Double-Chocolate Monster Cookies – Recipe! Image 1
Cookies, Love

Double-Chocolate Monster Cookies – Recipe!

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Happy Halloween!  Today we all get a hall pass for eating way too much sugar, while traipsing around the neighborhood in spooky attire.  I just love this day because it’s about enjoying and observing scary-fun with friends and family and there’s something super cool about dressing up – the Halloween in all of us comes alive.

I do love sticky chewy candy – it’s one of my favorite things, however sometimes this special day calls for a little more bewitching, which usually involves chocolate baked treats.  Cookies are easy and portable sweets to hand out to little goblins that come to your door, or for guests that secretly creep in from the garage to wish you well.  This day begs for ooey-gooey and this is what I have prepared for you – a monstrous recipe for celebration.

Double Chocolate Cookies are creepy enough to share with ghouls big or small.  So, bake up a batch before the wolves howl and the moon is high, and you hear the rat-a-tap-tap on your door.

Double-Chocolate Monster Cookies – Recipe! Image 2


10 tablespoons butter, room temperature

3/4 cup brown sugar

2/3 cup granulated sugar

1 egg

2 teaspoons vanilla extract

1 cup all-purpose flour

3/4 cup dark cocoa powder

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

10 ounces bittersweet chocolate chips

spooky eyeballs, optional

(Makes 18 Cookies)

Double-Chocolate Monster Cookies – Recipe! Image 3

To Prepare:

  1. Preheat oven to 350 degrees.  In a stand mixer or large bowl, cream together butter and sugars for 4 minutes.  Add egg and vanilla and mix again for 1 minute.  Scrape down sides of bowl.
  2. Add flour, cocoa powder, salt, baking powder and baking soda and mix on low for 1 minute.
  3. Remove bowl from stand and mix chocolate chips in by hand.
  4. Scoop dough out onto a lined baking sheet, about the size of half a golf ball.  Place sheet pan in freezer to chill for 12 minutes.
  5. Bake cookies in oven for 12-14 minutes, or until slightly puffed.  Remove and let cool 2 minutes before lightly pressing eyeballs on top.  Continue to cool cookies on sheet pan for 5 minutes.  Place on wire rack until room temperature.  Enjoy!


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