1 1/2 sticks butter, chilled (12 Tbsp)
1 1/4 cups brown sugar, packed
3/4 cup white sugar
1 large egg
1 egg yolk
2 1/2 cups all purpose flour, sifted
1 tsp baking soda
1 tsp baking powder
1 Tbsp cornstarch
1/2 tsp salt
2 1/2 cups chocolate chips (semisweet, milk or dark)
1/2 cup milk chocolate chips plus 1 Tbsp vegetable oil
1 tsp vanilla
In a bowl of a stand mixer fitted with the paddle attachment add in the butter. Beat until smooth and creamy (~2-3 minutes).
Add in both sugars and beat until well blended. Add in the egg, egg yolk and vanilla and beat until fully incorporated.
In a separate bowl add the flour, baking soda, baking powder, salt and corn starch; whisk to combine.
With the mixer on low, slowly add in the dry ingredients just until combined.
Turn the mixer off and add in 2 cups of chocolate chips. Mix just until incorporated (no more than 10-15 seconds).
Place the dough in a bowl, cover and refrigerate for 1 hour.
When ready to bake, preheat the oven to 325 with the rack in the middle. Line a cookie sheet with parchment paper.
Using a medium cookie scoop, scoop out a 1 1/2″ ball. Roll it in your hands until its smooth.
Place on the parchment and repeat. You should get 9 per pan. Gently flatten the balls to a 3/4″ round disc.
Take the remaining 1/2 cup of chocolate chips and place a few, pointed tip down into the cookie. The base of the chip will be the ‘body’ of your spider.
Bake for 9-11 minutes or until lightly golden brown. Remove from the oven and allow to cool on the pan for 2 minutes.
Remove from the pan and place on cooling rack.
Once the cookies have cooled, melt the 1/2 cup milk chocolate chips with the vegetable oil in 15-20 second increments until smooth and shiny.
Using a toothpick, dip the tip in the chocolate and start to paint legs from the body of the chocolate chip (the flat round part) outward. 8 legs per spider.
Allow to cool completely and the chocolate to harden before storing in an air tight container.