Ingredients:

  • 1 cup (226g) unsalted butter, softened to 65°F
  • 1 cup (200g) granulated white sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 (50g) large egg
  • 1 large egg yolk
  • 1 tablespoon (13g) pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (60g) black cocoa powder
  • 1 teaspoon (5g) baking soda
  • 1/2 teaspoon (3g) sea salt
  • 72 pieces candy eyeballs
  • 1/4 cup (45g) neon orange and green sprinkles

Instructions:

  1. Sift the all-purpose flour, black cocoa, baking soda, and salt through a fine-mesh sieve into a medium bowl to remove clumps and ensure a velvety texture.
  2. In a stand mixer or with a hand mixer, cream the softened unsalted butter, granulated sugar, and light brown sugar just until combined. Do not over-aerate.
  3. Add the large egg, egg yolk, and vanilla extract to the butter mixture. Beat until the emulsion is smooth and fully incorporated.
  4. Gradually fold the sifted dry ingredients into the wet ingredients until a thick, obsidian-black dough forms.
  5. Perform a 'flash chill' by placing the dough in the refrigerator for 30 minutes to control the spread and develop flavor.
  6. Preheat oven to 350°F (175°C). Line baking sheets with silicone mats or parchment paper.
  7. Use a 1.5 tablespoon cookie scoop to portion the dough. Place on prepared sheets and bake for 10 minutes.
  8. Remove from oven and immediately press 2-3 candy eyeballs into each warm cookie. Add neon sprinkles if desired. Let cool completely on the pan to set the fudgy center.