Description
Delight in these spooky Ghost Cookies, featuring rich black cocoa dough rolled in sugar and topped with creamy white chocolate ghosts. Perfect for Halloween or any festive occasion, these cookies combine a deep chocolate flavor with a sweet, playful decoration.
Ingredients
Scale
Dry Ingredients
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup black cocoa powder
Wet Ingredients
- 1/2 cup unsalted butter (melted and cooled)
- 3/4 cup brown sugar (packed light or dark)
- 1/4 cup white granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg (room temperature)
- 1 egg yolk (room temperature)
Coating and Topping
- 1/3 cup white granulated sugar (for rolling)
- 1 cup white chocolate chips (use a good quality)
- 1/3 cup heavy cream
- Black writing gel (for decorating, found in baking section)
- White food dye (optional, for white chocolate ghost)
Instructions
- Prepare the Dough: In a bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and black cocoa powder to combine. This ensures the dry ingredients are evenly mixed and ready for the wet ingredients.
- Mix Wet Ingredients: In a separate large bowl, combine the melted and cooled unsalted butter with brown sugar, white granulated sugar, and pure vanilla extract. Beat in the large egg and egg yolk until the mixture is smooth and creamy.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined to form a soft cookie dough. Avoid overmixing to keep cookies tender.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for about 30 minutes to firm up, which will make it easier to handle and help the cookies keep their shape during baking.
- Preheat Oven and Prepare for Baking: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Shape Cookies: Scoop dough by rounded tablespoonfuls and roll each ball in the 1/3 cup white granulated sugar to coat. This creates the signature sparkly sugar coating on the black cocoa cookies.
- Bake: Arrange the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 8 minutes until set but still soft.
- Cool Cookies: Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare White Chocolate Ghost Topping: In a small saucepan or microwave, gently heat white chocolate chips and heavy cream, stirring until smooth and creamy. Optionally, add white food dye to enhance the ghost white color.
- Decorate Cookies: Using a spoon or piping bag, place dollops of the white chocolate mixture onto each cooled cookie to form a ghost shape. Allow the white chocolate to set slightly.
- Add Facial Features: Using black writing gel, carefully draw ghost eyes and a mouth on the white chocolate to complete the ghostly appearance. Let the writing gel set before serving.
Notes
- Ensure the butter is cooled after melting to prevent cooking the eggs when mixed.
- Rolling the dough balls generously in sugar enhances the cookie's texture and appearance.
- The chilling step is crucial for shaping and helps control spread during baking.
- Use good quality white chocolate for a smooth and creamy ghost topping.
- If black writing gel is unavailable, use melted dark chocolate or edible markers as alternatives.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 211 kcal
- Sugar: 21 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3.4 g
- Trans Fat: 0.2 g
- Carbohydrates: 29 g
- Fiber: 0.3 g
- Protein: 2 g
- Cholesterol: 31 mg
