Monster Chocolate Cookies

As we approach Halloween, I think about making more occasion-appropriate baking! Can I tell you a secret? I am not a big fan of all those colourful orange, purple, and green bakings. 😉 Well, At least I am being honest. I decided to bake something that goes with the occasion and yet with subtle colours, so I came up with these Monster Chocolate Cookies.

About This Monster Chocolate Cookie Recipe

• These Monster Chocolate Cookies are chocolatey, rich, fudgy, and Decedent, with a brownie-like taste and texture.
• This cookie recipe is simple, straightforward, and comes together quickly!
• The ingredients are simple and basic; you probably have them in your pantry.
• The only item that you need to purchase is the Edible Black and White Candy Eyeball Sprinkles. These edible little eyes add an instant cute look to any Halloween baking!
• This recipe calls for Cocoa Powder, which I use in all my baking. Cocoa Powder creates a rich chocolate flavour and a deep brown colour in these Monster Chocolate Cookies.

• This Cookie recipe calls for both Large and Mini Chocolate Chips. The large chips go into the cookie dough, and the top of the cookies are covered with the Mini Chocolate Chips.
• I let the cookies bake, and while they were still warm out of the oven, I placed the Candy Eyes on top of the cookies. This way, I made sure the candies did not lose their shape.
• The rest of the ingredients are as simple as Flour, Butter, Egg, Brown and Granulated Sugar, Baking Soda, Espresso Powder, and Vanilla extract.
• Butter is a must ingredient in any cookie recipe. Butter is a source of fat and flavour in the cookies.

• The Egg gives the cookies stability and structure.
• Brown Sugar makes the cookies extremely moist and soft.
• Baking Soda is the leavener and makes the cookies rise.
• Whenever I use Cocoa Powder, there must be a small amount of Espresso Powder. Coffee flavour and aroma enhance the cocoa powder flavour.
• Well, Vanilla Extract is the one and only ingredient which I never leave out 😉

How To Make These Monster Chocolate Cookies

• As a rule of thumb, start with creaming the butter and sugar when making any cookie dough. Use the paddle attachment to cream the room-temperature butter and two sugars. Take your time with this step. Use a rubber spatula to mix in the butter that is sitting on the sides of the bowl.
• Mix in the egg and vanilla extract and mix well.
• In a separate bowl, sift all dry ingredients and add them to the butter mixture in two passes and mix after each addition.
• Switch to a rubber spatula, add the large chocolate chips, and mix them in.

• Cover the dough with cling wrap and refrigerate it for one hour.
• Preheat the oven to 350F, and line two baking sheets with parchment paper.
• Use a spoon or ice cream scoop to make small balls the size of a small tangerine. Roll them between your hands.
• Place each dough ball on the baking sheet, then slightly flatten then with the palm of your hand or a spatula. Leave an inch of space between them.
• Place about one teaspoon of Mini Chocolate Chips on top of each cookie and slightly press them down.

• Bake the cookies for 9-10 minutes.
• The cookies are done when the edges look set.
• Immediately after removing them from the oven, go around each cookie with a large round cookie cutter to soften and shape the edges.
• While the cookies are hot, place two eye candies on them.
• Let them cool down on the tray for ten minutes, and then transfer them to the cooking rack to cool down fully.

See more related posts here:

Halloween Chocolate Cookies,

Halloween Pumpkin Donuts,

And

Halloween Black Cupcakes

📖 Recipe