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Itsy Bitsy Spider Cookies

  • Author: The Kitchen Whisperer

These Itsy Bitsy Spider Cookies are Spooktacular and perfectly ghoulish for a Halloween treat! | thekitchenwhisperer.net #halloween #halloweenfood #spiders #itsybitsy #halloboo #cookies #sweets #desserts #chocolatechipcookies

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Ingredients

  • 1 1/2 sticks butter, chilled (12 tablespoon)
  • 1 1/4 cups brown sugar, packed
  • 3/4 cup white sugar
  • 1 large egg
  • 1 egg yolk
  • 2 1/2 cups all purpose flour, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 2 1/2 cups chocolate chips (semisweet, milk or dark)
  • 1/2 cup milk chocolate chips plus 1 tablespoon vegetable oil
  • 1 teaspoon vanilla

Instructions

  1. In a bowl of a stand mixer fitted with the paddle attachment add in the butter.
  2. Beat until smooth and creamy (~2-3 minutes).
  3. Add in both sugars and beat until well blended.
  4. Add in the egg, egg yolk and vanilla and beat until fully incorporated.
  5. In a separate bowl add the flour, baking soda, baking powder, salt and corn starch; whisk to combine.
  6. With the mixer on low, slowly add in the dry ingredients just until combined.
  7. Turn the mixer off and add in 2 cups of chocolate chips.
  8. Mix just until incorporated (no more than 10-15 seconds).
  9. Place the dough in a bowl, cover and refrigerate for 1 hour.
  10. When ready to bake, preheat the oven to 325 with the rack in the middle.
  11. Line a cookie sheet with parchment paper.
  12. Using a medium cookie scoop, scoop out a 1 1/2″ ball.
  13. Roll it in your hands until its smooth.
  14. Place on the parchment and repeat. You should get 9 per pan.
  15. Gently flatten the balls to a 3/4″ round disc.
  16. Take the remaining 1/2 cup of chocolate chips and place a few, pointed tip down into the cookie. The base of the chip will be the ‘body’ of your spider.
  17. Bake for 9-11 minutes or until lightly golden brown.
  18. Remove from the oven and allow to cool on the pan for 2 minutes.
  19. Remove from the pan and place on cooling rack.
  20. Once the cookies have cooled, melt the 1/2 cup milk chocolate chips with the vegetable oil in 15-20 second increments until smooth and shiny.
  21. Using a toothpick, dip the tip in the chocolate and start to paint legs from the body of the chocolate chip (the flat round part) outward. 8 legs per spider.
  22. Allow to cool completely and the chocolate to harden before storing in an air tight container.
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