Description

Experience the rich and festive delight of Ghost Cookies with White Chocolate and Black Cocoa. These uniquely spooky treats blend the intense velvety flavor of black cocoa with the creamy sweetness of white chocolate, resulting in a perfectly balanced cookie with a soft yet crispy texture. Ideal for autumn celebrations or paranormal parties, this recipe is easy to follow and customizable to suit your taste or dietary needs.

Ingredients

Scale

Dry Ingredients

1 cup black cocoa powder
2 1/2 cups all-purpose flour (or gluten-free baking blend, cup-for-cup)
1 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

1 cup unsalted butter, softened
1 cup sugar
1 large egg (or flax egg for plant-based option)
1 teaspoon vanilla extract

Add-ins and Decoration

1 cup white chocolate chips or chunks (use dairy-free white chocolate for plant-based)
Powdered sugar, for dusting
Optional: melted white chocolate for drizzling or edible markers for decorating

Instructions

Preparing the Dough: In a medium bowl, whisk together black cocoa powder, all-purpose flour (or gluten-free blend), baking soda, and salt until well combined. In a large bowl, cream the unsalted butter and sugar until light and fluffy. Beat in the egg and vanilla extract until fully incorporated. Gradually mix the dry ingredients into the wet ingredients until a smooth dough forms. Gently fold in the white chocolate chips evenly.
Chilling the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least one hour. This step firms up the dough, making it easier to roll out and cut without sticking or spreading excessively during baking.
Shaping the Cookies: Lightly flour your work surface and roll out the chilled dough to approximately 1/4 inch thickness. Use a ghost-shaped cookie cutter to cut out shapes and arrange them on a parchment-lined baking sheet, spacing them about two inches apart.
Baking: Preheat your oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes, until the edges are set but the centers remain slightly soft. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Decorating: Once the cookies are fully cooled, lightly dust with powdered sugar for a ghostly effect. For extra decoration, use melted white chocolate to add eyes and mouths, or draw details using edible markers.

Notes

Chill the dough well to help maintain cookie shape during baking.
Do not over-bake; slightly softer centers keep the cookies chewy.
Use high-quality black cocoa powder for the richest color and flavor.
Fold chocolate chips gently to avoid breaking them and ensure even distribution.
Decorate only after cookies have completely cooled for better adherence of toppings.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 12g
Sodium: 90mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Keywords: ghost cookies, white chocolate, black cocoa, Halloween cookies, festive cookies, gluten-free cookies, spooky treats