Description
These Halloween Chocolate Chip Cookies are a delightful twist on the classic cookie, perfect for a spooky celebration. Soft and slightly underbaked in the center with crispy edges, each cookie is topped with chocolate chips and decorated with cute spider candy eyes and piped chocolate legs for a festive treat.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup sugar
- 1 cup packed light brown sugar
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
Chocolate and Decorations
- 2 cups semisweet chocolate chips, plus more for topping
- Chocolate candy melts (for piping spider legs)
- Candy eyes
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until fully combined. Set aside for later use.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream together the unsalted butter, sugar, brown sugar, and vanilla extract until the mixture is light and fluffy, scraping down the sides as needed to ensure even mixing.
- Add Eggs and Flour Mixture: Add the eggs one at a time, beating well after each addition. Then, gradually add the flour mixture and beat just until incorporated to avoid overmixing.
- Incorporate Chocolate Chips and Chill Dough: Stir in the semisweet chocolate chips until evenly distributed. Cover the dough and refrigerate it for at least 2 hours or up to overnight to develop flavor and improve texture.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Portion Dough: Using two spoons or an ice cream scoop, portion about 2 tablespoons of dough into mounds on the prepared baking sheets, spacing them at least 2 inches apart. Press 2 or 3 additional chocolate chips on top of each mound to form the spider bodies.
- Bake Cookies: Bake the cookies for 9 to 11 minutes, or until the edges are set but the centers remain slightly underbaked for a chewy texture. Remove from the oven and cool on the baking sheet for 5 minutes.
- Cool Completely: Transfer the cookies to a wire rack to cool completely before decorating to prevent melting or smudging.
- Melt Chocolate Candy Melts: Melt the chocolate candy melts according to package instructions. Transfer the melted chocolate to a piping bag or a sealable plastic bag with the tip cut off for piping.
- Decorate Cookies: Pipe spider legs extending from the chocolate chip “bodies” on each cookie. Add two dots of melted chocolate above the chocolate chips and attach candy eyes to form the spiders’ eyes. Allow the chocolate decorations to set completely before serving.
Notes
- Add a spooky twist to a dessert favorite with this quick and easy recipe perfect for Halloween parties and festive gatherings.
- For best texture, do not overbake the cookies; they should be slightly underbaked in the center.
- Refrigerating the dough helps to enhance flavor and prevents cookies from spreading too much.
- You can substitute candy eyes with mini chocolate chips or white icing and chocolate dots if candy eyes are unavailable.
Nutrition
- Serving Size: 1 cookie
- Calories: 234
- Sugar: 17 g
- Sodium: 141 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 32 mg
