Bright Hocus Pocus Cookies (Printable Version)
Soft chewy cookies featuring colorful neon dough, white chocolate chips, and playful sprinkles for a festive twist.
# Ingredients:
→ Fats and Sugars
01 -
170 g cold unsalted butter, cubed
02 -
200 g granulated white sugar
→ Eggs and Flavorings
03 -
2 large eggs, room temperature
04 -
10 ml pure vanilla extract
→ Flours and Thickeners
05 -
130 g cake flour, sifted
06 -
90 g all-purpose flour, unbleached
07 -
15 g cornstarch
→ Leavening and Salt
08 -
5 g baking soda (sodium bicarbonate)
09 -
2 g fine sea salt
→ Coloring and Decoration
10 -
Neon gel food coloring: green, purple, orange
11 -
150 g white chocolate chips (preferably with real cocoa butter)
12 -
Assorted Halloween sprinkles (purple, black, green, candy-coated or candy eyes)
# Steps:
01 -
Whisk together cake flour, all-purpose flour, cornstarch, baking soda, and sea salt in a large bowl until uniformly blended.
02 -
Place white chocolate chips in a medium bowl and Halloween sprinkles in a separate small bowl; set both aside within easy reach.
03 -
Beat cubed cold butter and granulated sugar with a stand mixer on high speed for 2–3 minutes until light and fluffy, forming a smooth base.
04 -
Add eggs one at a time, fully incorporating each before the next to avoid batter splitting and ensure even texture.
05 -
Mix in vanilla extract and continue beating for an additional minute to enhance flavor depth.
06 -
On medium mixer speed, gradually add dry ingredients to wet mixture, mixing just until flour streaks disappear to maintain softness.
07 -
Cover dough and refrigerate for 30 minutes to firm up, promoting thicker, chewier cookies.
08 -
Preheat oven to 215°C (420°F). Line two baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
09 -
Divide chilled dough equally into three bowls. Add one neon gel food coloring to each and knead until color is evenly distributed and vibrant.
10 -
Pinch a tablespoon-sized portion from each colored dough, roll each into a ball, press together gently, and roll the combined mass into one large dough ball creating distinct swirls.
11 -
Roll each multi-hued dough ball first in white chocolate chips so they adhere well, then roll the edges in Halloween sprinkles for decorative effect.
12 -
Gently press each coated dough ball into a thick disk. Place on prepared baking sheets spaced 5 cm (2 inches) apart to allow proper rising and spreading.
13 -
Bake individually for 12 to 14 minutes, monitoring closely until edges turn golden while centers remain soft and pillowy.
14 -
Allow cookies to cool briefly on the baking sheet to set their shape, then transfer to a wire rack to cool completely preserving chewiness.
# Notes:
01 -
Chilling the dough is essential to maintain thick and chewy centers.
02 -
Use fresh ingredients, especially cold butter and active baking soda, for optimal texture and rise.
03 -
Cookies can be stored airtight at room temperature for up to five days or frozen after baking for extended freshness.
04 -
Colored dough can be combined gently to retain bold swirls rather than blending fully.