I've posted some great chocolate cookie recipes, but here's one I adapted from a Martha Stewart recipe. Just a few changes, and since Martha uses this recipe with her own bat and cat cookie cutters, these cookies are great to make with these retro cookie cutters. The chocolate cookies are very crisp. I think using dark cocoa gives them an even richer taste.
Chocolate Cats and Bats, Witches and Brooms:
Halloween Chocolate Cookies
Makes 40 to 50
1 1/2 cups all-purpose flour, (spooned and leveled) plus more for rolling and cutting out dough
3/4 cup unsweetened DARK cocoa powder
1/2 tsp salt
12 Tbsp sweet butter, room temperature
1 cup sugar
1 large egg
Small candies or sprinkles, for decorating (optional)
Preheat oven to 350 degrees. In medium bowl, whisk together flour, cocoa, and salt; set aside.
In large bowl, with electric mixer, beat butter and sugar until light and fluffy; beat in egg. On low speed, mix in flour mixture. Divide dough in half, and form into 2 disks, each about 3/4 inch thick. Wrap disks in plastic; chill until firm, at least 45 minutes and up to 2 days.
On lightly floured sheet of waxed paper, using floured rolling pin, roll dough 1/4 inch thick. (If dough becomes too soft to work with, refrigerate for a few minutes.)
Using 2- to 3-inch Halloween cookie cutters, cut out shapes, dipping cutters in flour as necessary to prevent sticking; place on baking sheet, spacing 1 inch apart.
Bake until surface is dry to the touch, 10 to 15 minutes (if decorating, press candies into dough halfway through baking-as in eyes on the cats, etc).
Cool cookies 1 to 2 minutes on baking sheet; transfer to rack to cool completely.