Spooky Chocolate Cookies for Halloween

Directions

1. In a mixing bowl combine flour, cocoa powder, cinnamon, salt, baking soda, cornstarch, and espresso powder. Stir until well combined (no lumps) and set aside.
2. In the bowl of a stand mixer (or mixing bowl with hand mixer) cream together butter, 1/2 cup brown sugar and 1/2 cup granulated sugar for 2-3 minutes until well combined and fluffy.
3. Add in egg and vanilla extract and beat for additional minute or 2 until well combined.
4. Add in half of the dry mixture to the butter mixture and beat low for around 20 seconds until combined. Then repeat with the remaining dry mixture and beat on low until combined.
5. Add in chocolate chips and beat on low for 5-10 seconds until just combined. (do not over mix)
6. Cover the dough with cling wrap and chill in the refrigerator for at least 1 hour and up to 2 days.
7. After chilling, take the dough out of the fridge and let it sit on the counter for about 10-15 minutes. Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper.
8. In a small cup or mug (or plate) pour Halloween sprinkles or colored sugars. Use a cookie scoop, measure out about 2 tbsp of dough use your hands to roll into a ball. Roll the top of the ball in the sprinkles or sugar mixture to coat. Arrange coated cookie dough balls on the parchment lines cookie sheets about 2-3 inches apart. Repeat the process until the dough has been used up. You should get between 24 and 28 cookies.
9. Bake the cookies at 350 degrees F for 8-10 minutes. Remove from the oven and immediately press a few of the candy eyeballs on top of each cookie. Transfer to a wire rack to cool. Enjoy!