Description
Delicious dark chocolate Halloween cookies featuring rich cocoa, chocolate chips, and festive orange candy toppings. These cookies are soft with crinkly edges, perfect for a spooky celebration or a sweet treat any time of year.
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
- 1 cup chocolate chips
- ¼ cup orange colored chocolate coated candies
Instructions
- Preheat Oven: Preheat the oven to 350˚F and line two large baking sheets with parchment paper.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, add butter, brown sugar, and granulated sugar. Mix at medium speed for about 4 minutes until light and fluffy.
- Add Egg and Vanilla: Scrape down the sides of the bowl, then add the egg and vanilla extract. Mix for 30 seconds to combine.
- Combine Dry Ingredients: In a medium bowl, sift together flour, cocoa powder, baking soda, and salt.
- Mix Dry and Wet Ingredients: Add the dry ingredients to the butter mixture and mix at low speed just until no streaks of flour remain.
- Fold in Chocolate Chips: Remove the bowl from the mixer and fold the chocolate chips into the batter with a rubber spatula until evenly distributed.
- Scoop Dough: Using a 1.5 tablespoon-size spring-loaded cookie scoop, place 12 dough balls on each prepared baking sheet about 2 inches apart.
- Bake Cookies: Bake for 12 minutes until the cookies are crinkly on the edges and just set in the middle.
- Add Candies: Let cookies sit for about 1 minute. Quickly and carefully press the orange chocolate candies into the warm cookies.
- Cool Cookies: Let sit on the pan for 2-3 minutes, then transfer to a cooling rack until completely cool.
Notes
- If the orange candies don’t stick well, melt a little chocolate and add several drops on top of the cookie, then press candies into the melted chocolate and let dry.
- Ensure butter and egg are at room temperature to achieve the best texture.
- You can substitute orange candies with any other colored chocolate candies for different occasions.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 25 mg
