Make these chewy Double Chocolate Halloween Cookies for a fun treat to add to your fun festive celebrations. These are a fudgy brownie like cookie filled with milk chocolate chunks for an over the top chocolate flavour. Add them to your Halloween festivities this year!

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I’m bringing you another fun filled Halloween inspired recipe today. These are not only decadent and delicious, they are so cute. This is a great make ahead cookie dough to keep in the fridge and then get out to make with the kids. You can take your own spin on the decorating and use whatever kind of candy you prefer. Add these to your Halloween festivities this year with a few other dishes like the Easy Halloween Snack Board and the Witches Broomsticks Pretzel and Cheese Snacks!

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What Are These Cookies Like

• Difficultly level – These are pretty easy cookies to make, but they do take a bit of time because the dough needs to be chilled for three hours and all the cookies are rolled into balls before baking.
• Taste – This a fudgy brownie turned into a cookie . These are quite a rich, decadent and chewy cookie.
• Serving – This recipe makes 32 good sized cookies. In the recipe card at the end of the post, you can easily scale up or down the recipe to suit your needs.

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Ingredients

• All purpose flour – This is the most common type of flour used for baking and can be referred to as plain flour.
• Cocoa powder –  I used natural cocoa powder.
• Baking soda – This is a rising agent for the cookies.
• Salt – Regular table salt.
• Butter – Unsalted butter at room temperature.
• Chocolate – 8 oz milk chocolate divided in half, roughly chopped, half chopped into 1/4 inch pieces.
• Eggs – Room temperature large eggs are best for baking.
• Sugar – Granulated white sugar, which is the most commonly used sugar in baking.
• Vanilla extract – Adds and enhances flavours in baked goods.
• Candy eyes – I used small candy eyes to decorate the cookies.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Heat chocolate and butter – In a a double boiler set over a pan of simmering water, add the butter and 1/2 of the roughly chopped milk chocolate. Stir until it melts and remove from heat.
2. Combine dry ingredients – In a medium bowl, combine the flour, cocoa powder, baking soda and salt. Stir to combine and set aside.
3. Combine wet ingredients – Pour the chocolate mixture into a large mixing bowl and add the sugar, eggs, and vanilla. Mix on high speed until combined, about a minute.
4. Finish cookie dough – Gradually add the dry ingredients and mix on low speed until combined. Fold in remaining chocolate chunks.
5. Chill dough – Cover and refrigerate for at least 3 hours.
6. Preheat oven – Preheat oven to 350 degrees F/180 degrees C. Line a large baking tray with parchment paper.
7. Bake cookies – Scoop out the dough with a tablespoon and form into balls with your hands. I use a weigh scale and make them 30 grams. If using a cookie scoop, this would be a medium sized cookie scoop. Place on baking tray at least 3 inches apart. Bake for 10 – 12 minutes. The cookies will be soft when you remove them from the oven.
8. Cool and decorate – Leave to cool for 15 minutes on the baking tray. Use you decorative sugar eyes to gently press into the cooled cookies. Remove from tray and transfer to a cooling rack. Repeat for all cookies.

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Recipe Tips

• Use room temperature butter and eggs – This allows the fat to be incorporated into the batter to make for even baking and the perfect cookie texture.
• Chill dough for two to three hours – It’s important for this dough to be cold so the cookies don’t spread out too much when baking. Warm cookie dough will result in the cookies spreading too big and losing their shape.
• Make ahead dough – You can make this cookie the day before and keep it in the fridge.
• Watch baking time – baking time varies from oven to oven. Be sure to check the cookies at 10 minutes. They will be look somewhat moist in the middle when they are done. They should appear to be slightly under baked when you take them out of the oven. They will set as they cool. Mine baked perfect at 12 minutes.
• Allow to set – It’s important to allow the cookies to set on the tray before adding the eyes or moving the cookies. This will take about 10 – 15 minutes.

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Substitutions

• Cookie dough – I don’t recommend making any changes to the shortbread cookie dough.
• Milk chocolate chunks – For a different flavour, you could use semi sweet or even dark chocolate.
• Decorating – I used simple candy eyes, but you can decorate the cookies how you like with other types of candy or even sprinkles.

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Serving and Storage

• Serving – These cookies are best served at room temperature.
• Give as a gift – Cookies are great for gifting through the holidays. Add these to a bigger cookie box or platter. Or gift them in a pretty box or bag all on their own.
• At room temperature – You can keep these cookies for about 3 – 4 days in an airtight container on the counter.
• In the fridge – Store them in an airtight container in the fridge up to a week.
• Freeze from fresh – You can freeze these cookies as soon as they cool down. Place them in an airtight container and store up to three months. Allow to defrost completely before serving.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!