DSC_8792 (2)

Halloween Double Chocolate Cookies Recipe

Click to rate this post!
[Total: 0 Average: 0]


  • ¾ C. unsalted butter
  • ¼ C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 ¼ C. light brown sugar
  • ¼ C. granulated sugar
  • 1 egg
  • 1 egg yolk
  • 2 Tbsp. milk
  • 1 ½ tsp. Spice Islands® Pure Vanilla Extract
  • 2 ¼ C. all-purpose flour
  • 1/3 C. dark cocoa powder
  • 1/3 C. Dutch process cocoa powder
  • 1 tsp. Clabber Girl® Baking Soda
  • ½ tsp. coarse salt
  • 2 C. dark chocolate chips
  • Vanilla candy coating
  • Sprinkles


  1. Preheat oven to 350°F.
  2. In a microwave safe bowl, or a saucepan, melt the butter and shortening.
  3. In the bowl of a mixer, combine the melted butter and shortening, brown sugar and granulated sugar.
  4. Mix on medium speed for 2-3 minutes or until thoroughly combined.
  5. Add the egg, yolk, milk and vanilla and blend on med-low speed, scraping the sides of the bowl as needed, and mix until well blended.
  6. In a separate bowl, whisk together the flour, cocoa powders, baking soda and salt.
  7. Slowly add the flour mixture to the mixer while blending on low speed until all the flour is incorporated.
  8. Add the chocolate chips and mix on low speed for 8-10 turns of the paddle.
  9. Chill the dough in the refrigerator for 2 hours or overnight.
  10. Scoop dough out into 4-5 tablespoon portions, roll into a ball and place on a parchment lined baking sheet.
  11. Bake for 13-15 minutes or until the edges appear set.
  12. Allow to cool on a wire rack.
  13. In a microwave safe bowl, melt the vanilla candy coating, stirring every 30 seconds until melted and smooth.
  14. Dip half the cooled cookie in the candy coating and place on a waxed paper lined tray. Top with sprinkles.