These Halloween monster cookies are soft, chewy double chocolate chip cookies made with black cocoa powder and decorated with candy eye balls for a fun spooky treat!
Using a stand or hand mixer, cream together the softened butter, brown sugar, and granulated sugar until smooth and creamy.
Add in the eggs and vanilla extract and beat until the texture is light and fluffy (about 3-5 minutes, it should look much paler than before).
Stir in the flour, black cocoa powder, baking soda, and salt and mix until thoroughly combined. The dough should be wet and sticky.
Using a spoon or spatula, gently fold in the dark chocolate chips.
Spoon a generous 3 tablespoons of dough and roll into balls. Cover the dough and chill in the fridge overnight (minimum of 2 hours if you just can't wait).
Preheat your oven to 350°F and line a light colored baking sheet with parchment paper.
Place dough balls at least 2-3 inches apart on the baking sheet (they will spread, I usually only do 5 cookies on a half sheet pan).
Bake cookies for 9-11 minute or until the edges are set and the centers are still soft.
Immediately after removing from the oven, press candy eyes all over the tops of the double chocolate cookies so that they set.
Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack.
While these monster cookies are perfect for Halloween, just leave off the eyes for regular double chocolate chip cookies that you can enjoy all year long!
Notes
Store cookies in an airtight container at room temperature for up to 4 days!Freeze pre-rolled cookie dough balls in the freezer for up to 6 months.