Ingredients
Scale
- 1/2 cup (113 grams) unsalted butter, at cool room temperature
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) brown sugar
- 1 teaspoon vanilla extract
- 1 egg, at room temperature
- 1 cup (127 grams) all-purpose flour
- 1/2 cup (43 grams) black cocoa powder (or Dutch-process), sifted
- 1 tablespoon cornstarch
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup (85 grams) white chocolate chips, plus more for garnish
- 1 cup (218 grams) Halloween M&MS, plus more for garnish
- Edible candy eyeballs, for garnish
Instructions
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed until light and fluffy, about 3 minutes. Scrape the bowl down before adding in the vanilla extract and egg, beating well to combine.
- In a separate bowl, whisk together the flour, cocoa, cornstarch, salt, baking soda, and baking powder. Gradually add in the dry ingredients to the wet ingredients and beat until a slightly sticky dough forms. Fold in the white chocolate chips and M&Ms with a rubber spatula.
- Using a large spring-loaded cookie scoop, drop 3-tablespoon sized balls of dough onto the prepared baking sheets, spacing them at least 2 inches apart. Dot the balls of cookie dough with extra chips, M&Ms, and candy eyeballs. Bake for about 12 minutes, until puffy but still soft, being careful not to overbake. Allow to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.