Ingredients
The following ingredients have 18 Servings
- 12 tablespoons unsalted butter
- 1 cup packed brown sugar
- 1/2 cup granulated sugar (white sugar)
- 1 large egg
- 1 egg yolk
- 2 teaspoons pure vanilla extract
- 2 1/8 cup all purpose flour (unbleached is best)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 12 ounces semi-sweet or bittersweet chocolate chips (divided)
- 2 ounces for spiders, 10 ounces for in and on top of the cookies
- electric mixer
- baking sheets lined with parchment paper
- optional: #16 ice cream scoop
- squeezeit mold painter bottles (or a disposable pastry bag or zip top bag)
Instruction
- Pre-heat oven to 325 degrees Fahrenheit.
- Melt butter in a mixing bowl. Allow it to cool slightly.
- Add brown sugar and granulated sugar and beat on medium speed for about a minute until well blended.
- Add egg, egg yolk, and vanilla and beat until fully incorporated.
- Mix flour, salt, and baking soda together then incorporate it into the wet ingredients.
- Fold about 9 ounces (1 1/2 cups) of chips into the batter.
- Scoop out 18 cookies, about 1/4 cup of dough for each.
- Place some of the reserved chocolate chips on top of each cookie.
- Remember to keep about 2 ounces (1/3 cup) of the chips for the spiders.
- Bake cookies one tray at a time, for 14-18 minutes.
- Allow cookies to cool completely.
- Place the remaining 2 ounces of chocolate chips in a small microwave safe bowl.
- Heat for 20 seconds, stir, then for 15 seconds, stir.
- Allow the chocolate to sit for 1 minute, then stir again.
- If you need to, heat it for 10 more seconds, then repeat until melted.
- Pour into a squeeze-it mold painter bottle fitted with a #2 round pastry tip, or a disposable pastry bag or zip top bag with the tip snipped off.
- Pipe on spider heads and legs around some of the larger chocolate chips.
- Allow to dry.
- Serve with a glass of milk.