Spooky Chocolate Chip Cookies

Directions

1. Heat the oven to 325°F. Prepare cookie sheets by lining with silicone baking mats or parchment paper.
2. In a medium bowl, whisk together 2 cups plus 2 tablespoons flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt; set aside. Using an electric mixer or by hand, combine the melted butter, brown sugar, and granulated sugar until well blended. Add the egg, egg yolk, and vanilla extract, beating until incorporated.
3. Add the flour mixture and mix on low speed just until the dough comes together evenly. Gently fold in the chocolate chips and roughly half the sprinkles.
4. Scoop generous portions of dough—a 3-tablespoon scoop or a scant 1/4 cup measure. Roll each into a ball. Hold the ball between the fingertips of both hands and twist to pull it apart into two roughly equal halves. Place the halves on the prepared sheets, jagged side up, spacing them about 2 inches apart.
5. Bake, rotating the pans halfway through, for 12 to 14 minutes, until the cookies are light golden brown with set edges and soft, puffy centers. Remove them just before they look fully done to keep the insides tender.
6. As soon as the cookies come out of the oven, press candy eyes into each one. Vary the number and placement—two eyes, three, one, etc. Also sprinkle the remaining sprinkles on top, pressing gently if needed.
7. Let the cookies cool on the baking sheets for 10 to 15 minutes, then transfer to a wire rack. Enjoy!