Spooky Double Chocolate Eyeball Cookies

Directions

1. Using an electric mixer or a hand mixer with a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. Add the egg and vanilla extract, mixing until fully incorporated.
2. In a separate bowl, whisk together the all-purpose flour, Dutch-processed cocoa, baking soda, and salt until evenly combined. Gradually add the dry ingredients to the butter mixture on low speed, mixing just until combined. Pour in the milk (preferably whole or half and half) and fold in the semi-sweet chocolate chips until just incorporated.
3. Cover the dough with plastic wrap or a lid and refrigerate for at least 1 hour or up to overnight.
4. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Using a tablespoon scoop, portion out the dough and roll each portion into a ball. Place the balls on the prepared baking sheets about 1 inch apart. Gently flatten the top of each cookie with your fingertips.
5. Bake the cookies for 9 to 10 minutes, until the edges and bottoms are just golden. They will appear slightly underdone in the center. Remove from the oven and allow them to cool on the baking sheet for 3 to 5 minutes.
6. While the cookies are still warm on the sheet, press candy eyeballs into each cookie in any pattern or design you like. Then transfer the cookies to a wire rack to cool completely. Repeat the scooping, baking, and decorating steps with the remaining dough.
7. Store the finished cookies in an airtight container at room temperature; they will keep for several days.