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Halloween Chocolate Cookies Recipe

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★★★★★

4.5 from 125 reviews

These Halloween Chocolate Cookies are rich, fudgy, and perfectly cocoa-flavored, making them an ideal treat for the spooky season. Rolled in cocoa powder to prevent sticking and topped with optional royal or easy cookie icing, these cookies offer a delightful texture and festive appearance that’s sure to impress at any Halloween celebration.

Ingredients

Scale

Dry Ingredients

  • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
  • 3/4 cup (62g) unsweetened natural cocoa powder (or dutch process cocoa powder), plus more as needed for rolling and work surface
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt

Wet Ingredients

  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract

Optional Topping

  • Royal Icing or Easy Cookie Icing
  • Gel food coloring for tinting icings

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). This ensures the cookies bake evenly and develop a nice texture.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. This helps to avoid lumps and evenly distribute the leavening agents.
  3. Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 3-4 minutes. This aerates the batter and leads to tender cookies.
  4. Add Egg and Vanilla: Add the room temperature egg and pure vanilla extract to the butter-sugar mixture. Beat until fully incorporated and smooth.
  5. Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, mixing on low speed to combine. Be careful not to overmix to keep the cookies tender.
  6. Shape the Dough: Roll the dough into 1-inch balls. Then roll each ball lightly in additional cocoa powder to prevent sticking and create a beautiful dark crust after baking.
  7. Place on Baking Sheet: Arrange the coated dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart to allow for spreading.
  8. Bake: Bake in the preheated oven for 10-12 minutes or until the cookies have spread and the edges look set but the center still appears slightly soft.
  9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This prevents breakage.
  10. Decorate (Optional): Once cooled, decorate with royal icing or easy cookie icing tinted with gel food coloring to add festive Halloween designs.

Notes

  • Ensure the butter and egg are at room temperature for proper mixing and texture.
  • If you do not have Dutch-process cocoa, natural cocoa works well but may give a slightly more acidic, sharper chocolate flavor.
  • Rolling the dough balls in cocoa powder enhances the cookie’s texture and appearance.
  • For best results, chill the dough for 30 minutes before baking if your kitchen is warm.
  • Decorating with royal icing is optional but adds a fun Halloween touch and makes the cookies more festive.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: Halloween cookies, chocolate cookies, cocoa cookies, festive cookies, holiday baking, royal icing cookies

Find it online: https://mjrecipe.com/halloween-chocolate-cookies-recipe/