Ingredients
1 cup unsalted butter, slightly cool
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2/3 cup dark Dutch-processed cocoa powder
2 cups all-purpose flour
1/2 teaspoon salt
Royal icing (white and pink) for decorating
48 candy eyes
Instructions
Step 1: In a large bowl, cream together the butter and sugar until smooth, but do not over-mix to avoid excess air.
Step 2: Beat in the egg and vanilla extract until fully incorporated into the mixture.
Step 3: Sift together the flour, dark cocoa powder, and salt, then gradually add to the wet ingredients until a stiff dough forms.
Step 4: Roll the dough out between two sheets of parchment paper to a 1/4 inch thickness.
Step 5: Use a cat-shaped cookie cutter (or a circle with hand-cut triangles for ears) to cut out your cookies.
Step 6: Place the cutouts on a baking sheet and chill in the freezer for 15 minutes while preheating the oven to 350°F (175°C).
Step 7: Bake for 10-12 minutes. Let the cookies cool completely on the baking sheet before moving them.
Step 8: Once cooled, use royal icing to attach candy eyes and draw on whiskers and a nose to complete the black cat chocolate cookies recipe look.
Notes
Ensure your cocoa is Dutch-processed for the darkest color. If the dough becomes too soft while cutting, return it to the fridge for 10 minutes.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 14g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: black cat chocolate cookies recipe, Halloween cookies, dark chocolate cookies, spooky treats
