Name: Hocus Pocus Binx Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup black cocoa powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1 large egg; 1 tsp vanilla extract; Optional: 1/2 cup chocolate chips or chunks

Jump to Recipe·Leave a Review

Every fall, as soon as I start planning Halloween movie nights, I always make sure Hocus Pocus is on the watch list—and these Hocus Pocus Binx Cookies are the perfect treat to go with it. Inspired by everyone’s favorite talking cat, Binx, these chewy chocolate cookies use black cocoa powder to create a deep, spooky color that’s just right for the season. With their rich chocolate flavor and soft, chewy texture, they’re a festive way to bring a little magic to any October gathering.

Why You’ll Love This Recipe

I love these cookies not just because they’re delicious, but because they’re fun to make and even more fun to share. The use of black cocoa gives them a dark, almost gothic appearance that feels so Halloween-ready—without relying on artificial coloring. They’re soft in the center, slightly crisp at the edges, and packed with chocolate flavor. Whether I’m hosting a Halloween party or just cuddled up for a movie night, these Binx cookies always make it feel extra special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Black cocoa powder
Baking soda
Salt
Unsalted butter, softened
Granulated sugar
Brown sugar
Egg
Vanilla extract
Optional: chocolate chips or chunks for extra gooey bites

Directions

Preheat the oven:
I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper.
Mix dry ingredients:
In a bowl, I whisk together the flour, black cocoa powder, baking soda, and salt.
Cream butter and sugars:
In a separate large mixing bowl, I cream the softened butter with both sugars until light and fluffy. This takes about 2–3 minutes with a hand mixer.
Add wet ingredients:
I beat in the egg and vanilla extract until fully incorporated.
Combine wet and dry:
I slowly add the dry ingredients to the wet mixture, stirring just until combined. If I want a double chocolate version, this is where I fold in the chocolate chips.
Scoop and bake:
Using a cookie scoop, I portion out dough balls onto the prepared baking sheet, spacing them about 2 inches apart. I bake them for 8–10 minutes, just until the edges are set and the centers look slightly underbaked.
Cool:
I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling.

Servings and timing

This recipe makes about 18–20 cookies.
Prep time: 10 minutes
Bake time: 10 minutes
Cooling time: 10 minutes
Total time: 30 minutes

Variations

Add white chocolate chips for contrast against the dark cookie base.
Use a small cat-shaped cookie cutter after baking (carefully!) for a playful Binx silhouette.
Sprinkle a little flaky salt on top before baking for a sweet-and-salty combo.
Add a pinch of espresso powder to deepen the chocolate flavor even more.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them after baking, and they thaw perfectly on the counter in about 20 minutes. I can also freeze the dough balls and bake them straight from frozen—just add 1–2 extra minutes to the bake time.

FAQs

What is black cocoa powder?

Black cocoa powder is a super-dark, Dutch-processed cocoa that gives baked goods a deep color and rich, slightly bittersweet flavor. It’s the same cocoa used in sandwich cookies.

Can I use regular cocoa powder?

Yes, but the cookies won’t be as dark or dramatic. I sometimes use half black cocoa and half regular Dutch-processed cocoa if I want a milder flavor.

Can I make these ahead?

Yes! I often prepare the dough and refrigerate it for up to 2 days. The cookies bake even better after chilling.

Do these cookies spread?

A little. If I want a thicker cookie, I chill the dough for 30 minutes before baking.

Can I make them gluten-free?

Absolutely—just substitute the flour with a good-quality 1:1 gluten-free baking flour.

Conclusion

These Hocus Pocus Binx Cookies are a Halloween must in my kitchen. Rich, chocolatey, and perfectly spooky thanks to the black cocoa, they’re a simple yet magical treat I love sharing with family and friends. Whether I’m pairing them with a big mug of hot chocolate or munching them during a Hocus Pocus rewatch, they always bring the fun—and a little enchantment—to the season.