Step by step

1. This recipe makes 12 cookies.

2. Place the softened butter in the bowl of a stand mixer fitted with the Flex Edge Beater. Add caster sugar and light brown sugar and mix on speed 4 for 1 minute. Add an egg, flour, baking powder, baking soda and salt. Mix on speed 1 till dough forms. Chop the dark chocolate and add to the bowl. Mix until just incorporated.

3. Form the dough into balls (using a small ice cream scoop or by hand). Place them on a baking tray lined with parchment paper and gently flatten the cookies. Make sure to leave space between the cookies, they will double in size.

4. Place the candy eyes on the cookies. Bake for 12 minutes at 180°C in a pre-heated oven. Let cool for 15 minutes and remove the cookies from parchment paper.