Spooky Halloween Chocolate Chunk Cookies
Soft, chewy, and packed with dark chocolate chunks. The perfect Halloween baking treat.
Why You’ll Love These Halloween Cookies
These cookies are buttery, chewy, and perfect for Halloween baking. The dark chocolate gives them a rich flavour and a moody, seasonal look. A sprinkle of flaky sea salt adds balance and makes them sparkle under the light.
The dough can also be made ahead of time and chilled overnight, so you can bake fresh cookies right before your Halloween gathering.
Ingredients (Makes about 15 Large Cookies)
- 120g salted butter, softened (or use unsalted butter and add a pinch more salt)
- 75g light brown soft sugar
- 75g granulated or caster sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 240g plain flour
- ½ teaspoon bicarbonate of soda (baking soda)
- 170g dark chocolate, roughly chopped into chunks or good-quality chips
- Sea salt flakes, optional, for sprinkling on top
Method
1. Preheat and Prepare
Preheat the oven to 180°C (160°C fan) or Gas Mark 4. Line two baking trays with baking parchment.
2. Cream Butter and Sugars
In a large bowl, use a wooden spoon or electric mixer to beat the butter and both sugars together until they are pale and just combined. Tip: Do not overmix, as this can make the cookies less chewy.
3. Add Wet Ingredients
Beat in the egg and vanilla extract until the mixture is smooth and well combined.
4. Add Dry Ingredients
In a separate bowl, sift together the flour and bicarbonate of soda. Gently stir this into the wet mixture using a wooden spoon or spatula until a dough begins to form. Stop mixing as soon as the flour is incorporated.
5. Fold in Chocolate
Fold in the chopped dark chocolate or chocolate chips. You can also add seasonal candy pieces such as orange M&Ms or candy eyes for a Halloween touch.
6. Shape and Chill (Optional but Recommended)
For thicker, chewier cookies that hold their shape, chill the dough before baking. Divide the dough into golf ball-sized portions and place them on your prepared trays. Cover and chill in the refrigerator for at least 30 minutes, or overnight for the best flavour.
7. Bake
Place the chilled dough balls on the lined baking trays, leaving plenty of space between them as they will spread. If desired, sprinkle a few sea salt flakes on top. Bake for 10 to 15 minutes, until the edges are golden brown and the centres still look slightly soft. Avoid overbaking to keep the centres chewy.
8. Cool
Leave the cookies to cool on the tray for about 5 minutes, then carefully transfer them to a wire rack to cool completely. They will continue to set as they cool.
Halloween Baking Tips
- Make them extra spooky: Add candy eyes or orange sprinkles before baking.
- Storage: Keep cooled cookies in an airtight container for up to five days.
- Freezer-friendly: Freeze dough balls for up to two months. Bake from frozen, adding about two extra minutes to the baking time.
Perfect for Sharing
These cookies look great on a Halloween dessert table or packed into gift bags for party guests. Share your creations on social media using #HalloweenCookies or #SpookyCookieBake to inspire other bakers.
