Hocus Pocus Binx Cookies

Directions

1. In a medium bowl, combine flour, black cocoa powder, baking soda, and kosher salt. In a large bowl, use an electric mixer on medium-high to cream granulated sugar, softened butter, and light brown sugar until fluffy. Beat in the egg, then the vanilla. Gradually add the dry mixture, mixing just until incorporated. Cover the dough and chill for at least 30 minutes, or up to 2 days.
2. Preheat oven to 350°F. Line two baking sheets with parchment paper. Use a medium cookie scoop (1½ tablespoons) to portion 24 balls of dough; set the remaining dough aside. Roll each portion into a 1-inch ball, then coat in sanding sugar. Place on the prepared sheets, spacing 2 inches apart. Flatten each ball into a 2-inch circle.
3. From the reserved dough, scoop ¼-teaspoon portions and roll into ½-inch balls. Coat these in sanding sugar. Place two small balls on the outer edge of the top of each flattened circle to form ears. Gently pinch the tops to create triangular shapes.
4. For the eyes, press two sliced almonds onto each flattened circle, with the narrow points facing inward.
5. Bake the cookies until the edges are set, 8 to 10 minutes. Let them cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
6. In a small microwave-safe bowl, heat the chocolate chips in 10-second bursts, stirring after each, until melted and smooth. Transfer the melted chocolate to a small piping bag fitted with a tiny round tip, or to a zip-top bag with a tiny corner snipped off. Pipe a dot of chocolate in the center of each almond eye, then press a green M&M onto the dot. Pipe another dot below the eyes and attach a brown M&M for the nose. Pipe two whiskers on each side. Allow the chocolate to set before serving.
7. Make Ahead: These cookies can be prepared up to 3 days in advance. Store them in an airtight container at room temperature.