Spider-Infested Chocolate Chip Cookies

9 INGREDIENTS • 9 STEPS • 1HR

Spider-Infested Chocolate Chip Cookies

Recipe

4.5

6 ratings

Spiders have infested my chocolate chip cookies. Gross, right? Why would I do this to a perfectly innocent, thick, and chewy cookie?

Spiders have infested my chocolate chip cookies. Gross, right? Why would I do this to a perfectly innocent, thick, and chewy cookie?

Hungry Happenings

Hi, I'm Beth. Hungry Happenings features recipes for holidays and special occasions.

http://www.hungryhappenings.com/

1HR

Total Time

$0.57

Cost Per Serving

Ingredients

Servings

12

us / metric

170 g

Unsalted Butter

220 g

Brown Sugar

1

plus 1 egg yolk

100 g

Granulated Sugar

2 tsp

Vanilla Extract

265 g

All-Purpose Flour

1/2 tsp

1/2 tsp

Baking Soda

340 g

Semi-Sweet Chocolate Chips, divided

Nutrition Per Serving

VIEW ALL

Calories

424

Fat

19.3 g

Protein

4.8 g

Carbs

62.2 g

Hungry Happenings

Hi, I'm Beth. Hungry Happenings features recipes for holidays and special occasions.

http://www.hungryhappenings.com/

Author's Notes

These can be frozen for up to a few months but should be thawed in the refrigerator overnight, before being exposed to room-temperature air.

Cooking Instructions

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step 1

Preheat oven to 325 degrees F (160 degrees C).

step 2

In a microwave-safe mixing bowl, melt Unsalted Butter (170 g) in the microwave for 10-20 seconds. Allow it to cool slightly. Add Brown Sugar (220 g) and Granulated Sugar (100 g) and beat on medium speed for about a minute until well blended.

step 2 In a microwave-safe mixing bowl, melt Unsalted Butter (170 g) in the microwave for 10-20 seconds. Allow it to cool slightly. Add Brown Sugar (220 g) and Granulated Sugar (100 g) and beat on medium speed for about a minute until well blended.

step 3

Add the Large Egg (1), Egg Yolk, and Vanilla Extract (2 tsp) and beat until fully incorporated.

step 3 Add the Large Egg (1), Egg Yolk, and Vanilla Extract (2 tsp) and beat until fully incorporated.

step 4

Mix the All-Purpose Flour (265 g), Salt (1/2 tsp), and Baking Soda (1/2 tsp) then incorporate it into the wet ingredients.

step 4 Mix the All-Purpose Flour (265 g), Salt (1/2 tsp), and Baking Soda (1/2 tsp) then incorporate it into the wet ingredients.

step 5

Fold 3/4 of the Semi-Sweet Chocolate Chips (255 g) into the batter. Scoop out 18 cookies, about 1/4 cup of dough for each. Place cookies on a parchment paper-lined baking sheet with plenty of room to spread.

step 5 Fold 3/4 of the Semi-Sweet Chocolate Chips (255 g) into the batter. Scoop out 18 cookies, about 1/4 cup of dough for each. Place cookies on a parchment paper-lined baking sheet with plenty of room to spread.

step 6

Bake the 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.

step 7

Place the remaining Semi-Sweet Chocolate Chips (85 g) in a small microwave-safe bowl. Heat in the microwave oven for 20 seconds, stir, then for 15 seconds. Allow the chocolate to sit for 1 minute, then stir again. If you need to, heat it for 10 more seconds.

step 8

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.

step 8 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.

step 9

Serve with a glass of milk. Enjoy!

step 9 Serve with a glass of milk. Enjoy!

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