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.
Tried this recipe?Let us know how it was!