A fudgy, chewy, soft, dark chocolate cookie with some scary toppings, Happy Halloween!
Halloween is the new one, not that we celebrate it here in India but it is soon catching the fancy of the new school goers. A
friend’s daughter who’s just got into her kindergarten came home last week with a list of things she needs to have for the Halloween and I could only smile at my friend’s predicament. Like we didn’t have enough Indian festivals to celebrate already, here’s another one.
But I can imagine why this one, the Halloween, has taken the kids by fancy and I must confess I myself felt quite excited at the idea of dressing as a witch, or a goblin, or a monster, a change from the regular fairy or goddess avatar sounds like a fresh burst or air. As creepy as one can manage to look, the better and for the foodie in us we find a new challenge. I had no plan as such for a Halloween recipe but when these gorgeously dark chocolate cookies came out of the oven and the calendar on the wall flashed 30th November I was reminded of the day that was about to follow. So I decided to give those cookies a scary makeover that’s both easy and simple, and yet an absolutely rewarding one. Well but there’s a catch, these cookies are better make with eggs, I mean without eggs they would be equally delicious abut more tender and crumbly. So if you want it to hold together better and eggs are not an issue, simply replace chilled milk with one beaten egg yolk and mix it into the sugar butter mixture.
Ingredients (Makes 12 large cookies):
- 1 cup all purpose flour
- ½ tsp baking pwd
- ¼ tsp baking soda
- 1/3 cup Cocoa Pwd, Dutch processed
- ½ tsp salt
- 100 gms butter, softened
- ¾ cup granular sugar
- 4 tbsp chilled milk
For the Frosting:
- Preheat the oven to 200OC
- Cream the softened butter and sugar together using an electric whisk or a wooden spoon until smooth and pale.
- Mix the salt, cocoa pwd, baking pwd, baking soda and flour together. Add the flour mixture into the butter mixture and mix. Add the chilled milk to form dough.
- Drop a spoonful of the dough on a baking sheet about 1 and ½ inches apart, smooth the top a little, not need to flatten.
- Bake at 180OC for 12-14 minutes. Leave it in the oven for 5 minutes and then allow to completely cool on a wired rack.
- Once the cookies are cooled store it in an airtight container carefully place them on a work surface and dust generously with icing sugar.
- Melt the chocolate using a double boiler method, i.e melt it in a heat proof bowl set over a pot of simmering water. Use the melted chocolate to pipe scary designs on the top of each cookie. Allow the chocolate to set in the fridge and serve.
Dos and Don’ts:
- Do not bake for more than 8 mins if using eggs; an eggless one needs to be baked longer to keep it crisp.
- Use a chocolate of your liking for the frosting, or the cookies are just great on its own.