Ingredients
Scale
- ½ cup unsalted butter, melted
- ⅓ cup granulated sugar (67 g)
- ½ cup packed light brown sugar (100 g)
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1½ cups all-purpose flour, spooned and leveled (186 g)
- 1½ cups chocolate chips
- ½–¾ cup Halloween sprinkles
- Candy eyes, optional
Instructions
- Preheat the oven according to the recipe instructions and line a baking sheet with parchment paper.
- Add the melted unsalted butter, granulated sugar, and packed light brown sugar to a large mixing bowl. Whisk until evenly combined.
- Add the egg and vanilla extract. Whisk until the egg is fully incorporated and the mixture is smooth.
- Add the salt, baking soda, and spooned-and-leveled flour. Stir with a spatula or wooden spoon just until the flour is incorporated. Do not overmix.
- Gently fold in the chocolate chips and ½–¾ cup Halloween sprinkles until evenly distributed.
- Scoop the dough into portions and arrange them on the prepared baking sheet, leaving space between each cookie for spreading.
- Bake until the edges are set and lightly golden while the centers still look soft. Avoid overbaking.
- If using candy eyes, gently place them onto the warm cookies. Allow the cookies to cool before serving.
Notes
- Use melted butter that has cooled slightly before adding the egg.
- Do not overmix after adding the flour, as this can affect the cookies’ tender texture.
- Remove the cookies while the centers still look soft; they will continue to set as they cool.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: Approximately 18 cookies
- Calories: Approximately 180–220 calories
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