Description
Delight in these rich and fudgy Dark Chocolate Halloween Cookies, perfect for celebrating the spooky season with a burst of chocolate flavor and festive orange candy toppers. These cookies are soft with crinkly edges, loaded with chocolate chips and decorated with vibrant orange candies, making them a delicious treat for Halloween parties or any chocolate lover’s craving.
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 oven and prepare baking sheets: Preheat your oven to 350˚F and line two large baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and granulated sugar. Mix on medium speed for about 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 for 30 seconds until well combined.
- Combine dry ingredients: In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt to ensure even distribution and remove lumps.
- Mix dry ingredients into wet: With the mixer on low speed, gradually add the dry ingredients to the wet mixture just until no streaks of flour remain, being careful not to overmix.
- Add chocolate chips: Remove the bowl from the mixer. Fold the chocolate chips into the batter evenly using a rubber spatula.
- Scoop dough onto baking sheets: Using a 1.5 tablespoon-sized spring-loaded cookie scoop, place 12 dough balls on each prepared baking sheet, spacing them about 2 inches apart for room to spread during baking.
- Bake the cookies: Bake for 12 minutes or until the cookies are crinkly on the edges and just set in the middle, giving a fudgy texture.
- Add orange candy toppings: Let the cookies sit for about 1 minute after baking, then working quickly and carefully, press the orange chocolate-coated candies into the warm cookies for a festive look.
- Cool the cookies: Let the cookies sit for 2-3 minutes on the baking sheet, then transfer them to a cooling rack until completely cool to finish setting.
Notes
- If orange candies have trouble sticking, melt a little chocolate and place a few drops on top of the cookie, then gently press the candies into the melted chocolate and allow it to dry.
- Make sure the butter and egg are at room temperature to ensure proper mixing and texture.
- Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
- Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
