SPIDER CHOCOLATE CHIP COOKIES RECIPES

Steps:

• Preheat oven to 325 degrees F (160 degrees C).
• In a microwave-safe mixing bowl, melt Unsalted Butter (3/4 cup) in the Panasonic Microwave Oven for 10-20 seconds. Allow it to cool slightly. Add Brown Sugar (1 cup) and Granulated Sugar (1/2 cup) and beat on medium speed for about a minute until well blended.
• Add the Large Egg (1), Egg Yolk, and Vanilla Extract (2 teaspoon) and beat until fully incorporated.
• Mix the All-Purpose Flour (2 1/8 cup), Salt (1/2 teaspoon), and Baking Soda (1/2 teaspoon) then incorporate it into the wet ingredients.
• Fold 3/4 of the Semi-Sweet Chocolate Chips (9 ounce) into the batter. Scoop out 18 cookies, about 1/4 cup of dough for each. Place cookies on a parchment paper-lined baking sheet with plenty of room to spread.
• Bake the cookies one tray at a time, for 14-18 minutes. The cookies should begin to set around the edges, be light golden brown, yet still be soft in the center. Allow cookies to cool completely.
• Place the remaining Semi-Sweet Chocolate Chips (3 ounce) in a small microwave-safe bowl. Heat in the Panasonic Microwave Oven for 20 seconds, stir, then for 15 seconds. Allow the chocolate to sit for 1 minute, then stir again. If you need to, heat it for 10 more seconds.
• Pour into a squeeze-it mold painter bottle fitted with a #2 round pastry tip, or a disposable pastry bag or zip top bag with the tip snipped off. Pipe on spider heads and legs around some of the larger chocolate chips. Allow to dry.
• Serve with a glass of milk. Enjoy! Cooking results may vary depending on microwave oven used.

Steps:

• Heat oven to 350°F. Line 2 baking sheets with parchment. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
• Beat the butter and sugars in a large bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes.  Beat in the egg, then the vanilla, scraping down the sides of the bowl as necessary. Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined. Fold in ¾ cup of the chocolate chips.
• Drop mounds of the dough (about 1 ½  tablespoon each) 2 inches apart onto the baking sheets. Press one chocolate chip, pointed-side down, into the top of each cookie. Bake, rotating the sheets halfway though, until golden brown around the edges, 12 to 14 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
• Place the remaining 1/4 cup chocolate chips and oil in a small microwave-safe bowl. Microwave on high in 30-second intervals, stirring in between, until melted. Dip a toothpick in the melted chocolate and draw legs around the exposed chip.