Double Chocolate Halloween Cookies
Deliciously rich cookies bursting with double chocolate goodness, perfect for Halloween celebrations and beyond.
Ingrédients
Dry Ingredients
- 1 cup all-purpose flour Can use gluten-free flour for a gluten-free option.
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Can substitute with coconut oil for a dairy-free version.
- 1 cup brown sugar
- 1/2 cup granulated sugar Coconut sugar can be used as an alternative.
- 1 large egg Can use a flax egg for a vegan alternative.
- 1 tsp vanilla extract
Chocolate Chips
- 1 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips Optional.
Decoration
- Sprinkles for decoration Optional.
Instructions
Preparation
- Gather all your ingredients and measure them out. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients
- In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Whisk together until uniformly mixed.
Cream Butter and Sugars
- In a large bowl, cream the softened butter with the brown and granulated sugars until light and fluffy, about 2-3 minutes.
Add Egg and Vanilla
- Add the egg and vanilla extract to the butter-sugar mixture and beat until just combined.
Combine Mixtures
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined.
Add Chocolate Chips
- Fold in the semi-sweet and optional white chocolate chips.
Scoop Dough
- Using a tablespoon or cookie scoop, drop dough onto the lined baking sheet, spacing them about 2 inches apart.
Bake Cookies
- Bake in the preheated oven for 10-12 minutes, until the edges are set and the middle is slightly underbaked.
Cool
- Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Decorate and Serve
- If not adding sprinkles before baking, decorate cooled cookies with your festive touches and enjoy!
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, refrigerate for up to two weeks or freeze for 3 months.