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chocolate chip cookies with melted chocolate faces and candy eyes
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Halloween Chocolate Chip Cookies

Halloween chocolate chip cookies that are far more hilarious than they are spooky. Soft and chewy cookies with silly candy eyes and faces!
Course Dessert
Cuisine American
Keyword bakery style, candy eyes, chewy, halloween cookies, soft, subway, subway cookies
Prep Time 10 minutes
Cook Time 10 minutes
chill 1 hour
Total Time 1 hour 20 minutes
Servings 3 dozen
Calories 160kcal

Ingredients

  • 1/2 cup butter room temperature
  • 1/3 cup oil canola oil or vegetable oil
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 teaspoon molasses optional
  • 1/4 cup corn syrup
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 3 cups all-purpose flour
  • 2 cups semisweet chocolate chips 12 ounce bag
  • candy eyes
  • 1/2 cup chocolate chips

Instructions

  • Cream butter and sugars together until mixed. Add oil and mix thoroughly.
  • Beat in eggs, vanilla extract, molasses, and corn syrup.
  • Add salt and baking soda.
  • Mix in flour until dough forms.
  • Mix in chocolate chips.
  • Cover bowl and chill for 1-2 hours.
  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
    Scoop dough using a medium (2 Tablespoon size) cookie scoop or roll into balls, 6-8 cookies per sheet.
  • Bake cookies for 6 minutes then remove them from the oven (cookies will look raw) and bang the baking sheet against the counter 2 times. Bake for an additional 4-5 minutes, until the tops are golden.
    Remove the cookies from the oven and bang the baking sheet against the counter 1 more time.
  • Allow cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire cooling rack. Cool completely.
  • Place 1/2 cup of chocolate chips in a microwave safe bowl. Microwave for 30 second. Stir. If needed, microwave an additional 10 seconds or so and stir until smooth and melted. Transfer melted chocolate into a small plastic baggie. Cut a small corner off of the baggie.
    Use dots of melted chocolate to attach the candy eyes and mouth shapes. Chocolate will harden as it cools.

Video

Notes

  • Leave the un-scooped cookie dough in the refrigerator while the other cookies bake. Pull the bowl out of the refrigerator when ready to bake up another baking sheet of cookies so the cookie dough doesn't warm up again.
  • Cookies will start out crispy around the edges, but soften significantly as they sit (even more so on day 2).
  • If you don't bang the cookie sheets the cookies will be puffier and not flatten as much.
  • Store cookies in an airtight container or wrap them individually in plastic. Cookies will stay soft and fresh 3-5 days.

Nutrition

Calories: 160kcal