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Black Cocoa Halloween Cookies


Black Cocoa Halloween Cookies

Makes 30, 3-4 “ cookies

Preheat oven to 350 degrees

This is a very cool recipe to make Halloween cookies super black. The secret ingredient is black

cocoa - a super rich and dark cocoa. It has a stronger flavor than regular unsweetened cocoa so

best to use both types to balance out the flavor as the recipe below does.

1 1/2 cups all purpose flour (plus more for rolling and cutting out dough*)

1/2 cup black cocoa powder (I use King Arthur brand)

1/4 cup unsweetened cocoa powder

1/2 teaspoon salt

1 1/2 sticks unsalted butter, room temperature

1 cup sugar

1 large egg

In a medium bowl whisk together flour, cocoas and salt; set aside.

In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy; beat in egg.

On low speed, mix in flour mixture until combined.

Divide dough in half and form into two disks about 3/4 inch thick. Wrap each disk in plastic and

chill until least an hour and up to 2 days.

On a lightly floured* sheet of parchment paper, using a floured* rolling pin, roll dough to 1/4”

thick. (re-chill a few minutes if dough becomes too soft to roll out)

Using 3 to 4 inch Halloween cookie cutters, cut out shapes. Place on a parchment lined baking

sheet, spacing 1 inch apart.

If using sanding sugar, sprinkle sugar on BEFORE baking. You can place the cookie cutter on

top of the cut out cookie to use as a template when you sprinkle sugar on top. (It’s fine if some

gets on the parchment, it will dust off after cooking.)

Bake until surface is dry to the touch, approximately 10-12 minutes.

Cool cookies a few minutes on baking sheet then transfer to a rack to cool.

Decorate as desired.

*Note - I mixed black cocoa and flour to use for “flouring” the parchment and the rolling pin, so

as not to lighten the dough.

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