black cocoa cookies

Adorable, vegan, black cocoa cat cookies with crisp edges, a slight chew, and subtle bitterness balanced out by the sugar. They&#39;re decorated using vegan royal icing with my favorite recipe linked down in the notes. Feel free to swap in regular butter, milk, and royal icing if there are no dietary dairy restrictions.

Black Cocoa Cat-Shaped Cookies (Vegan)

all-purpose flour ((150 grams,  0.39))

cocoa powder ((0.12))

tbsp black cocoa powder ((0.24))

½ tsp baking soda ((0.01))

salt ((0.01))

dairy-free unsalted butter,

sugar ((50 grams,  0.10))

brown sugar ((50 grams,  0.27))

tsp vanilla extract ((0.42))

milk

In a medium bowl, whisk together all of the dry ingredients: all-purpose flour, cocoa powders, baking soda, and salt.

In a stand mixer using the paddle attachment (can alternatively use hand mixer or whisk), mix the butter and sugars on medium speed until combined. Scrape bottom of bowl. Add vanilla and mix again.

Dump in all of the dry ingredients and mix until combined.  If the dough is crumbly, slowly add 2-4 tbsp of dairy-free milk until it comes together. The finished dough should be thick.

Preheat oven to 350°F/177°C and line two baking trays with parchment paper or silicone mats.

Use small cookie dough scoop to gather dough (about 1 ½ tablespoon each). Shape dough into ball, then place onto lined baking tray. Flatten with palm of your hand or bottom of a cup. This will be the cat&#39;s head.For the ears, take ½ tsp of dough and shape into a triangle with your fingers Place the ear on the upper left or right side of the head and repeat for the other ear. Place cats about 3-4 inches apart. They will not spread much while baking.

Bake for 10-13 minutes. Cookies should look slightly puffy and soft in the center with set edges. They will not brown because of their black color. Be careful to not over bake so they don&#39;t get crispy! They will continue cooking when cooling on the pan.

Let cool on pan for about 5-10 minutes, then transfer to wire rack. Let cool completely.

To add the faces, use pink, yellow, and black colored vegan royal icing (recipe in notes below). Place into small piping bags and cut a small tip for each one. Have a toothpick or cookie scribe on hand to help you move the icing in the direction you want as you decorate the cookies.First, start with the eyes using the yellow royal icing: outline the eyes by piping 4 dots that you can connect into a circle. After connecting the circle for each eye, move onto the next cat. This allows the yellow outlines to somewhat dry, allowing you to flood the middle with the remaining yellow icing. After piping the eye outlines for each cat, flood the circles with the yellow icing. While that dries, use the pink royal icing to add the noses and inner ears for each cat.Take black icing and pipe whiskers on the left and right sides of the cat&#39;s face. Finally, using the black icing, add the pupils to the cat&#39;s eyes within the yellow circle. Leave a small perimeter of the yellow around the pupils as pictured in my photos.

Enjoy!

These soft and spooky black cocoa cookies are made with black Dutch cocoa powder for delicate chocolate flavor and intense black color (without food coloring). This quick and easy Halloween cookie recipe includes decorating instructions for creating a white chocolate mummy or spiderweb design.

Black Cocoa Cookies

all-purpose flour

black cocoa powder*

baking soda

salt

unsalted butter, (room temperature)

brown sugar

sugar

whole milk

vanilla extract

white chocolate melting wafers

Candy eyeballs, (optional)

In a medium bowl, add flour, cocoa powder, baking soda, and salt and whisk to combine. Set aside.

In the bowl of a stand mixer (or in a large bowl using a handheld electric mixer), cream the butter and both sugars until light and fluffy.

Add egg, milk, and vanilla to the butter mixture and beat to combine.

With the mixer running on low speed, slowly add the flour mixture to the butter mixture blending until combined and stopping to scrape the bowl as needed.

Cover the bowl with plastic wrap and place the cookie dough in the fridge to chill for 30 minutes.

Preheat the oven to 350°F (177°C). Line cookie sheets with parchment paper and set aside.

Use a 1 ½ Tablespoon cookie scoop or measuring spoons to scoop 1 ½ Tablespoon balls of cookie dough. Placing each cookie dough ball onto the prepared baking sheets at least 2 inches apart.

Make the cookie dough

Bake the cookies, one tray at a time, for 10 minutes or until the cookies are flattened with slightly puffed centers. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Bake the cookies.

When the cookies are completely cooled, melt the white chocolate wafers in a small bowl in the microwave on 50% power in 30 second increments, stirring until completely melted and smooth. 

Melt the white chocolate.

Add the melted chocolate to a piping bag fitted with a small round piping tip (or simply use a large plastic food storage bag with one corner snipped off). Working quickly (since the chocolate will firm up as it cools), decorate the cookies.

To decorate mummy cookies, pipe a small drop of melted chocolate onto the back of two candy eyeballs. Affix the eyeballs just above the center of a cookie. Pipe lines of chocolate back and forth, covering each corner of the cookie, to create the mummy&#39;s wrapping.

To decorate spiderweb cookies, pipe a spiral of melted white chocolate onto a cookie. Using a toothpick, drag lines from the center of the cookie outward to create the spiderweb pattern.

Decorate the cookies.

These Chocolate Chip Black Cocoa Cookies are made with black cocoa powder, giving them a unique chocolate flavor unlike any other.

Chocolate Chip Black Cocoa Cookies

unsalted butter

brown sugar (packed)

all-purpose flour + 3tbsp

cornstarch

black cocoa powder

baking powder

semi-sweet chocolate chips

Preheat the oven to 350°F  and line baking sheets with parchment paper.

In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth. Beat in the egg and vanilla extract.

In a separate bowl, combine the flour, black cocoa powder, corn starch, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients and mix until well combined. Fold in the chocolate chips.

Scoop about 2 tablespoon of dough onto the prepared baking sheets and bake for 8 to 10 minutes in the preheated oven, or until set.

Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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