Yesterday I shared a recipe for Cinnamon Double Chocolate Chunk Cookies that we loved so much, I thought I would make a fun variation of it. It’s one of those recipes that turns out so well that it can become a great base recipe to get creative with. With Halloween around the corner, a fun Halloween version seemed like a good idea to me.
These delicious cookies use the same base recipe as the Cinnamon Double Chocolate Chunk Cookies, but I swapped out the cinnamon for some seasonal chocolate chips (in orange colored white chocolate and regular chocolate chips) and Sixlets, which are the same Halloween themed baking goodies that I used in my Halloween Magic Cookie Bars.
I love seasonal baking products like these as they easily allow you to take your favorite recipes and give them a holiday spin.
I am so in love with this cookie recipe. Dark, chewy, moist and super chocolatey. Absolutely a keeper.
Chocolate Chocolate Halloween Cookies
- 2 cups flour
- 2/3 cup unsweetened cocoa powder I use dark cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup 2 sticks butter, softened
- 1 cup granulated sugar
- 2/3 cup firmly packed light brown sugar
- 2 eggs
- 2 teaspoons McCormick® Pure Vanilla Extract
- 1 cup holiday chocolate chips regular chocolate chips work just fine
- 1 cup holiday Sixlets
- Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips and Sixlets.
- Drop by rounded tablespoons about 2 inches apart onto baking sheets sprayed with no stick cooking spray.
- Bake 8 to 10 minutes or just until cookies are set. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.
For more fun Halloween desserts, check out these recipes…