Midnight Monster Cookies
Ingredients:
- 1 cup salted butter, softened to room temperature
- 1 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cup flour
- 1/4 cup black cocoa powder
- 1/2 cup Dutch processed cocoa powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 8 ounces dark chocolate chunks
- 1/2 cup eyeball sprinkles of various sizes
Instructions:
- Cream together your butter and sugar in the bowl of a stand mixer (or using a hand mixer) for 5 minutes until light and fluffy. I like to use cold butter that has been cut into small cubes. I let it sit out while I get my other ingredients measured, and by the time I am ready to start, it’s soft enough to mix but not so soft that it will cause the cookies to spread.
- Add eggs and vanilla and mix for another minute.
- Add dry ingredients and mix just until combined (we are talking like seconds in the mixer or by hand).
- Stir in the chocolate chunks.
- Scoop out large balls, about 2 tablespoons) and place on parchment lined cookie sheets, at least 2 inches apart. I put 6 cookies per sheet. These are large cookies.
- Place the whole cookie sheet in the fridge while you preheat the oven. If you chill the scooped cookies for 10-15 minutes before baking, they will not spread and flatten as much.
- Heat oven to 350 degrees F.
- Bake cookies for 13-14 minutes until the tops are crinkled. While the cookies are still warm, press eyeball sprinkles randomly into the tops. Let cool for a few minutes before digging in.