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Chocolate Chocolate Halloween Cookies

Author Christi Johnstone
A dark, moist and chewy double chocolate cookie that stays fresh for days! Recipe adapted from McCormick Spice.

Ingredients

  • 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

Instructions

  • 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.
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