Bite into spooky crinkly brownie cookies that are looking at you with their vegan white chocolate eyes. These cookies are easy to make and school-friendly!
Course Dessert, Snack
Cuisine American
Keyword chocolate
Prep Time 25minutes
Cook Time 10minutes
Total Time 35minutes
Servings 12cookies
Ingredients
Dry ingredients
80gall-purpose flour(⅔ cup)
1tablespooncornstarch(8.5 g)
30gblack cocoa powder(¼ cup)
½teaspoonbaking powder
⅛teaspoonfine sea salt
Wet ingredients
80gwater(⅓ cup)
130gwhite granulated sugar(⅔ cup)
70gfinely chopped dark chocolate, 60% cocoa solids (⅓ cup+ 1 tablespoon, or 2.5 oz)
30glight-tasting vegetable oil( 2 tablespoons)
Garnish
40gvegan white chocolate chips(¼ cup)
Dark chocolate or black food colouring
Instructions
Preheat your oven to 350°F (180°C) and place the baking rack in the middle of your oven. Line a large baking sheet with a piece of parchment paper,
Stir and sift all the dry ingredients together and set aside.
Fill a saucepan with about 1 inch (2.5 cm) of water and place a large heatproof bowl on top of the saucepan to make a bain-marie. Place the water and sugar in the bowl and cook over medium to low heat while constantly stirring with a silicone spatula until the sugar is completely dissolved.
Add the chopped chocolate and vegetable oil to the sugar mixture and continue cooking and gently stirring until you get a homogenous mixture. The chocolate will look split at first but the mixture will get homogenous with time.
Remove the bowl containing the chocolate mixture from the top of the saucepan. Add the dry ingredients all at once into the chocolate mixture and stir using the silicone spatula, making sure to scrape the side of the bowl as needed.
Right away, divide the batter onto the prepared baking pan using a heaped small ice cream scoop. Bring the scoop very close to the baking pan before inverting it and releasing the batter to get even circles. As needed, gently push the batter into a round shape using the edge of the scoop.
Let the baking tray rest for 5 to 10 minutes at room temperature to help give the cookies their shiny crust and crinkles. Bake for 9 to 11 minutes, or until the cookies look set in the middle.
Right away after removing the baking trays from the oven, press flat-side-up white chocolate chips into the still-hot cookies. Let the cookies cool on the baking tray at room temperature for 10 minutes before transferring them to a wire rack to completely cool.
When the cookies are cool and the chocolate eyes have hardened, place a dot of melted dark chocolate, edible marker, or black gel food colouring diluted in vodka on top of each white chocolate chip to make pupils. Enjoy!