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Double Chocolate Mummy Eye Cookies
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Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Mixing bowls
  • baking sheet
  • microwave-safe bowl

Ingredients
  

  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 cup semisweet chocolate chips
  • 4 ounces white chocolate, chopped
  • 8 candy eyes

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
  • In a mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set the dry mix aside.
  • In another bowl, beat the softened butter and sugar until light and fluffy. Add the egg and mix until combined.
  • Gradually stir the dry ingredients into the wet mixture. Fold in the chocolate chips until evenly distributed.
  • Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them a few inches apart. Bake for 10 to 12 minutes until the edges are set. Let the cookies cool completely on the sheet.
  • Melt the white chocolate in a microwave-safe bowl in 20-second bursts, stirring between each until smooth. Drizzle the melted chocolate over each cookie in crisscross lines to create a mummy wrap effect. Press two candy eyes onto each cookie while the chocolate is still soft.

Notes

Let the cookies cool fully before adding the white chocolate so the drizzle sets in clean lines rather than soaking in. Store leftovers in an airtight container at room temperature for up to three days. If the white chocolate thickens while working, warm it briefly to keep the drizzle flowing smoothly.
Course: Dessert
Cuisine: American
Equipment: Mixing bowls, baking sheet, microwave-safe bowl