Spooky Black Cocoa Halloween Cookies
Ingredients
- 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
Instructions
- 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!
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