@clearlynotkelsey: 🕸️ Hot Cocoa Spiderweb Cookies 🕸️ Makes: Approximately 16–18 cookies Prep Time: 20 minutes Chill Time: 45–60 minutes Bake Time: 10–12 minutes Oven: 350°F (175°C) Ingredients: Cookies: * 100 g unsalted butter * 115 g semi-sweet chocolate, chopped * 15 g Dutch-process cocoa powder * 10 g black cocoa powder (or use 25 g Dutch-process cocoa powder total if omitting black cocoa) * 30 g hot cocoa mix * 115 g granulated sugar * 65 g light brown sugar * 1 large egg + 1 egg yolk, room temperature * 1½ tsp (7 g) vanilla extract * 190 g all-purpose flour * 1 tsp (4 g) baking powder * ½ tsp (3 g) fine salt * 1 tsp (2 g) espresso powder Decorations: * Halloween sprinkles * Candy eyeballs * ½–1 cup mini marshmallows, for spiderwebs Instructions: 1. Melt the butter in a light-colored saucepan over medium heat. Continue cooking until the milk solids turn golden brown and the butter smells nutty. Remove from heat. 2. Add the chopped semi-sweet chocolate to the browned butter and stir until completely melted and smooth. Set aside to cool until lukewarm. 3. In a separate bowl, whisk together the flour, Dutch-process cocoa powder, black cocoa powder (if using), hot cocoa mix, baking powder, salt, and espresso powder. 4. In a large bowl, beat the egg, egg yolk, granulated sugar, brown sugar, and vanilla on medium-high speed for 3–4 minutes, until thickened and lighter in color. 5. Gradually mix the cooled chocolate-butter mixture into the egg mixture until smooth. 6. Fold in the dry ingredients just until combined. The dough should be thick and slightly sticky. 7. Cover and refrigerate for 45–60 minutes, until firm enough to scoop and hold its shape. 8. Portion approximately 50g of dough per cookie onto parchment-lined baking sheets, leaving about 2 inches between cookies. Gently flatten each dough ball into a thick disc, approximately ½–¾ inch thick. These cookies don’t spread much during baking, so flattening them beforehand helps achieve the desired shape. Press Halloween sprinkles onto the tops. 9. Bake at 350°F (175°C) for 10–12 minutes, until the edges are set and the centers are still slightly soft. 10. Cool. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack. Let cool completely before decorating. 11. Place the mini marshmallows in a microwave-safe bowl and heat in 10-second intervals, stirring between each, until melted and stretchy. Allow to cool slightly until safe to handle but still pliable. 12. Lightly grease your fingertips with a neutral oil to prevent sticking. Pinch a small amount of melted marshmallow between your fingers, then slowly pull your fingers apart to create thin, stringy strands. Stretch the strands across the cooled cookies in different directions to create a spiderweb effect. Repeat until you’re happy with the design. 13. Add candy eyeballs, if desired, to complete the Halloween look. Allow the marshmallow to set before serving. Notes * Black cocoa: Black cocoa gives these cookies their deep, almost-black Halloween color. If you don’t have black cocoa, simply use 25 g Dutch-process cocoa powder total. The cookies will be slightly lighter in color but still rich and chocolatey. * Hot cocoa mix: Use your favorite hot cocoa mix for a sweeter, creamier chocolate flavor. * Cookie thickness: This dough holds its shape exceptionally well and spreads very little during baking. Flatten the dough balls before baking to achieve your preferred cookie thickness. For thicker, fudgier cookies, leave them closer to ¾ inch thick. #halloweencookies #halloweenbaking #spiderwebcookies #tiktokrecipecontest #halloween

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Saturday 24 October 2026 22:36:53 GMT