Chocolate Halloween Cookies

Directions

1. Prepare a large baking sheet by lining it with parchment paper. Set aside.
2. In a large bowl, whisk together the all-purpose flour, dark cocoa powder, baking soda, baking powder, and fine sea salt.
3. In another bowl, use an electric mixer to cream together the softened butter, packed dark brown sugar, and granulated sugar until light and fluffy, about 4 minutes.
4. Add the room temperature egg and pure vanilla extract, beating until combined. Scrape down the sides of the bowl as needed.
5. Lower the mixer speed to low and add the dry ingredients in 1/2 cup increments, mixing just until incorporated. Be careful not to overmix.
6. Add the optional black gel food coloring and mix on low until the color is evenly distributed throughout the dough.
7. Using a spoon, fold in 3/4 cup of Halloween M&M's.
8. Use a large cookie scoop to portion the dough into 12 rounded balls.
9. Gently roll just the top of each ball in some of the Halloween sprinkles, then place them on the prepared baking sheet, spacing them about 2 inches apart.
10. Cover the cookie balls and refrigerate for at least 1 hour.
11. Preheat your oven to 350°F.
12. Remove the cover from the chilled cookie balls and bake for 10 to 11 minutes, until the cookies are set. It's better to slightly underbake than overbake.
13. Take the cookies out of the oven and immediately press candy eyeballs and extra M&M's onto the tops.
14. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
15. Store the cooled cookies in a covered container at room temperature for up to 5 days.