Chocolate-Spot Cookies

Chocolate-Spot Cookies
Photo: David Prince
4 dozen

Satisfy a craving for something dark with these orange-and-black chocolate cookies—they're the ultimate Halloween dessert.


  • 1 ¾ cups all-purpose flour

  • ¾ cup unsweetened cocoa powder

  • 1 teaspoon baking soda

  • ¼ teaspoon salt

  • 12 tablespoons (1 ½ sticks) unsalted butter, softened

  • 1 ½ cups sugar

  • 2 large eggs

  • 1 ½ teaspoons pure vanilla extract

  • 1 ¼ cups black and orange mini candy-coated chocolates


  1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper. Sift flour, cocoa, baking soda, and salt together into a large bowl.

  2. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until pale and fluffy, about 2 minutes. Beat in eggs, one at a time. Beat in vanilla. Reduce speed to low; beat in flour mixture. Stir in 1 cup candies.

  3. Drop dough by the tablespoon onto baking sheets about 2 inches apart. Press remaining 1/4 cup candies into tops of cookies.

  4. Bake cookies, switching positions of sheets about halfway through, until just firm, 8 to 10 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to racks, and let cool completely.

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