Description
These Spooky Ghost Chocolate Chip Cookies combine rich browned butter cookie dough with semi-sweet and dark chocolate chunks for a perfect balance of flavors. Topped with adorable ghost-shaped marshmallows dipped in white chocolate and decorated with black icing, these festive cookies are perfect for Halloween or any fun occasion. The browned butter adds a nutty depth, while the optional flakey salt gives a delightful contrast to the sweetness.
Ingredients
For the Cookies
- 1 cup cold unsalted butter (2 sticks)
- 1 ¼ cups brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 2 egg yolks
- 1 tbsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp cornstarch (optional, for extra soft cookies)
- 1 ½ cups semi-sweet chocolate chips
- ½ cup coarsely chopped dark chocolate
- 1 tbsp Maldon flakey salt (optional, for topping)
For the Ghost Marshmallows
- 18 marshmallows
- 2 cups white chocolate candy melts
- Black icing for decorating faces
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line cookie sheets with parchment paper to prevent sticking and facilitate even baking.
- Brown the Butter: In a saucepan over medium-low heat, melt the butter, swirling occasionally. Continue cooking until the butter turns golden brown and emits a nutty aroma, about 5-7 minutes. Remove from heat and allow to cool for 5 minutes to avoid cooking eggs prematurely.
- Mix Sugars and Butter: In a large mixing bowl, combine the brown sugar, granulated sugar, and browned butter. Mix until smooth and fully incorporated, creating a luscious, slightly caramel-colored mixture.
- Add Eggs and Vanilla: Stir in the whole egg, egg yolks, and vanilla extract until the mixture becomes creamy and consistent.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and optional cornstarch for added softness. Gradually add these to the wet ingredients, mixing until just combined to avoid overworking the dough.
- Fold in Chocolate: Gently fold in the semi-sweet chocolate chips and coarsely chopped dark chocolate, distributing them evenly through the dough.
- Chill Dough: Cover the dough tightly and refrigerate for 30 minutes to firm up. This step helps control spreading during baking.
- Form Dough Balls: Scoop out portions of the dough and roll into balls. Place them spaced apart on the prepared cookie sheets to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the cookie edges are golden and centers remain slightly soft for a chewy texture. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Add Flakey Salt (Optional): Sprinkle Maldon flakey salt atop the warm cookies to enhance the sweet and salty flavor contrast.
- Make Ghost Marshmallows: Melt white chocolate candy melts according to package instructions. Dip marshmallows into the melted chocolate and place them on parchment paper to harden.
- Decorate Marshmallows: Using black icing, draw ghostly faces on the hardened white chocolate-covered marshmallows.
- Attach Ghosts to Cookies: Once cookies are fully cooled, dip the bottom of each decorated marshmallow into additional melted white chocolate and affix it onto the cookie to create a fun “melted ghost” effect.
Notes
- For extra soft cookies, the addition of cornstarch is recommended but optional.
- Browned butter adds a rich, nutty flavor; be careful not to burn it.
- Chilling the dough is crucial to control spread and improve texture.
- Using flakey salt enhances the flavor profile but can be omitted for a sweeter cookie.
- Allow the marshmallows’ white chocolate coating to fully harden before decorating to avoid smudging.