Preheat the oven to 350°F (180°C).

Mix the melted unsalted butter, granulated sugar, and light brown sugar until smooth and creamy.

Add one large egg and one teaspoon of vanilla extract, stirring until incorporated.

Whisk together half a teaspoon of salt, half a teaspoon of baking soda, and one and a half cups of flour in a separate bowl.

Combine the flour mixture gradually with the wet ingredients, stirring gently until just mixed.

Fold in the chocolate chips and Halloween sprinkles.

Scoop rounded tablespoons of dough onto a baking sheet lined with parchment paper.

Bake for 10-12 minutes or until the edges are golden brown.

Cool cookies on baking sheet for about 5 minutes before transferring to a wire rack.

Optional: Add candy eyes on top of warm cookies before they cool completely.