Spider Infested Chocolate Chip Cookies

By dlroos

These spider-infested homemade chocolate chip cookies are a fun, spooky treat to celebrate Halloween. Make them for your kids, your coworkers, or your friends!

Ingredients

• 12 tablespoons unsalted butter
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 egg yolk
• 2 teaspoons pure vanilla extract
• 2 1/8 cup unbleached al- purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 12 ounces semi-sweet or bittersweet chocolate chips, divided into 2 ounces and 10 ounces

Preparation

Step 1

Pre-heat oven to 325°F.

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. If using a hand held mixer, if probably wont be strong enough to mix this completely, so switch over to a spoon or spatula.

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. I used a #16 ice cream scoop. Place cookies on a parchment paper lined baking sheet with plenty of room to spread. Place some of the reserved chocolate chips on top of each cookie just to be sure you have chips with which you can make your spiders.

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. The cookies should begin to set around the edges, be light golden brown, yet still be soft in the center.

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.