In a mixing bowl, combine ½ cup of melted unsalted butter with ⅓ cup of granulated sugar and ½ cup of light brown sugar. Mix until smooth and creamy, then add in 1 large egg and 1 teaspoon of vanilla extract, mixing thoroughly until glossy.

Gradually sift in 1 ½ cups of all-purpose flour, ½ teaspoon of salt, and ½ teaspoon of baking soda while mixing on low speed until just combined.

Gently fold in 1 ½ cups of chocolate chips and ½ to ¾ cup of Halloween sprinkles until evenly distributed.

Scoop 2-tablespoon portions of dough and roll them into balls. Place on a baking sheet lined with parchment paper.

Cover the dough balls with plastic wrap and refrigerate for 1.5 to 2 hours.

Preheat your oven to 350°F (175°C).

Bake for 11–13 minutes, or until edges are golden brown but centers look slightly undercooked.

Immediately after taking out of the oven, gently press candy eyes onto the warm cookies if desired.

Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.