Spooky Monster Chocolate Chip Cookies — Giant Soft Halloween Cookies

How to Make Spooky Monster Chocolate Chip Cookies — Giant Soft Halloween Cookies

1. 1

   Step 1: Preheat and mix dry ingredients

   Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, whisk together the all-purpose flour + cornstarch, baking soda, and fine sea salt until evenly combined.

   For this step

   • 2 5/8 cups (2 1/2 cups flour + 2 tbsp cornstarch)All-purpose flour + cornstarch
   • 1 tspBaking soda
   • 1 tspFine sea salt
2. 2

   Step 2: Cream butter and sugars, add eggs and vanilla

   In a separate large bowl, beat the softened unsalted butter with the light brown sugar and granulated sugar until light and fluffy, about 2–3 minutes. Beat in the large egg + extra yolk and vanilla extract until smooth and well combined.

   For this step

   • 1 cupUnsalted butter, softened
   • 1 1/4 cupsLight brown sugar, packed
   • 1/4 cupGranulated sugar
   • 1 1/2 large eggsLarge egg + extra egg yolk
   • 2 tspVanilla extract
   
3. 3

   Step 3: Combine dough and fold in chocolate chips

   Add the dry mixture to the butter mixture in two additions, stirring gently until just combined — do not overmix. Fold in the semi-sweet chocolate chips, then scoop dough into oversized portions (about 1/2 to 3/4 cup each) and chill the scoops on a tray for 20–30 minutes to minimize spreading.

   For this step

   • 2 cupsSemi-sweet chocolate chips
   
4. 4

   Step 4: Bake giant cookies

   Arrange chilled dough scoops on the prepared baking sheets, leaving ample space between for spreading. Bake at 350°F (175°C) for 12–15 minutes, until edges are set and centers still look slightly underbaked; cool on the sheet for 8–10 minutes, then transfer to a wire rack to cool further.
   
5. 5

   Step 5: Decorate into spooky monsters

   While cookies are warm but not hot, attach candy eyes and small candies with a dab of melted chocolate or a pipeable bit of frosting to create monster faces. Let decorations set (chill briefly if needed) before serving so eyes and candies stay in place.

   For this step

   • 1 cup (assorted)Assorted candy eyes and small candies (M&Ms, sprinkles) for decorating
   

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, whisk together the all-purpose flour + cornstarch, baking soda, and fine sea salt until evenly combined.
2. In a separate large bowl, beat the softened unsalted butter with the light brown sugar and granulated sugar until light and fluffy, about 2–3 minutes. Beat in the large egg + extra yolk and vanilla extract until smooth and well combined.
3. Add the dry mixture to the butter mixture in two additions, stirring gently until just combined — do not overmix. Fold in the semi-sweet chocolate chips, then scoop dough into oversized portions (about 1/2 to 3/4 cup each) and chill the scoops on a tray for 20–30 minutes to minimize spreading.
4. Arrange chilled dough scoops on the prepared baking sheets, leaving ample space between for spreading. Bake at 350°F (175°C) for 12–15 minutes, until edges are set and centers still look slightly underbaked; cool on the sheet for 8–10 minutes, then transfer to a wire rack to cool further.
5. While cookies are warm but not hot, attach candy eyes and small candies with a dab of melted chocolate or a pipeable bit of frosting to create monster faces. Let decorations set (chill briefly if needed) before serving so eyes and candies stay in place.