1. Mix the flour with baking soda, baking powder, and salt. Chop the chocolate. Set aside. Add the butter to a large bowl and mix with the sugars until light and fluffy – about 4-5 minutes. Add the egg and mix in well. Next, add the flour mixture and mix in until just combined. Finally, add chocolate chips and chopped chocolate and fold in. Place the dough in the fridge for at least 1 hour.

2. Preheat the oven to 180°C (350˚F). Line a baking sheet with baking parchment. Use a cookie scoop to place small portions of dough on the baking sheet – leave enough space in between. Bake the cookies for about 14-16 minutes, or until the edges are set and slightly golden. Take out of the oven, let cool down on the baking sheet for a moment, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough until all dough is used. Make some smaller cookies with the last batch of dough – about 1/2 teaspoon per cookie, and bake them for 5-6 minutes only.

3. For the topping melt the candy melts and spread on the cookies, press a pair of eyes into the chocolate of each cookie and some broken pieces of the small cookies. Let dry completely.