Triple Chocolate Spooky Cookies

triple chocolate spooky cookies

Triple Chocolate Spooky Cookies; Soft baked thick triple chocolate cookies with edible eyeballs, a perfect spooky Halloween treat for kids and grown-ups!

The scariest time of year is here!

No I don’t mean university coursework deadline month, I mean Halloween! (Though I do also kinda mean university coursework deadline month!)

triple chocolate spooky cookies

Now I know that the shops will be full of cheap and delicious Halloween sweets and chocolates in the coming weeks but I can promise you that homemade treats are a great choice too. Whether you enjoy partying, trick or treating with the kids, or just a quiet night in, Halloween can be fun for everybody. These cookies are really fun to make, and even more fun to eat, kids and grown ups alike will LOVE these, no matter what you plan on doing.

triple chocolate spooky cookies

Obviously these are a slightly less gross and scary bake than some I’ve seen. As much as I love severed finger cookies and bleeding brain cupcakes, I wanted something a little less gory to snack on and these triple chocolate spooky cookies are perfect. Inspired by a recent recipe by my queen, Nigella Lawson, I’ve wanted to make a version of these ever since I saw the original.

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Think of those incredible double/triple chocolate chip cookies you can buy from bakery aisles in supermarkets, the lovely soft and chewy kind that are mega chocolatey. These triple chocolate spooky cookies are an even thicker, softer version, and they’re loaded with cocoa and chocolate chips. Almost like a mash-up between a chocolate chip cookie and a brownie, these are going to be a regular in my kitchen, eyeballs or not!

They’re also naturally gluten free thanks to the buckwheat flour, meaning they’re suitable for coeliacs or those with an intolerance. If you can’t find or don’t have any buckwheat flour, feel free to use plain wholemeal or white flour, this means they won’t be gluten free, but they’ll still taste just as yummy!

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I found these really cute edible sugar eyeballs on Amazon at a great price, they don’t melt when pressed into the warm cookies, and really add a fun twist. You can make cyclops cookies, three-eyed cookies, you could even buy those tiny edible eyeballs and make each cookie a thick, blinking bundle of goggled-eyed chocolatey goodness!

The recipe is also really straightforward and is easily doubled if you’re feeding a crowd, or halved if you just need a night in to yourself with a plate of gooey chocolatey cookies.

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To make these wide-eyed spooky cookies, you’ll need to start by preheating your oven – 180 degrees for conventional ovens or 160 degrees for fan ovens – and lining two baking trays with some greaseproof paper.

In a medium sized bowl, measure out some buckwheat flour, cocoa, bicarbonate of soda, salt and chocolate chips and mix to combine. Set this mixture aside. As I said before, if you can’t find or don’t have any buckwheat flour, feel free to use plain wholemeal or white flour, just remember they won’t be gluten free if you use these!

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In a separate large bowl, beat together some butter, sugar and vanilla with a wooden spoon or electric whisk until well combined and slightly paler in colour.

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Add two eggs to the butter mixture one at a time and beat well to incorporate.

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Add some yummy melted chocolate to the butter mixture and mix until smooth and even.

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Tip the set aside dry ingredients into the wet ingredients and stir gently until they have formed a lovely sticky chocolatey dough.

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Plop rough rounded tablespoonfuls of dough onto the trays, about 5cm apart from each other. You should get at least 15 little chocolate dough blobs. Nigella’s original recipe makes 25 little cookies out of this mixture, I’m a greedy little thing so I made 15 bigger ones instead, size and quantity is up to you!

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Pop the trays into the fridge to chill the dough blobs for 15-30 minutes before baking. This helps prevent the chocolate chips from melting, and the cookies from spreading too flat.

Bake the trays of cookie dough one at a time for 9-10 minutes per tray, if you prefer crisper cookies then bake for 12-13 minutes per tray. The cookies may look or feel underbaked, but they will firm up once cooled.

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While cookies are still warm, press the little sugar eyeballs into them, if using. If you’re using chocolate buttons instead, I’d advise waiting until they cool down a little so the eyeballs don’t melt and drip too much!

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Allow the cookies to cool a little on the trays before moving to wire racks to cool completely.

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These triple chocolate spooky cookies are so much fun to make and eat, they can be enjoyed warm too, just 10-20 seconds in the microwave will turn these delicious soft chocolate treats into a gooey dessert!

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Click on any of the images below if you need to stock up on ingredients or equipment to make these Triple Chocolate Spooky Cookies:

I really hope you have time to try them for your Halloween party, or just for yourself, these creepy treats are too good to miss!

Triple Chocolate Spooky Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Yield: 15-25 cookies

Triple Chocolate Spooky Cookies

Soft baked thick triple chocolate spooky cookies with edible eyeballs, a perfect Halloween treat!

Ingredients

  • 125g (1 cup) buckwheat flour (or plain white, or plain wholemeal flour)
  • 25g (2 tbsp) cocoa powder
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 150g (5 oz) dark or milk chocolate chips
  • 60g (4 tbsp) softened butter
  • 125g (½ cup) soft dark brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 125g (4 ½ oz) dark or milk chocolate, melted until smooth and allowed to cool a little
  • Decorative sugar eyeballs or white chocolate buttons with a blob of dark chocolate in the centre.

Instructions

  1. Preheat oven – 180°C / 160°C fan / 350°F / gas mark 4 - and line two baking trays with greaseproof paper.
  2. In a medium sized bowl, measure out your flour, cocoa, bicarbonate of soda, salt and chocolate chips and mix to combine. Set aside.
  3. In a separate large bowl, beat together the butter, sugar and vanilla with a wooden spoon or electric whisk until well combined and slightly paler in colour.
  4. Add the eggs to the butter mixture one at a time and beat well to incorporate.
  5. Add the melted chocolate to the butter mixture and mix until smooth and even.
  6. Tip the set aside dry ingredients into the wet ingredients and stir gently until they have formed a sticky chocolatey dough.
  7. Plop rough rounded tablespoonfuls of dough onto the trays, about 5cm apart from each other. You should get at least 15 little chocolate dough blobs.
  8. Pop the trays into the fridge to chill the dough blobs for 15-30 minutes before baking.
  9. Bake the trays of cookie dough one at a time for 9-10 minutes per tray, if you prefer crisper cookies then bake for 12-13 minutes per tray. The cookies may look or feel underbaked, but they will firm up once cooled.
  10. While cookies are still warm, press the little sugar eyeballs into them, if using. If you’re using chocolate buttons instead, I’d advise waiting until they cool down a little so the eyeballs don’t melt and drip too much!
  11. Allow the cookies to cool a little on the trays before moving to wire racks to cool completely.
  12. Enjoy!

*Feel free to add white chocolate chips or chopped nuts or fruit too!

http://maverickbaking.com/triple-chocolate-spooky-cookies/

 

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Healthy Chocolate Chip Pumpkin Bars

Cadbury Cookies

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