# What you'll need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 3/4 cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 1/2 cup packed light brown sugar
08 - 2 large eggs
09 - 2 teaspoons pure vanilla extract
→ Add-Ins and Decorations
10 - 1 cup semisweet chocolate chips
11 - 48 small candy fangs or white jelly beans
12 - 1/4 cup red gel icing
# Method:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, cream together softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, approximately 2 to 3 minutes.
04 - Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla extract until combined.
05 - Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Do not overmix.
06 - Fold in semisweet chocolate chips using a spatula or wooden spoon until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them 2 inches apart.
08 - Bake for 9 to 11 minutes until edges are set but centers remain soft. Do not overbake.
09 - Remove from oven and allow cookies to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10 - While cookies are still slightly warm, gently press two candy fangs or jelly beans into the top of each cookie to resemble vampire fangs.
11 - Use red gel icing to pipe around the fangs for dramatic effect. Allow icing to set completely before serving.
