Chocolate Chip Ghost Cookies are great on their own, so what if we turn them into these soft and fudgy double chocolate cookies. To make them a little more fun, grab some marshmallow and white chocolate to decorate them and recreate a cute ghost.

Ingredients For Double Chocolate Chip Ghost Cookies

• Unsalted Butter

• Brown & Granulated Sugar

• Eggs

• Vanilla Extract

• All Purpose Flour

• Black Cocoa Powder: Black cocoa powder is the best to use to achieve a rich and chocolatey cookie, and also balance out the sweetness of the cookies.

• Espresso Powder

• Baking soda

• Salt

• Chocolate Chips: The type of chocolate used makes a huge difference in the final outcome of your baked goods, so make sure to use high quality chocolate chips.

• White Chocolate: Same thing with the white chocolate. The type of chocolate used makes a huge difference in the final outcome of your baked goods, so make sure to use high quality white chocolate.

• Marshmallows: The marshmallows are used as the head of the ghost.

How To Make Double Chocolate Ghost Cookies?

Whisk wet ingredients together until fluffy and mixture turns an off-white colour.

Mix dry ingredients together.

Scooping: Use a 1,5 ounce cookie scoop

Baking: Bake for 10 to 11 minutes, or until the centre has slightly puffed up.

Decorating: follow decorating in last step below

What’s The Difference Between Black Cocoa Powder and Dutch Processed Cocoa Powder?

When ever baking with cocoa powder, I highly recommend using Dutch processed as it has a more “pure chocolate flavour”. Black cocoa powder is great to use when you want a dark black colour without using a ton or any black food colouring and enhance the chocolate flavour without leaving any bitterness.

Dutch process cocoa powder and black cocoa powder have been alkalized to reduce and remove the acidity.

The difference between black cocoa powder and Dutch processed is the colour and flavour. Dutch processed cocoa powder is lighter in colour and less rich in flavour, while black cocoa powder is darker in colour and more rich in flavour.

Black cocoa powder is amazing, because it packs intense chocolate flavour without bringing out any bitterness, allowing you to intensify the chocolate in your baked goods.

How To Store Double Chocolate Ghost Cookies?

The best way to store these double chocolate ghost cookies is at room temperature in an airtight container for up to 7 days.

Serving size

• Around 10 to 12 cookies

Ingredients

• 2/3 cup butter, room temperature

• 2/3 cup brown sugar

• 2/3 cup granulated sugar

• 1 egg

• 2 tsp vanilla

• 1 cup All-purpose flour

• 3/4 cup black cocoa powder (Note: If you don’t use black cocoa powder and use normal Dutch processed, you have to decrease the amount of granulated sugar to 1/3 cup instead of 2/3 cup).

• 1 tsp espresso powder

• 1 tsp baking soda

• 1/4 tsp salt

• 1 1/4 cup chocolate chips

Toppings

• 12 Marshmallows

• 1/2 cup white chocolate, melted

• Edible black marker

Instructions

Step 1

• Preheat oven to 350°F (177C). Line a baking pan with parchment paper and set aside.

Step 2

• With a whisk, beat butter, brown sugar and granulated sugar together until fluffy and mixture turns an off-white colour (about 2 minutes). Add the egg and vanilla extract and mix until a smooth consistency.

Step 3

• Add the flour, black cocoa powder, baking soda and salt. Mix until a soft dough forms. Finally, add chocolate chips and mix until combined.

Step 4

• Use a 1,5 ounce cookie scoop. Bake for 10 to 11 minutes, or until the centre has slightly puffed up.

Step 5

• Let cookies cool for 15 minutes, while the cookies are cooling, melt the white chocolate. Dip the bottom of each marshmallow in the white chocolate and place in the centre of the cookie to secure in place. Gently, using a spoon, pour white chocolate completely over each marshmallow, allowing it to drizzle down the marshmallow and cookie. Pop in the fridge for 10 minutes, or until just set to the touch. Use the edible black marker to draw the eyes and a mouth. Enjoy!