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 3
Add the
Farmhouse Eggs® Large Brown Egg (1)
, Egg Yolk, and
Vanilla Extract (10 mL)
and beat until fully incorporated.
Step 4
Mix the
All-Purpose Flour (265 g)
,
Salt (3 g)
, and
Baking Soda (2 g)
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 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 9
Serve with a glass of milk. Enjoy!
