Description
Delight in festive Halloween Chocolate Chip Cookies featuring a perfect blend of buttery dough, rich chocolate chips, and spooky orange and black sprinkles. These soft and chewy cookies are perfect for Halloween parties or a seasonal treat, with optional candy eyes to add a fun, creepy touch.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1/3 cup granulated sugar (67g)
- 1/2 cup packed light brown sugar (100g)
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/2 cups all-purpose flour, spooned and leveled (186g)
Add-ins
- 1 1/2 cups chocolate chips (semi-sweet, milk, or dark)
- 1/2 to 3/4 cup Halloween sprinkles (orange and black jimmies)
- Candy eyes (optional)
Instructions
- Make the Cookie Dough: In a large bowl, mix the melted butter, brown sugar, and granulated sugar until the mixture is smooth. Add the vanilla extract and the egg, beating well until fully incorporated.
- Add Dry Ingredients: Sprinkle the salt, baking soda, and all-purpose flour over the wet mixture. Gently stir with a spatula or spoon until the dough just comes together without overmixing.
- Fold in Chocolate Chips and Sprinkles: Carefully fold in the chocolate chips and Halloween sprinkles, ensuring even distribution throughout the dough.
- Chill the Dough: Using a cookie scoop or spoon, portion the dough into 2-tablespoon balls. Place them on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate for 1.5 to 2 hours, or up to 24 hours for enhanced flavor and texture.
- Preheat the Oven: Set your oven to 350°F (175°C) and allow it to preheat fully before baking.
- Arrange Dough Balls on Baking Sheet: Remove chilled dough from refrigerator and place dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake the Cookies: Bake in the preheated oven for 11 to 13 minutes, or until the edges turn golden while the centers remain soft and slightly underbaked for a chewy texture.
- Add Candy Eyes and Cool: If desired, gently press candy eyes onto the warm cookies immediately after removal from the oven. Transfer cookies to a wire rack and cool completely before serving to allow them to set properly.
Notes
- For best texture, avoid overmixing the dough once the flour is added to prevent tough cookies.
- Chilling the dough is optional but highly recommended to enhance flavor and prevent excessive spreading.
- You can substitute semi-sweet chocolate chips with milk or dark chocolate depending on your preference.
- Store cooled cookies in an airtight container at room temperature for up to one week.
- To make the cookies dairy-free, substitute butter with a plant-based margarine and use dairy-free chocolate chips.
