Description
Soft-chewy Halloween red velvet brimstone cookies featuring a dramatic black cocoa swirl, offering a mild cocoa-tang flavor perfect for festive dessert plates.
Ingredients
Scale
- 2 cups All-purpose flour
- 2 tbsp Natural cocoa powder
- 1–2 tbsp Black cocoa powder
- 1/2 cup Unsalted butter, softened
- 1/2 cup Granulated sugar
- 1/3 cup Light brown sugar
- 1 large Egg
- 1 tsp Vanilla extract
- 1 tsp Buttermilk or 1 tsp vinegar + 1 tbsp milk
- Red food coloring gel as desired (optional)
- 1/2 tsp Baking soda
- 1/2 tsp Fine salt
- 3/4 cup White or semi-sweet chocolate chips
Instructions
- Cream butter and sugars until smooth; beat in egg, vanilla, and red color if using.
- Whisk flour, natural cocoa, baking soda, and salt; fold into wet mixture with buttermilk.
- Divide out 1/4 of dough; mix in black cocoa to create brimstone swirl.
- Stir chips into main dough; marble with black cocoa dough sparingly.
- Chill 30–60 minutes; preheat oven to 350°F and line trays.
- Scoop 1.5 tbsp mounds; bake 10–12 minutes until edges set, centers soft.
- Press extra chips on warm cookies; dust a pinch of black cocoa for smoky finish.
- Cool on tray 20 minutes; store airtight up to 4 days or freeze dough balls.
Notes
- Skip dye for flavor-first cookies; rely on black cocoa contrast.
- For crinkle style, roll balls in powdered sugar before baking.
- Bake from frozen: add 2–3 minutes.
- Add candy eyes or white chocolate drizzle for party trays.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 15 g
- Sodium: 85 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg