Spider-Infested Chocolate Chip Cookies

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

3/4 cup

Unsalted Butter

1 cup

Brown Sugar

1

Large Egg

plus 1 egg yolk

1/2 cup

Granulated Sugar

1/2 Tbsp

Vanilla Extract

2 cups

All-Purpose Flour

1/2 tsp

Salt

1/2 tsp

Baking Soda

2 cups

Semi-Sweet Chocolate Chips , divided

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 (3/4 cup) in the microwave for 10-20 seconds. Allow it to cool slightly. Add Brown Sugar (1 cup) and Granulated Sugar (1/2 cup) and beat on medium speed for about a minute until well blended.

Step 3

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

Step 4

Mix the All-Purpose Flour (2 cups) , 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 (1 1/2 cups) 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 (1/2 cup) 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!