What is black cocoa, and where can I buy it?

Black cocoa is Dutch-processed cocoa with an ultra-dark color and mild, Oreo-like flavor. Find it online (Amazon, King Arthur Flour) or in well-stocked grocery stores (look for Hershey’s Special Dark or Cacao Barry Extra Brute).

Can I make these cookies without black cocoa?

You can substitute with regular cocoa, but they won’t be truly black more brown. For authentic Black cocoa Halloween cookies , black cocoa is essential.

Are these Halloween cookies kid-friendly?

Absolutely! They’re made with simple ingredients and no artificial dyes perfect for school parties or family baking.

Why do my cookies spread too much?

Likely causes: butter too soft, dough not chilled, or hot baking sheet. Always chill the dough and use room-temp (not melted) butter.

Can I use this recipe for Halloween cookie decorating?

Yes! Bake as rounds or use cutters (re-chill after cutting). Once cooled, decorate with royal icing, edible glitter, or melted chocolate for bats, ghosts, or pumpkins.

Irresistible Black Cocoa Halloween Cookies (Easy!)

Spooky & Easy Black Cocoa Halloween Cookies

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Naturally jet-black, deeply chocolatey, and perfectly chewy — these Spooky & Easy Black Cocoa Halloween Cookies need ZERO food coloring! Made with black cocoa powder for that dramatic Oreo-like color and flavor, they’re ideal for Halloween parties, school treats, or last-minute gifting. Quick to prep, easy to bake, and totally festive without being fussy. Perfect for beginners and seasoned bakers alike!

Author: Alana
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 57 minutes

Ingredients

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1 cup (225g) unsalted butter, softened
¾ cup (150g) granulated sugar
¾ cup (165g) packed light brown sugar
2 large eggs, room temperature
2 tsp pure vanilla extract
2¼ cups (280g) all-purpose flour
½ cup (45g) black cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp fine sea salt
½ cup (90g) mini white chocolate chips (for decoration)

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Instructions

In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
Beat in eggs one at a time, then mix in vanilla extract.
In a separate bowl, whisk together flour, black cocoa, baking soda, baking powder, and salt.
Gradually add dry ingredients to wet ingredients, mixing until just combined.
Cover dough and chill in the refrigerator for at least 30 minutes.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop dough into 1-tablespoon balls and place 2 inches apart on sheets.
Bake for 10–12 minutes until edges are set but centers are soft.
Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Optional: Press white chocolate chips into warm cookies for ‘ghost eyes’ or drizzle with melted white chocolate.

Notes

✅ For true black color, use 100% black cocoa (like King Arthur or Hershey’s Special Dark blend). Regular cocoa will yield brown cookies

✅ Dough must be chilled — this prevents spreading and deepens flavor.

✅ Store in an airtight container for up to 5 days, or freeze for 3 months.

Find it online: https://alanarecipes.com/black-cocoa-halloween-cookies/