Sea Salt Chocolate Chunk Ghost Cookies

Making The Cookies:

1. Pre-heat oven to 375 F. 
2. To a large bowl, whisk together vegetable oil, eggs, vanilla extract, white sugar and brown sugar. 
3. Add flour, baking soda and salt to wet ingredients and mix just until the dough forms. 
4. Add chopped chocolate and mix. 
5. To a parchment paper lined baking sheet, take 3 tablespoons of cookie dough and roll into balls. 
6. Arrange them on baking sheet, making sure dough balls are 1 inch apart. 
7. Top each ball with a pinch of flakey sea salt, then very gently press them in. 
8. Bake between 9-12 minutes until slightly golden brown then transfer to wire rack to cool. 

Making the icing sugar:

1. Using a mesh strainer, sift powdered sugar into a bowl and add water. The consistency should be thick but pourable.
2. If the consistency is too thick, add a drop of water at a time until desired consistency is reached.

Creating the ghost topper:

1. Place a marshmallow in the centre of the cookie and drizzle icing sugar over the top, allowing it to run on all sides.
2. Colour a small portion of the icing sugar with black food colouring and add to a small piping bag. Cut the tip and pipe eyes and mouths onto marshmallows.