Scarily Good Halloween Cookie Recipe
Rich, dark, and a little bit mischievous - these double chocolate cookies with a smooth red coloured white chocolate centre are the ultimate Halloween indulgence. Perfect for sharing… or keeping all to yourself.
Ingredients
- 50g unsalted butter
- 225g dark chocolate
- 225g white chocolate
- orange or red food colouring
- 85g plain flour
- 2 tsp flaky salt
- 1/2 tsp baking powder
Makes 12
Melt the white chocolate over a low heat in a bain marie, until all of the lumps have disappeared. Leave to cool for a couple of minutes before adding in the food colouring. If the mixture starts to split, add little amounts of vegetable oil to smooth the mixture back out. Mix until the chocolate has evened out to a consistent colour. Line a baking sheet with baking parchment and spoon about a tea spoon of the mixture into 12 coin shaped circles and set in the freezer for a minimum of 2 hours (ideally overnight.)
To make the cookies..
Preheat the oven to 170 degrees Celsius (325 degrees Fahrenheit) Gas Mark 3.
Put the butter and the dark chocolate in a bain marie to melt the two together.
Put the egg and sugar in a free standing electric mixer and beat until well mixed. Pour in the chocolate mixture and beat slowly until combined.
Sift the flour and baking powder into a separate bowl, then add in the flaky salt. Stir in the chocolate mixture and mix well by scraping down the sides of the bowl.
Leave this mixture in the freezer for 1-2 hours to harden slightly.
Once the mixture has hardened a little, get both the cookie mixture and the chocolate puddles out of the freezer to start forming the cookies. Grab a handful of cookie mixture and coat the chocolate to fully immerse the red surprise. (Top tip! Leave the cookie ball un-smoothed to have a crispier more artisanal cookie.)
Line up the cookies in 3's so there are 6 cookies per baking sheet and bake them for 10-15 minutes until they start to crack. Leave them to cool for a minimum of an hour then break into your surprise cookies!