In a microwave, melt the butter just until barely melted (avoid it being too hot). Add both sugars, vanilla, and an egg, mixing until creamy but not overmixed.
Then add flour, baking soda, and salt, mixing well. Stir in chocolate chips and chopped orange-coated chocolates.
Scoop the dough onto a lined baking sheet, add extra mini chocolate chips on top if desired, and bake for 8-10 minutes until puffy and slightly golden.
Don't overbake for soft cookies.
After baking, add edible eyeballs to each cookie and let them cool on the sheet.
Store in an airtight container at room temperature or in the refrigerator for up to 4 days or freeze for up to 3 months.