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Ghost Cookies

Taking my double chocolate cookie recipe and adding white chocolate ghosts on top to make them perfect for spooky season!
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Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings: 14 cookies
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup unsalted room temperature butter (226g)
  • ¾ cup lightly packed dark brown sugar (153g)
  • ¾ cup granulated sugar (174g)
  • 1 room temperature large egg
  • vanilla extract to taste
  • 2 cup all-purpose flour (278g)
  • 1 tbsp corn starch (8g)
  • ¼ cup sifted cocoa powder (31g)
  • 2 tbsp sifted black cocoa powder (15g)
  • 1 tsp fine salt (6g)
  • ¼ tsp baking soda (1g)
  • ½ tsp baking powder (2g)
  • ⅔ cup white chocolate chips (114g)
For the Ghosts
  • ⅓ cup white chocolate (57g)
  • 1 ½ tbsp heavy cream (22ml)
  • black gel food coloring
  • Optional: white gel food coloring

Method
 

  1. In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), whip the room temperature butter, granulated sugar, and brown sugar until light and fluffy (~3-5 minutes on medium speed)
  2. Add the egg and vanilla extract to the bowl and mix until combined
  3. Scrape the bowl down with a rubber spatula and continue mixing to ensure that everything is well incorporated
  4. In a separate mixing bowl, whisk together all of the dry ingredients
  5. Add the dry ingredients to the wet and mix until just combined
  6. Mix in the chocolate chips until they’re evenly distributed. It won’t look like a lot of chocolate but don’t worry, we’ll add more to the top when they come out of the oven!
  7. Scoop out the dough using a larger cookie dough scoop (this is a #20 scoop which is also 1.5 ounces). I typically do a heaping scoop in order to get 14 cookies per batch.
  8. Place the cookies in an airtight container or wrap with plastic wrap and refrigerate for at least 4 hours or overnight (overnight is preferred as it will lock in the flavor and will help them bake perfectly)
  9. Once you’re ready to bake the cookies, pull them out of the fridge, preheat the oven to 350℉, and line a baking sheet with parchment paper
  10. Place the cookies a few inches apart from one another on the baking sheet and bake for 10-12 minutes
  11. When the cookies come out of the oven, you can take a large circle cookie cutter reshape the cookies a little by moving the cookie cutter in a fast circle motion around each cookie while they're still very hot. This will make them perfect circles and add a little thickness to them.
For the Ghosts
  1. While the cookies cool, melt the white chocolate and heavy cream in a microwave-safe bowl for 30 seconds in the microwave. Give it a good stir until it's all melted and smooth. If you need to continue heating it, do so in 10-second intervals.
  2. If your white chocolate is a bit too yellow, you can add a couple drops of white gel food coloring during this step.
  3. Take a small portion of the melted white chocolate and place it in a separate bowl. Add black gel food coloring (you'll only need a drop or two) and give it a good stir until it's solid black. Add this to a piping bag and cut the tiniest piece off from the tip of the bag.
  4. Next, line a baking sheet with wax paper (parchment paper can work but wax paper is best in my experience).
  5. Dip the back of a spoon in the melted white chocolate and create little ghost shapes on top of the wax paper by spreading the white chocolate in a small "sweeping" motion. See the above photos in the blog post for a photo guide if needed!
  6. Once you have your ghost shapes, pipe the eyes and mouth on each ghost using the black white chocolate in the piping bag.
  7. Place the baking sheet in the freezer for a few minutes until the ghosts easily lift up from the wax paper.
  8. Take a small amount of melted white chocolate and place it on the back of a ghost. Next, stick that ghost on top of a cookie so that it stays in place. Repeat this with every ghost until all of your cookies are decorated!