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spooky holiday chocolate chip cookies

Halloween Chocolate Chip Cookie

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Prep Time 15 minutes
Cook Time 11 minutes
Resting Time 15 minutes
Total Time 41 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Baking sheet
  • 2 parchment paper sheet
  • 1 stand mixer or hand mixer
  • 3 Mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Cookie scoop or tablespoon
  • 1 wire cooling rack
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 2 1/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 3/4 cup unsalted butter softened
  • 3/4 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips
  • 1/2 cup white chocolate chips
  • 1/2 cup orange and black candy-coated chocolates
  • 1/4 cup Halloween sprinkles optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • Whisk together the flour, baking soda, and salt in a medium bowl and set aside.
  • Beat the softened butter, brown sugar, and granulated sugar in a mixer on medium speed until light and fluffy, about 2 minutes.
  • Add the egg, egg yolk, and vanilla to the butter mixture and beat until smooth and glossy.
  • Add the dry ingredients to the wet ingredients and mix on low just until no dry streaks remain.
  • Fold in the semisweet chocolate chips, white chocolate chips, candy-coated chocolates, and sprinkles until evenly distributed.
  • Scoop 1 1/2-tablespoon portions of dough onto the prepared sheets, spacing about 2 inches apart.
  • Bake one sheet at a time for 10 to 12 minutes until edges are set and centers look slightly pale and puffy.
  • Immediately dot extra chips and candies on top for a festive look and gently tap the pan to settle.
  • Cool on the sheet for 5 minutes, then transfer cookies to a wire rack to cool completely.

Notes

Chill the dough for 20 to 30 minutes if your kitchen is warm to prevent excessive spreading and achieve thicker cookies. For chewier cookies, slightly underbake and let carryover heat finish the centers on the sheet. If using dark baking sheets, check doneness a minute early. Weighing flour (280 g for 2 1/4 cups) helps prevent dry, cakey cookies. Swap in chopped candy bars, peanut butter chips, or festive marshmallows, but keep total mix-ins to about 2 cups to maintain structure. Store cooled cookies airtight for 3 to 4 days or freeze dough balls up to 2 months; bake from frozen adding 1 to 2 minutes.
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