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.