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Dark Chocolate Ghoulish Halloween Cookies
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Ingredients:
2 Sticks Unsalted Butter, softened
3/4 Cup Light Brown Sugar, packed
1 Cup Sugar
2 Large Eggs
2 Tsp Vanilla Extract
2 Cups Flour
3/4 Cup Dark Cocoa Powder
1 Tsp Baking Soda
1 Tsp Baking Powder
1/2 Tsp Salt
1 Tsp Instant Espresso Power
1 Cup Dark Chocolate Chips
1 10 oz Bag Ghoul's Mix M&M Candy
Directions:
Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.
Add the butter and sugar to the bowl of a stand mixer and beat until well combined.
Add the eggs and vanilla and beat until well combined.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder.
With the stand mixer running on low speed, gradually add the dry ingredients to the wet ingredients. Continue to mix until well combined. Increase the speed of the stand mixer if needed.
Add the chocolate chips and M&M candies and mix to combine.
Use a 2 Tbsp size ice cream scoop to scoop the dough and place on the baking sheets, making 3 rows of 4. You should have enough batter for 24 cookies. Do not flatten the dough.
Bake for 10-12 minutes or until the cookies are soft in the center and starting to crisp around the edges. The center of the cookies will appear puffy.
Remove from the oven and let cook on the baking sheets for 5 minutes then transfer to cooling racks to cool completely. Serve immediately and enjoy, or store in an airtight container on the counter.
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Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.
Add the butter and sugar to the bowl of a stand mixer and beat until well combined.
Add the eggs and vanilla and beat until well combined.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder.
With the stand mixer running on low speed, gradually add the dry ingredients to the wet ingredients. Continue to mix until well combined. Increase the speed of the stand mixer if needed.
Add the chocolate chips and M&M candies and mix to combine.
Use a 2 Tbsp size ice cream scoop to scoop the dough and place on the baking sheets, making 3 rows of 4. You should have enough batter for 24 cookies. Do not flatten the dough.
Bake for 10-12 minutes or until the cookies are soft in the center and starting to crisp around the edges. The center of the cookies will appear puffy.
Remove from the oven and let cook on the baking sheets for 5 minutes then transfer to cooling racks to cool completely. Serve immediately and enjoy, or store in an airtight container on the counter.
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