Hocus Pocus Binx Cookies (Print-Friendly Version)
Chewy chocolate cookies with black cocoa and almond eyes, shaped into playful black cats perfect for festive gatherings.
# Ingredients:
→ Dry Ingredients
01 -
1 1/2 cups all-purpose flour (180 g)
02 -
1/4 cup black cocoa powder (20 g)
03 -
1/2 teaspoon baking soda
04 -
1/4 teaspoon kosher salt
→ Sugars
05 -
3/4 cup granulated sugar (150 g)
06 -
1/2 cup packed light brown sugar (105 g)
→ Wet Ingredients
07 -
1/2 cup unsalted butter, softened (1 stick)
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1 large egg
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1 teaspoon pure vanilla extract
→ Decoration
10 -
Sanding sugar for rolling
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48 sliced raw almonds
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1/4 cup semisweet chocolate chips
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48 mini green M&M's
14 -
24 mini brown M&M's
# Steps:
01 -
Whisk together flour, black cocoa powder, baking soda, and kosher salt in a medium bowl until evenly combined.
02 -
In a large bowl, beat granulated sugar, unsalted butter, and brown sugar on medium-high speed until creamy and smooth.
03 -
Add the egg and vanilla extract to the creamed mixture, beating until fully incorporated.
04 -
Gradually add the dry ingredients to the wet mixture and beat just until combined. Cover and refrigerate for at least 30 minutes, up to 2 days.
05 -
Preheat oven to 350°F. Line two baking sheets with parchment paper.
06 -
Using a medium cookie scoop (1 1/2 tablespoons), portion 24 dough balls from the chilled dough. Reserve remaining dough. Roll each portion into a 1-inch ball, then coat in sanding sugar. Arrange on prepared sheets spaced 2 inches apart, and flatten each to a 2-inch circle.
07 -
Form 1/2-inch balls from 1/4 teaspoon-sized scoops of the reserved dough. Roll in sanding sugar and place two smaller balls on top edge of each flattened cookie, pinching to form triangular ears.
08 -
Place two sliced almonds as eyes on each flattened cookie, positioning the narrower ends toward the center.
09 -
Bake cookies until edges are set, 8 to 10 minutes. Cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
10 -
Melt semisweet chocolate chips in 10-second increments in the microwave, stirring until smooth. Transfer melted chocolate to a piping bag fitted with a small round tip. Pipe a dot of chocolate on each almond and place a green mini M&M on top. Pipe a dot below the eyes and add a brown mini M&M as the nose. Pipe two whiskers on each side. Allow chocolate to set before serving.
11 -
Cookies can be prepared up to 3 days ahead and stored in an airtight container at room temperature.
# Notes & Tips:
01 -
Chilling the dough enhances the cookies’ texture and flavor, so do not skip refrigerating before baking.