Alright, folks! It's almost Halloween and you still have time to make a creepy and fun treat like these chocolate chip cookies infested with chocolate spiders inspired by the idea at Real Simple magazine. My husband and I both worked on painting the chocolate legs on these spiders. Granted, some look more like brown suns, but, hey - they are still cute! As you can see, we got a little carried away and started painting legs on chocolate chips to make it look like the spiders were also emerging from the cookies, not only crawling on top! It was getting late, and we were having fun.
This idea can be used with any chocolate chip cookie recipe. The below recipe will make about 30 cookies. I used Ghirardelli bittersweet chocolate chips because they are darker, large, and I like the bittersweet contrast in a sweet cookie. However, you can use a sweeter and/or smaller chocolate ship if you prefer.
Spooky chocolate chip spider cookies
1-3/4 cup unbleached all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup Ghirardelli bittersweet chocolate chips, divided, plus an extra chocolate chip for each cookie
1 teaspoon refined coconut oil (or canola)
Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
Whisk together the flour, baking soda, baking powder, and salt in a medium bowl.
Cream together the butter and sugars in a large bowl until light and fluffy. Mix in the egg and vanilla. When incorporated, add the dry ingredient and mix until combined. Stir in 1/2 cup of chocolate chips.
Using about a tablespoon at a time, roll the dough into a ball and place on the baking sheets about 2-inches apart. Then, gently press a chocolate chip, pointed side down, into the top of each cookie (centered or off-center - mix it up).
Bake approximately 10-12 minutes, until the edges and bottoms just start to turn golden. Place the cookies on a wire rack to cool.
Melt the remaining 1/4 cup of chocolate chips and coconut oil in a small pan, stirring often. Using a toothpick, draw eight legs onto the chocolate chips you pressed into each cookie.
Let the chocolate dry completely and store in an airtight container.
What was I cooking one year ago?: hot German potato salad
Two years ago?: delicata squash & hazelnut shortbread bars
Three?: maple-glazed pumpkin cake
4?: chili with pumpkin & black beans