These spooky black cocoa cookies are rich and chocolaty. They are slightly crisp on the edges but soft and chewy on the inside. And with a little white chocolate drizzle and candy eyes, they make the perfect Halloween treat!
INGREDIENTS FOR BLACK COCOA COOKIES
These cookies are crazy easy to make. You need you basic cookie ingredients, plus black cocoa powder and a few extras to make these cookies spooky. Here's a list of everything you'll need to bake up a batch!
• All-purpose flour
• Black cocoa powder
• Baking soda
• Unsalted butter
• Granulated & light brown sugar
• Vanilla extract
• Semi-sweet chocolate chips
• White chocolate
• Candy eyes
MAKING THE COOKIES
These cookies are super simple to whip up! Start by making the cookie dough-- it comes together in just a few steps.
Step 1: Beat together the softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy; about 2 minutes. Add in the eggs and vanilla extract, and mix to combine.
Step 2: Add in the dry ingredients. This is going to be the flour, black cocoa powder, baking soda, and salt. Mix until the dough forms. Lastly, fold in the chocolate chips.
Step 3: Scoop the cookie dough using a medium cookie scoop. Place scoops of dough onto a tray. Once all the dough is scooped, put the tray in the refrigerator to chill the dough for one hour.
Step 4: After chilling the dough, preheat your oven to 350°F. Line 2 baking sheets with parchment paper. Roll the chilled dough into balls and place them a few inches apart on the baking sheets. Bake for 13-15 minutes. Once out of the oven, let them cool on the baking sheets for about 5 minutes, then transfer them to a cooling rack.
Note: The cookies will still seem a little soft and underdone in the centers when they come out of the oven, but that's what you want! They will firm up as they cool. If they spread too much, use a spatula or a large biscuit cutter to pull the edges of the cookie in and round the cookies back out.
ADDING THE DRIZZLE
Once all of your cookies are out of the oven and cooled, now you can add the white chocolate drizzle. You can absolutely just eat these cookies as is, too!
Step 1: Melt white chocolate in a microwave-safe bowl for 30 second increments, stirring after each one. Do this until the chocolate is completely melted.
Step 2: Pour the melted chocolate into a piping bag or zipper top storage bag and cut a tiny piece off one of the bottom corners.
Step 3: Drizzle in alternating directions over the top half of the cookies. While the white chocolate is still melted, place candy eyes on each cookie.
TIPS FOR THE BEST COOKIES
These cookies are so easy and simple to make, but here are just a few things you can do to make sure you're getting the best cookies possible.
• Don't skip the black cocoa! One of the things that make these cookies showstoppers is the black cocoa powder. Not only does it give them a rich, chocolate flavor, it also gives them a super dark color.
• Make them spooky! While you can totally stop this recipe and just eat these cookies once they're out of the oven, they also make great treats for Halloween! Melted white chocolate and candy eyes make the perfect for any gathering or party.
• Don't over bake the cookies! I always say that it’s better to under bake your cookies than to over bake them. If you bake them much longer than the amount of time called for, they could get hard and a bit dry once cooled.
• Use a cookie scoop. I know that I say this is most of my cookie recipes, but using a cookie scoop is so incredibly helpful! It helps you portion out your cookie dough to make sure all of the cookies are the same size and have the same baking time.
• Keep extra cookie dough in the fridge. While some of your cookies are in the oven, be sure to keep the rest of the scooped and chilled dough in the fridge until it's time to bake it!
If you give this recipe a try and love it, be sure to leave a comment and star rating! Be sure to tag @thehungrykitchenblog on Instagram so I can see all of your delicious bakes! Happy baking! ♥
Spooky Black Cocoa Halloween Cookies
- 2 ½ cups all-purpose flour
- ½ cup black cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- 4 oz white chocolate
- Candy eyes
- Cream together the unsalted butter, light brown sugar, and granulated sugar until light and fluffy. Mix in the eggs and vanilla extract.
- Add in the flour, black cocoa powder, baking soda, and salt. Mix until the dough forms. Lastly, fold in the chocolate chips.
- Using a medium cookie scoop, scoop dough and place onto a baking sheet. Once all the dough is scooped, place the tray in the fridge and chill the dough for one hour.
- Once the dough has chilled for an hour, preheat your oven to 350°F. Line 2 baking sheets with parchment paper. Roll the chilled dough into balls and place them a few inches apart on the baking sheets.
- Bake the cookies for 12-14 minutes. Once out of the oven, cookies should be slightly puffy and look slightly underdone in the middle. Allow the cookies to cool for about 5 minutes, then transfer them to a cooling rack to cool completely.
- Melt the white chocolate in the microwave in 30 second increments, stirring after each one. Pour the melted chocolate into a piping or zip top bag. Cut a tiny bit off one of the bottom corners.
- Drizzle the white chocolate in alternating directions on the top half of each cookie. Place the candy eyes on the melted chocolate. Allow the white chocolate to set. Enjoy!