Halloween Chocolate Chip Cookies
Soft and festive chocolate chip cookies adorned with Halloween sprinkles and candy eyes, perfect for the season.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Refrigerator
Ingredients
- ½ cup unsalted butter (melted)
- ⅓ cup granulated sugar (about 67 grams)
- ½ cup packed light brown sugar (about 100 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1½ cups all-purpose flour (about 186 grams)
- 1½ cups chocolate chips
- ½ to ¾ cup Halloween-themed sprinkles
- Candy eyes (optional, for decorating)
Instructions
- In a mixing bowl, blend melted butter with granulated and brown sugars until well combined.
- Add in the egg and vanilla extract, mixing until smooth.
- Combine flour, salt, and baking soda in a separate bowl, then gradually mix into the wet ingredients until just incorporated.
- Fold in chocolate chips and Halloween sprinkles gently.
- Cover the dough with plastic wrap and chill in the refrigerator for 1.5 to 2 hours (or up to 24 hours).
- Preheat the oven to 350°F (about 175°C). Line a baking sheet with parchment paper.
- Portion the chilled dough into 2-tablespoon balls and place them on the prepared baking sheet, spacing them 2 inches apart.
- Bake for 11 to 13 minutes, until the edges are golden but the centers remain soft.
- Press candy eyes onto warm cookies immediately after baking. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
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Notes
Store cookies in an airtight container at room temperature for 3 to 5 days. Freeze for longer storage.