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.