Halloween Chocolate Chip Cookies

Directions

1. In a medium bowl, combine the flour, baking soda, and salt with a whisk. Set this mixture aside for later.
2. In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, brown sugar, and vanilla extract until the mixture is light and fluffy, scraping down the bowl as needed.
3. Add the eggs one at a time, mixing well after each addition. Then add the flour mixture and mix just until combined.
4. Add the chocolate chips and mix until evenly distributed. Cover the dough and refrigerate for at least 2 hours, or up to overnight. (Chilling is optional but recommended for better texture—see note.)
5. Preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats.
6. Using two spoons or a cookie scoop, portion about 2 tablespoons of dough per cookie onto the prepared sheets, spacing them at least 2 inches apart. Press 2 or 3 extra chocolate chips onto the top of each mound to form the spider bodies.
7. Bake for 9 to 11 minutes, until the edges are set but the centers still look slightly underbaked. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
8. Once cooled, melt the chocolate candy melts according to the package directions. Transfer the melted chocolate to a piping bag or a resealable plastic bag, snip off a tiny corner, and pipe spider legs extending from the chocolate chips on top of each cookie. For eyes, pipe two small dots of chocolate above each chocolate chip and attach candy eyes. Let the chocolate set before serving.
9. While you can use additional chocolate chips for piping, chocolate candy melts are preferred because they harden faster and are easier to pipe.
10. Refrigerating the dough is not essential, but it greatly improves the taste and texture. If you are short on time, you can skip this step.
11. If you made this recipe, please leave a star rating below!