In a large mixing bowl, combine melted unsalted butter, granulated sugar, and light brown sugar. Mix until smooth and creamy, about 1-2 minutes.

Add the large egg and vanilla extract into the sugar mixture. Beat until combined and fluffy.

In a separate bowl, whisk together all-purpose flour, salt, and baking soda. Gradually mix this dry mixture into the wet ingredients until just combined.

Fold in chocolate chips and Halloween sprinkles until evenly distributed.

Scoop dough using a tablespoon, forming 2-tablespoon-sized balls and placing them on a parchment-lined baking sheet.

Cover the baking sheet with plastic wrap and chill in the refrigerator for 1.5 to 2 hours.

Preheat oven to 350℉ (175℃). Bake for 11 to 13 minutes until the edges are golden brown.

Press candy eyes onto the warm cookies right after baking.

Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.