Description
Delight in these festive Halloween Chocolate Chip Cookies, featuring a perfect blend of rich melted butter, brown and granulated sugars, and plenty of chocolate chips, all enhanced with fun Halloween sprinkles and optional candy eyes. These soft, chewy cookies are chilled before baking to maintain their shape and are ideal for spooky celebrations or everyday indulgence.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
Sugars
- 1/3 cup granulated sugar (67 g)
- 1/2 cup packed light brown sugar (100 g)
Dry Ingredients
- 1 1/2 cups all-purpose flour, spooned and leveled (186 g)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Add-ins
- 1 1/2 cups chocolate chips
- 1/2 to 3/4 cup Halloween sprinkles
- Candy eyes (optional)
Instructions
- Combine sugars and butter: In a bowl, mix the melted unsalted butter, light brown sugar, and granulated sugar until the mixture is smooth and fully combined, forming a creamy base for your cookie dough.
- Add egg and vanilla: Stir in the vanilla extract and the large egg, mixing thoroughly until the ingredients are well incorporated and the batter is smooth.
- Mix dry ingredients: Add the all-purpose flour, salt, and baking soda to the wet mixture. Mix on low speed just until the ingredients begin to come together. Then increase the speed and mix for an additional 15-30 seconds, scraping down the bowl’s sides to ensure uniformity. Avoid over-mixing to maintain cookie tenderness.
- Fold in chips and sprinkles: Using a spatula or large spoon, gently fold the Halloween sprinkles and chocolate chips into the dough to distribute them evenly without breaking.
- Portion dough and chill: Scoop approximately 2-tablespoon balls of dough onto a baking sheet lined with parchment paper. The spacing isn’t critical as the dough will chill before baking. Cover the sheet tightly with plastic wrap and refrigerate for 1.5 to 2 hours, or up to 24 hours, to firm up the dough for better shape retention.
- Preheat oven: Once chilled, preheat your oven to 350°F (175°C) in preparation for baking.
- Arrange dough for baking: Place the dough balls onto a lined baking sheet about 2 inches apart to allow for spreading during baking.
- Bake the cookies: Bake in the preheated oven for 11-13 minutes, or until the cookie edges turn golden, indicating they’re perfectly baked.
- Add candy eyes (optional): Upon removing the cookies from the oven, immediately press candy eyes onto each cookie if desired, so they adhere while the cookies are still warm.
- Cool and serve: Let the cookies cool completely on the baking sheet before enjoying this festive treat or storing.
Notes
- Use the spoon and swipe method to measure flour accurately: fluff the flour, spoon into the measuring cup, then level with a knife.
- An ice cream scoop or cookie scoop is helpful for getting evenly sized cookies.
- Chill the dough for at least 1.5 to 2 hours to prevent excessive spreading; dough can be chilled up to 24 hours ahead of baking.
- This recipe yields about 18-20 cookies; it can be doubled for larger batches.
- Stored in an airtight container at room temperature, cookies last 3-5 days, or freeze baked or unbaked cookies for 2-3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
