Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate-Spot Cookies 3.9 (14) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 23, 2020 Print Rate It Share Share Tweet Pin Email Photo: David Prince Yield: 4 dozen Satisfy a craving for something dark with these orange-and-black chocolate cookies—they're the ultimate Halloween dessert. Ingredients 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 Directions 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. 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. Drop dough by the tablespoon onto baking sheets about 2 inches apart. Press remaining 1/4 cup candies into tops of cookies. 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. Rate it Print