Description

A fun, kid-friendly Halloween dessert featuring a soft-batch chocolate cookie base baked in a springform pan, decorated with a dramatic white chocolate spiderweb drizzle.

Ingredients

Scale

1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
1 cup (220g) light brown sugar, packed
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups (250g) all-purpose flour
1/2 cup (45g) unsweetened natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (170g) white chocolate chips
1 teaspoon shortening or coconut oil
Gel food coloring (optional)

Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 3-4 minutes with a mixer).
Beat in the eggs one at a time, then add the vanilla extract. Scrape down the sides of the bowl.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Add the dry ingredients to the wet mixture on low speed and mix until just combined. Do not overmix.
Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes until edges are set but the center looks soft. Cool in the pan for 10 minutes, then remove the ring and cool completely on a wire rack.
Once the cake is completely cool, melt the white chocolate chips and shortening in 30-second intervals, stirring until smooth. Let cool for 2 minutes.
Transfer melted chocolate to a piping bag or Ziploc bag with a snipped corner. Squeeze small dots of chocolate all over the top of the cookie cake.
Using a toothpick, drag from the center outwards to the edge in various directions to create a spiderweb pattern.
Let the chocolate set for 15-20 minutes at room temperature or 5 minutes in the fridge.

Notes

Ensure the cookie base is completely cool before adding the chocolate drizzle, or the chocolate will melt. If the chocolate thickens while drizzling, microwave for 5 seconds. Use gel food coloring instead of liquid to prevent seizing. Can be made gluten-free using a 1:1 gluten-free flour blend or vegan using vegan butter and chocolate chips.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 30
Sodium: 250
Fat: 16
Saturated Fat: 10
Carbohydrates: 42
Fiber: 2
Protein: 4

Keywords: Halloween, cookie cake, chocolate spiderweb, kids baking, easy dessert, springform pan, white chocolate drizzle