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Ghost Cookies with White Chocolate and Black Cocoa

Ghost Cookies with White Chocolate and Black Cocoa

  • Author: Jonathan
  • Total Time: 27 minutes
  • Yield: 24 cookies 1x
  • Diet: Can be made Gluten Free with flour substitution

Description

Spooky Delight Ghost Cookies with White Chocolate and Black Cocoa are irresistibly soft and rich cookies with a deep dark chocolate flavor balanced by creamy white chocolate. Perfectly shaped into adorable ghost figures, these festive treats are ideal for Halloween or any sweet celebration, offering a fun, thematic twist to your dessert table with a soft chewy texture and striking appearance.

Ingredients

Scale

Dry Ingredients

  • 1 cup black cocoa powder
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened to room temperature
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Add-ins

  • 1 1/2 cups white chocolate chips

Instructions

  1. Prepare Your Ingredients: Gather and measure all ingredients accurately. Soften the butter to room temperature and preheat your oven to 350ºF (175ºC) for optimal baking results.
  2. Cream Butter and Sugars: In a large bowl, beat the softened butter with both brown and granulated sugars using an electric mixer until light and fluffy to achieve a soft cookie texture.
  3. Add Egg and Vanilla: Mix in the egg followed by the vanilla extract, blending well into the creamed butter and sugar mixture.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the black cocoa powder, all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents and cocoa.
  5. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed or folding gently with a spatula until just combined. Avoid overmixing to keep cookies tender.
  6. Fold in White Chocolate Chips: Gently fold the white chocolate chips into the dough, ensuring they are evenly spread without breaking them.
  7. Shape and Bake: Using a cookie scoop or spoon, portion dough onto a parchment-lined baking tray. Shape into ghost silhouettes or use a ghost-shaped cutter. Bake for 10 to 12 minutes until edges are set but centers remain slightly soft.
  8. Cool and Decorate: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Once cooled, optionally decorate with melted white chocolate or edible decorations to enhance ghostly charm.

Notes

  • Use room temperature butter to cream sugars and butter effectively for perfect texture.
  • Do not overbake; remove cookies when centers are still slightly soft to retain chewiness after cooling.
  • If dough is sticky, chill for 30 minutes to facilitate shaping ghost figures.
  • Space cookies evenly on the baking sheet to allow proper airflow and spreading.
  • Customize decorations using white chocolate or natural food coloring pens for expressive ghost faces.
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 12g
  • Sodium: 90mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 20mg

Keywords: Halloween cookies, ghost cookies, white chocolate cookies, black cocoa cookies, festive cookies, spooky desserts

Find it online: https://familycookspot.com/ghost-cookies-with-white-chocolate-and-black-cocoa/