Halloween Monster Cookies

Directions

1. Heat your oven to 350°F. Prepare two baking sheets by lining them with parchment paper or silicone baking mats.
2. Place the butter in a large microwave-safe bowl and heat it for roughly 40 seconds, stopping when it is mostly melted.
3. Whisk the butter vigorously until it has completely liquefied.
4. Pour in both the packed brown sugar and the granulated sugar, mixing them thoroughly with the butter.
5. Add the vanilla extract and the large egg, stirring until the mixture is fully blended.
6. Combine the all-purpose flour, unsweetened cocoa powder, baking soda, and salt, then fold them into the wet ingredients.
7. Mix the ingredients just until they come together; the resulting dough should feel soft and slightly tacky, but not excessively sticky.
8. Fold the mini semisweet chocolate chips into the dough.
9. Use a medium cookie scoop to portion out 1.5 tablespoons of dough for each cookie.
10. Roll the top of each dough ball in the Halloween sprinkles to coat it.
11. Press two small candy eyes into the sprinkle-covered top of each dough ball.
12. Arrange the prepared dough balls on the baking sheets, leaving about 2 inches of space between each one.
13. Bake the cookies for 7 to 10 minutes, removing them when they are set. They will appear puffy and may look slightly underbaked in the center.