Black Cocoa Halloween Cookies Recipe for Dark Chocolate Lover
Black Cocoa Halloween Cookies are rich, crisp, and spooky with a bright orange glaze. A perfect dark chocolate treat for Halloween.
Ingredients
Cookies
- 10 tablespoons (142 g) unsalted butter, at room temperature or cold
- 1 cup (198 g) granulated sugar
- 1/2 teaspoon table salt
- 1/4 teaspoon instant coffee powder (or espresso-style powder)
- 1 large egg
- 2 teaspoons alcohol-free vanilla extract or vanilla bean paste
- 1 cup (120 g) all-purpose flour
- 2/3 cup (56 g) black cocoa, sifted if lumpy
- 3 tablespoons (21 g) cornstarch
- 3/4 teaspoon baking soda
Glaze
- 1 packet natural orange food coloring (plant-based or mineral-based)
- 1 teaspoon alcohol-free vanilla extract or vanilla bean paste
- 4 to 5 teaspoons water, divided
- 1 cup (113 g) confectioners’ sugar, sifted if lumpy
Instructions
- Preheat the oven to 325°F (165°C), place the racks in the upper and lower thirds, and line two baking sheets with parchment paper.
- Beat the butter, sugar, salt, and instant coffee powder together with a stand mixer or hand mixer until smooth but not fluffy, which takes about 1 to 3 minutes depending on the temperature of the butter.
- Scrape the sides of the bowl, add the egg and vanilla, and mix until everything is fully combined.
- Add the flour, black cocoa, cornstarch, and baking soda all at once, then mix until the dough comes together, scraping the bowl once and giving it one more quick mix.
- Scoop the dough into tablespoon-sized portions, about 24 g each, roll them into balls, and place them 1 1/2 inches apart on the prepared baking sheets.
- Bake the cookies for 28 to 32 minutes, rotating the pans from top to bottom halfway through, until the cookies are firm with crisp edges and centers.
- Remove the cookies from the oven, let them cool on the pans for 5 minutes, then transfer to a rack and cool completely for about 45 minutes.
- To make the glaze, stir the orange food coloring, vanilla, and 2 teaspoons water together in a small microwave-safe bowl, microwave briefly in 5-second intervals until dissolved, then pour this over the confectioners’ sugar.
- Add the remaining water, half a teaspoon at a time, stirring until the glaze reaches a thin, paint-like consistency that will coat the cookies.
- Brush a thin layer of glaze over each cooled cookie, let them rest undisturbed at room temperature for 10 to 15 minutes, and enjoy once the glaze is set.