Double Chocolate Mummy Cookies

Happy October, everyone! October is a wonderful time for baking, from pumpkin-spice everything to halloween. These double chocolate cookies have a brownie-like taste, with a crispy exterior and a fudgy interior. Of course they can be made without the toppings, but I promise they make the cookies at least 10x more fun both to look at and to eat!

Yield: 10 medium-sized cookies
Preparation: 25 min.
Bake time: 11 min.


Double Chocolate Mummy Cookies
120g all-purpose flour (1 c.)
42g unsweetened cocoa powder (1/2 c.)
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
115g unsalted butter, room temperature
70g dark brown sugar (1/3 c.)
65g granulated sugar (1/3 c.)
1 egg, room temperature
1/2 tsp. vanilla extract
95g semi-sweet chocolate chips (1/2 c.)

Toppings
100g powdered sugar (3/4 c. + 2 tbsp.)
1 – 1 1/2 tsp. milk of choice
20 small candy eyes

Instructions

Double Chocolate Cookies
Preheat your oven to 350F (180C). Line a cookie sheet with parchment paper and set aside.

In a small bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and chocolate chips. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light and fluffy, approximately 3 minutes. Scrape down the sides of the bowl and add in the egg and vanilla extract and mix until well-combined, approximately 30 seconds.

Scrape down the sides of the bowl again, and add in the flour mixture. Mix together the ingredients on low speed until the flour is just combined (be careful to not over-mix or you will not end up with a fudgy cookie!).

Use a 3-tbsp. cookie scoop to dish out the cookies, making sure to leave at least 2 inches between each cookie. Place in the oven to bake for approximately 11 minutes. About half way through, take the cookies out and tap the tray on the counter to flatten the cookies a bit. Place them back into the oven to bake for the remaining time.

Once the cookies are out of the oven, give them another tap on the counter to flatten them out more. Leave them to cool for at least 5 minutes on the baking sheet. If the cookies seem a little misshapen, use a biscuit cutter that is slightly larger than the cookie to swirl the cookie back into shape.

Toppings
While the cookies are still cooling, press in two candy eyes into each cookie.

To make the glaze, whisk together the powdered sugar and milk. If the mixture seems too thick, add a splash of milk. If the mixture seems too thin, add some more powdered sugar until you reach your desired consistency.

Place the glaze in a ziploc bag and cut the tip of the bag to create a small hole. Drizzle the glaze back and forth over the cookies to achieve a ‘mummy’ effect. Serve and enjoy!


Storage
These cookies are best enjoyed on the day they are baked, but will last at room temperature in an airtight container for up to 3 days. Enjoy!

If you make these cookies, I would love to see them! Tag me on instagram @doughlights and use #doughlights. Thanks for stopping by!

1 thought on “Double Chocolate Mummy Cookies”

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