Ingredients:

  • 1 cup unsalted butter, softened
  • 0.75 cup granulated sugar
  • 0.75 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 1.5 cups semi-sweet chocolate chips
  • 0.5 cup semi-sweet chocolate chips for melting
  • 24 extra large chocolate chips or truffles
  • 48 small candy eyeballs
  • 1 tsp coconut oil

Instructions:

  1. Cream the softened butter, granulated sugar, and brown sugar in a stand mixer on medium-high for 3 minutes until pale and aerated.
  2. Add eggs one at a time, followed by the vanilla extract, mixing until combined.
  3. In a separate bowl, whisk together the flour, baking soda, and sea salt. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
  4. Fold in the 1.5 cups of semi-sweet chocolate chips.
  5. Scoop rounded tablespoons of dough onto a tray and chill in the refrigerator for 30 minutes to prevent over-spreading.
  6. Preheat oven to 190°C (375°F). Place chilled dough balls on lined baking sheets and bake for 10 minutes until edges are golden-brown.
  7. Remove from oven and allow cookies to cool for 5 minutes. During this window, press one large chocolate chip or truffle into the center of each cookie to form the spider body.
  8. Melt the remaining 0.5 cup chocolate chips with coconut oil. Transfer to a piping bag with a small round tip.
  9. Pipe eight legs onto each cookie, extending from the central chocolate body. Use a small dot of melted chocolate to adhere two candy eyeballs to each spider.
  10. Transfer to a wire rack and allow the chocolate decorations to set completely before serving.