If a brownie married a sugar cookie, you’d get these wonderful chocolate cookies. I think these are called “Black Cat Cookies” because they started as a recipe from one of those Halloween recipe books many years ago, like the small ones you’d find at the checkout stand. I remember the cats had candy corn eyes and red hot candies for a nose. We’ve made those, but I’ve also used cookie cutters to make bats, witches, cats, and vampires. The dough holds pretty well with the cookie cutters even after baking in the oven–I don’t bother rolling out the dough; I just smash pieces of the dough flat with a cup and then cut them out with the cutter.
If you’re making these gluten free, I haven’t tried making these gluten free yet. But when I do, I’ll just substitute cup for cup gluten free flour and possibly bake a little longer.
Black Cat Cookies
Rich, chocolatey, and great for Halloween.
- 1 c. Butter, softened
- 2 c. Sugar
- 2 Eggs
- 3 tsp. Vanilla
- 3 c. Flour (or gluten free flour with xanthan gum)
- 1 c. Baking Cocoa
- ½ tsp. Baking Powder
- ½ tsp. Baking Soda
- ½ tsp. Salt
In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, cocoa, baking powder, baking soda, and salt; gradually add to creamed mixture. Roll dough into 1 ½ inch balls. Place 3 inches apart on lightly greased baking sheets. Flatten with a glass dipped in sugar. Pinch top of cookie to form ears. For whispers, press a fork twice into each cookie. Bake at 350° for 10-12 minutes or until cookies are set. (Optional decoration: Immediately after removing from oven, press on candy corn for eyes and Red Hots for noses.) Makes 2 dozen.