# Ingredients:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - ¾ cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - ½ teaspoon salt
→ Wet Ingredients
05 - 1 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - ½ cup light brown sugar, packed
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 - ¼ cup red gel icing
# Directions:
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.
03 - In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Beat in eggs one at a time, then mix in vanilla extract until fully combined.
05 - Gradually add dry ingredients to wet mixture, stirring until just combined.
06 - Fold in chocolate chips until evenly distributed throughout dough.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 9 to 11 minutes until edges are set but centers remain soft.
09 - Remove from oven and allow cookies to cool on baking sheet for 5 minutes, then transfer to wire rack.
10 - While cookies are still slightly warm, gently press two candy fangs or jelly beans into each cookie to resemble vampire fangs.
11 - Use red gel icing to pipe blood around fangs for dramatic effect. Allow icing to set completely before serving.
