Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and ensure even baking.

In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This process incorporates air into the dough, leading to a lighter cookie texture.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. The eggs provide structure and moisture, while the vanilla adds a depth of flavor.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.

Gently fold in the mini chocolate chips, ensuring they're evenly distributed throughout the dough.

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with the back of a spoon.

Bake in the preheated oven for 12 minutes, or until the edges are golden brown. The centers may appear slightly soft, but they'll firm up as the cookies cool.

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

While the cookies are cooling, melt the white candy melts or white chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. Once the cookies have cooled, spoon a small amount of the melted white chocolate onto the center of each cookie to create the "white" of the eyeball.

Press a candy eyeball into the center of the white chocolate. If desired, use a toothpick dipped in red food coloring to draw bloodshot lines around the eyeball for added effect.