Chocolate Cookie Spiders Recipe By Tasty

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!

SPIDER COOKIES

Steps:

• In medium-sized saucepan, combine sugar, milk, margarine, and salt. Bring to a boil over medium heat. Reduce heat to low and simmer for 5 minutes, uncovered, stirring occasionally.
• Remove from heat and add vanilla. Stir.
• In large bowl, combine rolled oats, coconut, and cocoa. Stir well to combine.
• Pour liquid ingredients over dry ingredients in bowl. Stir to combine. Mixture may seem soft but resist the urge to add more rolled oats which will make the cookies hard and chippy. Let mixture stand, undisturbed, for 15-20 minutes and it will begin to firm up.
• Drop by spoonfuls onto wax-paper lined baking sheet. Place in refrigerator for apx. 1 hour to firm up cookies.
• Store in airtight container. These cookies also freeze well.

CHOCOLATE SPIDERS

Steps:

• Prepare pudding with milk according to package directions. Spoon into crusts; sprinkle with cookie crumbs. Push eight licorice pieces into the pudding of each tartlet to form legs (curved pieces work best). Press M&M's in place for eyes. Refrigerate until serving.

HALLOWEEN CHOCOLATE CHIP COOKIES WITH SPIDERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, baking soda, salt, and baking powder in a large bowl and stir with a fork to mix ingredients well.
• Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs and vanilla extract and beat until smooth and fluffy. Add in flour mixture, 1 cup at a time, and mix in with a spatula until well incorporated. Fold in 1 1/2 cups chocolate chips until well combined.
• Drop cookies onto ungreased baking sheets. Pour 1/2 cup chocolate chips into a bowl. Push about 3 to 4 chocolate chips onto each cookie, tip-side down, to make the spider bodies.
• Bake in the the preheated oven until edges are golden, 10 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack.
• Melt remaining 1/2 cup chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Spoon melted chocolate into a piping bag with a small tip and draw little legs on each side of the spider bodies to create spider legs.

HALLOWEEN CHOCOLATE CHIP COOKIES

Steps:

• In a medium bowl, whisk together the flour, baking soda and salt. Set the mixture aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, brown sugar and vanilla extract until light and fluffy, scraping down the sides as needed.
• Add the eggs, one at a time, beating between each addition then add the flour mixture and beat just until combined.
• Add the chocolate chips and beat until incorporated then cover and refrigerate the dough for a minimum of 2 hours and up to overnight. (See Kelly's Notes.)
• Preheat the oven to 375°F and line two baking sheets with parchment paper or Silpat baking mats.
• Using two spoons or an ice cream scoop, portion out about 2 tablespoons of the dough into mounds, spacing the mounds at least 2 inches apart. Add 2 or 3 additional chocolate chips to the tops of the cookies. (These will be the spider "bodies.")
• Bake the cookies for 9 to 11 minutes or until they are set around the edges but still slightly underbaked in the centers. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a rack to cool completely.
• Once the cookies have cooled, melt the chocolate candy melts per the package instructions then transfer the chocolate to a piping bag or sealable plastic bag. Snip off the tip then pipe spider "legs" coming out of the chocolate chips on the tops of the cookies. Attach the spider "eyes" by adding two dots of chocolate above the chocolate chips then attaching the candy eyes. Let the chocolate set then serve.

CHOCOLATE SPIDERS

Steps:

• Chop the chocolate confectioners' coating and place into a heatproof bowl over simmering water. Cook, stirring occasionally until melted and smooth. Remove from heat and stir in the chow mein noodles so they are evenly distributed. Spoon out to desired size onto waxed paper. Let cool completely before storing or serving.

CREEPY SPIDERS

Steps:

• In a large bowl, combine the cake mix, butter and egg (dough will be stiff). Shape into 1-in. balls. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until set. Cool for 1 minute before removing from pans to wire racks., Spread a heaping teaspoonful of frosting over the bottom of half of the cookies. Place four licorice pieces on each side of cookies for spider legs; top with remaining cookies. For eyes, attach two red-hot candies with frosting to top of spider.

CHOCOLATE CHIP COOKIES

Steps:

• Sift flours, baking soda, baking powder and salt into a bowl and set aside.
• Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy, 3 to 5 minutes.
• Reduce speed and add eggs one at a time, then add vanilla.
• Slowly add dry ingredients, mixing until just combined.
• Fold in chocolate chips by hand. Refrigerate dough for24-36 hours.
• DO NOT SKIP REFRIGERATION.
• When ready to bake, preheat oven to 350°F. Remove dough from refrigerator and allow to come to room temperature.
• Drop spoonfuls (2-3 tablespoons) of dough onto baking sheet. Bake for 10-12 minutes.
• Cool on wire rack.

CHOCOLATE COOKIE SPIDERS RECIPE BY TASTY

Steps:

• Cut the black shoestring licorice into 60 small pieces, about 1½ inches (3.8 cm) long.
• Stick 4 pieces of black licorice into the cream filling on one side of a cookie, then stick 4 more pieces into the other side. Repeat with the remaining cookies and licorice.
• Using the frosting as an adhesive, stick the mini chocolate candies onto the cookies to create eyes.
• Enjoy!