Double Chocolate Halloween Cookies

Directions

1. Set your oven to 350°F and line baking sheets with parchment paper.
2. In a stand mixer with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl, then add vanilla and the egg, beating until well combined.
3. In another bowl, whisk together the flour, black cocoa, cornstarch, sea salt, baking soda, and baking powder. Gradually add the dry ingredients to the butter mixture, beating until a slightly sticky dough forms. Use a rubber spatula to fold in the white chocolate chips and Halloween M&Ms.
4. Using a large spring-loaded cookie scoop, drop 3-tablespoon balls of dough onto the prepared sheets, spacing them at least 2 inches apart. Press extra white chocolate chips, M&Ms, and candy eyeballs onto the dough balls. Bake for about 12 minutes, until puffy but still soft—don't overbake. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.