Preheat your oven to 190 C/170 C fan/375F/Gas Mark 5
Put the sugar, oil and cocoa into your mixing bowl and beat together. It will look like sandy rubble.
Add your eggs and beat until mixed well together.
Tip in the flour and chocolate chips. Mix well together.
Now comes the fun part kiddoes. Put your icing sugar in a bowl and take a small amount of mixture in your hand. I weigh mine out to be about 40 grams each.
Roll into a ball and then roll around in the icing sugar to fully coat them. Place on your lined baking tray.
This makes about sixteen of them so you will have two trays to bake. I do them one at a time for approx 12 minutes. They will set as they cool. So if you want them fudgy in the middle then don't bake them for any longer.
As soon as they are out of the oven carefully press a pair of googly eyes into the appropriate places on your cookies.
Move to a cooling rack to fully cool.
Notes
If your mixture is too sticky to roll then chill for thirty minutes in the fridge.
Bake for longer to get a crisper cookie.
Let the kids decorate them with icing and sprinkles for a fun Halloween activity.
Store them in an air tight container for up to a week.
All nutritional information is approximate and intended only as a guide.