Cook time: 30 minutes Inactive: 24 hours
Servings: 24 Cookies
2 1/4 cups cake flour (pour flour into cup, don’t scoop, level off cup)
1 1/2 sticks softened butter
1 1/4 cups brown sugar
2 eggs
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon vanilla
12 ounces semi-sweet chocolate chips, plus 2 cups
24 large round balls of chocolate candies.
Whisk in a separate bowl flour, baking soda and fine salt
Cream butter and sugar in a mixer with a paddle attachment on medium high until light and fluffy, about 5 minutes. Add eggs in, one at a time and beat until incorporated.
Lower speed to medium and add the flour and mix just until flour is incorporated. Stir in chocolate chips. Chill Dough for 24 hours
Scoop dough with a heaping tablespoon roll into a ball. Bake for 10 – 12 minutes at 375 until golden and caramelized edges. Turn 180 degrees halfway through baking.
When you take them out of the oven place a few chocolate chips onto the top of the cookie, spacing them out, point side up. These will be the spider bodies.
Let cool a few minutes on the baking sheet, transfer to a rack to cool completely.
Put a cup of chocolate chips in a microwave safe bowl and heat for 30 seconds at a time until melted.
Cut a very small corner of a Ziplock bag, the smaller the better. Pipe spider legs on each chocolate chip, 4 on each side, 2 going up and 2 going down.
