Preheat your oven to 350°F (175°C).

In a large mixing bowl, cream together softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs one at a time, mixing thoroughly after each addition. Pour in the vanilla extract and mix until well combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add to the wet ingredients and mix gently until just combined.

Fold in the chocolate chips and candy corn until evenly dispersed.

Line baking sheets with parchment paper. Drop spoonfuls of dough onto prepared sheets, leaving space between each mound.

Bake for 10–12 minutes until golden at the edges but soft in the center.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Store cookies in an airtight container at room temperature for up to 5 days.