Spider Chocolate Chip Cookies
about 18 cookies
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup C&H® Pourable Golden Brown Sugar
- 2/3 cup butter
- 1 egg
- 1 teaspoon water
- 1/2 teaspoon vanilla extract
- 12 ounces semisweet chocolate chips, divided
Preheat oven to 375°F. Line a cookie sheet with parchment paper.
Combine flour, baking soda and salt in a small bowl; set aside.
In a separate bowl, cream together brown sugar and butter until light and fluffy. Add egg, water and vanilla; beat well. Gradually add flour mixture; mix until creamy. Add 6 ounces chocolate chips.
Using a rounded tablespoon or cookie scoop, drop dough onto prepared cookie sheet, 2 inches apart.
Bake 10 to 12 minutes, or until lightly browned.
When the cookies come out of the oven, push 3 chips into each warm cookie, point side down. Leave room between chips to pipe chocolate spider legs. Allow cookies to cool completely.
Melt remaining chocolate chips in microwave, in 15-second intervals, stirring after each interval.
Place piping bag upright into an empty drinking glass. Carefully pour melted chocolate into the piping bag. Allow to sit for a few minutes so it is not too hot to handle. Cut small tip off of the piping bag. Twist the top of bag closed; pipe spider legs on both sides of each chocolate chip on top of cookies.
Allow the chocolate to cool completely before serving or storing.