Instructions

1. In a bowl of a stand mixer fitted with the paddle attachment add the butter. Beat until smooth and creamy (~2-3 minutes). Add in both sugars and beat until well blended. Add in the egg, egg yolk, and vanilla and beat until fully incorporated.
2. In a separate bowl add the flour, baking soda, baking powder, and salt; whisk to combine. With the mixer on low, slowly add the dry ingredients until combined. Turn the mixer off and add in 2 cups of chocolate chips. Mix just until incorporated (no more than 10-15 seconds).
3. Place the dough in a bowl, cover it, and refrigerate for 1 hour.
4. When ready to bake, preheat the oven to 350F with the rack in the middle. Line a cookie sheet with parchment paper. Using a medium cookie scoop, scoop out a 1 1/2″ ball. Roll it in your hands until it’s smooth. Place on the parchment and repeat. You should get 9 per pan. Gently flatten the balls to a 3/4″ round disc.
5. Take the remaining 1/2 cup of chocolate chips and place a few, pointed tips down into the cookie. The chip’s base will be your spider’s body.
6. Bake for 9-11 minutes or until lightly golden brown. Remove from the oven and allow to cool on the pan for 2 minutes. Remove from the pan and place on a cooling rack.
7. 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.
8. Using a toothpick, dip the tip in the chocolate and start to paint the legs from the body of the chocolate chip (the flat round part) outward—8 legs per spider. Allow to cool completely and the chocolate to harden before storing in an air-tight container.