Here is a simple way to dress up your chocolate chip cookies for Halloween! I used melted chocolate to pipe legs around the chocolate chips on the cooled cookies to make spiders. I guess they looked realistic enough for Evan. He kept pointing out the bugs on the cookies (though he also currently calls dried herbs bugs). I used the recipe from Hungry Happenings to make the cookies, but you can also use your favorite chocolate chip cookie recipe. If chocolate chip cookies aren’t your thing, Hungry Happenings also has a tutorial for making spiders on Oatmeal Raisin Cookies.
Before you put the cookies in the oven, push 3-4 chocolate chips, base side up, into the top of the cookie dough to make the bodies for the spiders. Allow the baked cookies to completely cool before piping 4 legs onto each side of the chocolate chip base.
12 tablespoons unsalted butter, melted and slightly cooled
1 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract
2 cups plus 2 tablespoons all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 ounces semisweet or bittersweet chocolate chips, divided
Preheat oven to 325 degrees F and line a large baking sheet with parchment or lightly grease.
In a large bowl, beat together melted butter, brown sugar, and granulated sugar. Beat in egg, egg yolk, and vanilla extract.
In a medium bowl, whisk together flour, salt, and baking soda. Mix into the wet ingredients until combined. Fold in about 9 ounces of the chocolate chips.
Use an ice cream scoop or large spoon to scoop about 1/4 cup sized balls of dough onto prepared baking sheet, 2 1/2 to 3 inches apart. Press 3-4 chocolate chips, base side up, into the top of each ball. Bake in preheated oven until the edges are set and lightly golden, 14-18 minutes. Allow to cool on baking sheet for 5 minutes before removing to wire rack. Repeat with remaining dough.
Once the cookies are completely cool, place remaining chocolate chips in a small bowl. Microwave at 20 second intervals, stirring in between, until smooth. Transfer to a pastry bag fitted with a small round tip or a quart sized ziploc bag with a small corner snipped off. Pipe 4 legs on each side of the exposed chocolate chip bases. Allow to set on counter (or in refrigerator if hot in the kitchen).
Store in airtight container for up to 3 days.