Description
Delicious dark chocolate Halloween cookies featuring a rich cocoa base, chocolate chips, and festive orange chocolate candies for a spooky seasonal treat perfect for sharing.
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
Topping
- ¼ cup orange colored chocolate coated candies
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350˚F and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, combine butter, brown sugar, and granulated sugar. Mix on medium speed for 4 minutes until the mixture is light and fluffy.
- Add Egg and Vanilla: Scrape down the sides of the bowl, then add the egg and vanilla extract. Mix on medium speed for 30 seconds until fully incorporated.
- Combine Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt to ensure no lumps remain and ingredients are evenly distributed.
- Mix Dry Ingredients into Wet: Add the dry ingredients to the creamed butter and sugar mixture. Mix on low speed only until no streaks of flour remain, being careful not to overmix.
- Fold in Chocolate Chips: Remove the bowl from the mixer and gently fold in the chocolate chips using a rubber spatula until evenly incorporated into the batter.
- Scoop Dough onto Sheets: Using a 1.5 tablespoon spring-loaded cookie scoop, place 12 dough balls spaced about 2 inches apart on each prepared baking sheet.
- Bake Cookies: Bake for 12 minutes or until the cookies are crinkly on the edges and just set in the middle.
- Add Candies while Warm: Let the cookies cool on the pan for 1 minute, then carefully press the orange chocolate candies into the top of each warm cookie. Let them rest for 2-3 minutes on the pan to set.
- Cool Completely: Transfer the cookies to a wire cooling rack and let them cool completely before serving.
Notes
- If the orange candies don’t stick well, melt a small amount of chocolate and place a drop on each cookie. Press the candy into the melted chocolate and allow to dry for a secure hold.
- You can substitute dark chocolate chips with semi-sweet or milk chocolate chips based on preference.
- Allow the butter and egg to come to room temperature to ensure better mixing and texture.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
