Can I use regular cocoa powder instead of black cocoa?

Absolutely! Dutch-process cocoa powder works wonderfully, though your cookies will be lighter in color. The flavor will still be deliciously chocolatey.

Why are my cookies spreading too much?

This usually happens when the butter is too warm or the dough is overmixed. Make sure your butter is at cool room temperature and chill the dough for 30 minutes if needed.

Can I make these cookies smaller?

Of course! Use a smaller scoop and reduce the baking time by 1-2 minutes. Just watch them carefully to avoid overbaking.

Halloween Monster Cookies

Name: Halloween Monster Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1/2 cup (113 grams) unsalted butter, (at cool room temperature); 1/2 cup (100 grams) granulated sugar; 1/4 cup (50 grams) brown sugar; 1 teaspoon vanilla extract; 1 egg, (at room temperature); 1 cup (127 grams) all-purpose flour; 1/2 cup (43 grams) black cocoa powder (or Dutch-process); 1 tablespoon cornstarch; 1 teaspoon fine sea salt; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 1/2 cup (85 grams) white chocolate chips, (plus more for garnish); 1 cup (218 grams) Halloween M&Ms, (plus more for garnish); Edible candy eyeballs, (for garnish)

Description

Spooky, fudgy double chocolate cookies loaded with Halloween M&Ms, white chocolate chips, and candy eyeballs perfect for a fun Halloween treat!

Ingredients

1/2 cup (113 grams) unsalted butter, (at cool room temperature)
1/2 cup (100 grams) granulated sugar
1/4 cup (50 grams) brown sugar
1 teaspoon vanilla extract
1 egg, (at room temperature)
1 cup (127 grams) all-purpose flour
1/2 cup (43 grams) black cocoa powder (or Dutch-process)
1 tablespoon cornstarch
1 teaspoon fine sea salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup (85 grams) white chocolate chips, (plus more for garnish)
1 cup (218 grams) Halloween M&Ms, (plus more for garnish)
Edible candy eyeballs, (for garnish)

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Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed until light and fluffy, about 3 minutes. Scrape the bowl down before adding in the vanilla extract and egg, beating well to combine.
In a separate bowl, whisk together the flour, cocoa, cornstarch, salt, baking soda, and baking powder. Gradually add in the dry ingredients to the wet ingredients and beat until a slightly sticky dough forms. Fold in the white chocolate chips and M&Ms with a rubber spatula.
Using a large spring-loaded cookie scoop, drop 3-tablespoon sized balls of dough onto the prepared baking sheets, spacing them at least 2 inches apart. Dot the balls of cookie dough with extra chips, M&Ms, and candy eyeballs. Bake for about 12 minutes, until puffy but still soft, being careful not to overbake. Allow to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Notes

For extra festive cookies, use a mix of orange, purple, and green M&Ms and top with candy eyeballs before baking.

Nutrition

Serving Size: 1 cookie
Calories: 220
Sugar: 20g
Sodium: 160mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg