Spider Chocolate Chip Cookies
A recipe for Spider Chocolate Chip Cookies! These basic chocolate chip cookies are dressed up for Halloween with chocolate-piped spiders.
Servings 18 Cookies
Ingredients
- 12 tablespoons (170 grams) unsalted butter softened at room temperature
- 3/4 cup (150 grams) light brown sugar
- 3/4 cup (150 grams) granulated sugar
- 2 large eggs
- 1 teaspoon (5 milliliters) vanilla extract
- 2 cups (250 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 12 ounces (340 grams) semisweet or bittersweet chocolate chips divided
Instructions
- Preheat oven to 325˚F (160˚C) and line two large baking sheets with parchment or lightly grease.
- In a large bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In a medium bowl, whisk together flour, baking soda, and salt.
- Mix the flour mixture into the butter mixture until just combined with no streaks of flour. Fold in 9 ounces (255 grams) of the chocolate chips.
- Use a medium scoop or large spoon to scoop balls of dough onto prepared baking sheet, 2 1/2 to 3 inches (6-8 centimeters) apart.
- Press 3-5 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 at room temperature for up to 3 days.