Halloween Chocolate Chip Cookies
Soft brown butter chocolate chip cookies with crisp edges that are made perfect for halloween with some halloween sprinkles & halloween reeses pressed into them!
Ingredients
- 113 g unsalted butter (½ c.)
- 100 g light brown sugar (½ c.)
- 50 g granulated sugar (¼ c.)
- 1 egg room temperature
- ½ tsp. vanilla
- 160 g all purpose flour (1 ⅓ c.)
- ½ tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 130 g semi-sweet chocolate (¾ c.)
- 2 tbsp. halloween sprinkles
- 8 halloween reeses
Instructions
- In a small saucepan set over medium heat, brown the butter. Stir the butter occasionally until it turns amber in color and develops little brown specks.
- Transfer the brown butter to a medium sized mixing bowl and set it in the freezer for 5 minutes to chill. You should be left with at least 90g of brown butter, if you have a little less (2-3g), just add in some water until you reach 90g. If you have way less than 90g, you cooked the butter for too long and will need to start again.
- Once the butter has cooled down a bit, whisk in both sugars.
- Whisk in the egg and vanilla until well combined.
- Add in the flour, baking soda, baking powder and salt. Use a rubber spatula to fold the mixture together just until a few flour streaks remain.
- Add in the halloween sprinkles and chocolate and fold just until no flour streaks remain.
- Cover the bowl tightly with plastic wrap and place it in the fridge for 30 minutes to firm up.*
- Once you're ready to make the cookies, preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper.
- Scoop out heaping 3 tbsp. scoops of dough**, setting them on the cookie sheet at least 2" apart to allow room for spreading. (If you chilled the dough for longer, you may need to wait 10-20 minutes for it to become soft enough to scoop.)
- Bake for 10-12 minutes, or until the edges of the cookies start to turn golden brown.
- Once the cookies come out of the oven, I recommend "scooting" them. This just means take a bowl, cup, or biscuit cutter that is slightly larger than the cookie, place it on top of the cookie, and swirl the bowl around to make the cookie a little more round.
- Press a halloween reeses chocolate into the cookies while they are still warm, about 5 minutes after taking them out of the oven, then immediately place them in the fridge or freezer for 5-10 minutes so that the reeses don't completely melt. Serve and enjoy!
Notes
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*At this point you could transfer the dough to an airtight container and keep it in the fridge for up to 2 days before baking. If you’d like longer term storage, scoop the dough out right after putting it together, and freeze the dough spaced apart on a sheet lined with parchment paper. Once the dough balls are frozen, transfer them to an airtight container or ziploc bag and keep them in the freezer for up to 1 month before baking. Before baking, I’d recommend letting them come to room temperature for 20 minutes or letting them defrost in the fridge overnight.
**This recipe makes 8 decently big cookies. If you’d like to make 10 smaller cookies, only scoop out 3 tbsp. scoops (not heaping)
Nutrition
Serving: 1cookieCalories: 452kcalCarbohydrates: 55gProtein: 6gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 53mgSodium: 312mgPotassium: 200mgFiber: 2gSugar: 36gVitamin A: 401IUVitamin C: 0.1mgCalcium: 61mgIron: 2mg