Spooky Chocolate Cookies for Halloween

Directions

1. In a large bowl, whisk together all-purpose flour, unsweetened cocoa powder, cornstarch, espresso powder, salt, baking soda, and cinnamon until no lumps remain. Set aside.
2. In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat softened butter, brown sugar, and granulated sugar on medium speed for 2-3 minutes until light and fluffy.
3. Add the egg and vanilla extract, then beat for another 1-2 minutes until fully incorporated.
4. Gradually add half of the dry ingredients to the butter mixture, mixing on low speed for about 20 seconds until combined. Add the remaining dry ingredients and continue mixing on low until just combined.
5. Add both types of chocolate chips and mix on low speed for 5-10 seconds, just until evenly distributed. Be careful not to overmix.
6. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
7. After chilling, let the dough sit at room temperature for 10-15 minutes. Meanwhile, preheat your oven to 350°F and line baking sheets with parchment paper.
8. Place Halloween sprinkles or colored sugar in a small bowl. Using a cookie scoop, portion out about 2 tablespoons of dough and roll into a ball. Press the top of each ball into the sprinkles to coat. Arrange the balls on the prepared baking sheets about 2-3 inches apart. You should yield 24-28 cookies.
9. Bake for 8-10 minutes at 350°F. As soon as they come out of the oven, gently press a few candy eyeballs onto each cookie. Transfer cookies to a wire rack to cool completely. Enjoy!