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Halloween Chocolate Chip Cookies
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Add a spooky twist to a dessert classic with Halloween Chocolate Chip Cookies topped with chocolate spiders!
It doesn’t take make clicks around here to learn that I am a Halloween enthusiast. Or more specifically, a Halloween food enthusiast. You name the recipe (sweet or savory) and I am more than willing to add a spooky spin to it, from Frankenstein Marshmallow Pops and Monster Eye Cookies to Cheesy Breadstick Bones and Candy Apples.
And now, everyone’s most beloved cookie is getting a spootacular makeover with this recipe for Halloween Chocolate Chip Cookies that turn chocolate chips into creepy, crawly (edible!) spiders, complete with candy eyes.
It all begins with your classic chocolate chip cookie dough, except my recipe includes one small tweak: more brown sugar and less granulated. The result? Super soft and chewy centers and slightly crisped edges.
But the real secret to the perfect chocolate chip cookies is chilling the dough before scooping and baking the cookies. The chill time allows the butter to re-solidify, which results is that perfect crunch around the edges.
If you’re in a bind when it comes to time, you can mix, scoop and bake the cookies immediately. But for the truly best texture, don’t omit this important step!
Once the cookies have cooled, it’s time to turn those peekaboo chocolate chips into spiders with the help of a little more melted chocolate and candy eyes.
Read on for the recipe and find more inspiration for your Halloween bash with recipes for Chocolate Halloween Cupcakes with Cream Cheese Frosting, Halloween Candy Bark, Easy Homemade Caramel Apples and more!
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Halloween Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temp
- 1/2 cup sugar
- 1 cup packed light brown sugar
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips, plus more for topping
- Chocolate candy melts (See Kelly's Notes)
- Candy eyes
In a medium bowl, whisk together the flour, baking soda and salt. Set the mixture aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, brown sugar and vanilla extract until light and fluffy, scraping down the sides as needed.
Add the eggs, one at a time, beating between each addition then add the flour mixture and beat just until combined.
Add the chocolate chips and beat until incorporated then cover and refrigerate the dough for a minimum of 2 hours and up to overnight. (See Kelly’s Notes.)
Preheat the oven to 375°F and line two baking sheets with parchment paper or Silpat baking mats.
Using two spoons or an ice cream scoop, portion out about 2 tablespoons of the dough into mounds, spacing the mounds at least 2 inches apart. Add 2 or 3 additional chocolate chips to the tops of the cookies. (These will be the spider “bodies.”)
Bake the cookies for 9 to 11 minutes or until they are set around the edges but still slightly underbaked in the centers. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a rack to cool completely.
Once the cookies have cooled, melt the chocolate candy melts per the package instructions then transfer the chocolate to a piping bag or sealable plastic bag. Snip off the tip then pipe spider “legs” coming out of the chocolate chips on the tops of the cookies. Attach the spider “eyes” by adding two dots of chocolate above the chocolate chips then attaching the candy eyes. Let the chocolate set then serve.
You can use additional chocolate chips, but I prefer chocolate candy melts because they harden more quickly and are easier to pipe.
Refrigerating the dough isn’t essential, however it will really transform the taste and texture of the cookies. If you’re in a rush, you can skip refrigerating the dough.
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