yolk separated when cold then brought to room temp
- 1 Tablespoon vanilla extract
- 160 grams (1 ¼ cup) all-purpose flour
- 43 grams (½ cup) black cocoa powder
- 8 grams (1 Tablespoon) cornstarch
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon espresso powder optional
- 300 grams 1 1/2 cups chocolate chips I like half semi-sweet and half white chocolate
- Candy eyeballs
Instructions
- Preheat oven to 350°F / 176°C. Prepare two large light-colored baking trays with parchment paper. Set aside.
- In a large bowl, cream together the butter and sugar using an electric mixer on medium speed. Mix until light and fluffy, about 3 minutes. Scrape down the bottom and sides of the mixing bowl.
- Add the egg, egg yolk, and vanilla. Beat until combined, about 1 minute. Scrape the bowl down again.
- Add the flour, cocoa powder, cornstarch, salt, baking soda, baking powder, and espresso powder (if using). Mix on low until almost combined. Scrape down the mixer, ensuring the very bottom of the bowl is incorporated.
- Add the chocolate chips (or whatever mix-ins you like) and mix until just combined. Do not overmix.
- Using a large 3-Tablespoon cookie scoop, portion mixture and place on prepared baking sheets, spacing at least a couple inches apart. Place as many candy eyeballs as you like on top of the dough balls, pressing gently to adhere.
- Bake 10-12 minutes, or until your cookies are puffed, set at the edges, and no longer look wet in the middle (a little damp is okay). Allow to cool on baking sheets for a a few minutes before transferring to a wire rack to cool completely.
- Baked, cooled cookies can be stored inside an airtight container at room temperature for about 3 days.
Notes
Mix-Ins: I typically make these cookies using a 50/50 combination of semi-sweet and white chocolate chips. I have also used peanut butter chips and M&Ms. Use whatever you like here - just keep the total weight about 300 grams for best results.
Salt on Top: I personally love these cookies with a little sprinkle of flaky sea salt, but that's totally optional.
Espresso Powder: This is optional. I find it helps give the cookies a little more depth of flavor, but you can skip it entirely if you don't like it or don't have any on hand - no substitution necessary.
For Thicker, Chewier Cookies: Store portioned cookie dough in the fridge inside an airtight container or Ziploc bag for 24-48 hours. To bake, use the palm of your hand to flatten the dough balls slightly, so they're about 1" thick (to ensure they spread evenly), then bake as directed above. This will yield thicker, chewier, more flavorful cookies!
To Prep Further Ahead: If you need to prep the dough more than 3 days ahead, I recommend freezing the portioned dough. Simply thaw in the fridge overnight before pressing down to about 1" thick and bake as above.