Why would I do this to a perfectly innocent, thick and chewy cookie?
Well, the other day I came across a picture of a cookie that had images of spiders superimposed on it. It really looked like the spiders were in the cookie. It was just a bit of Photoshop magic, but I knew baking up a batch of chocolate chip arachnids would be as easy as waving a wizard’s wand.
He lifted the tin foil off the plate of cookies. He jumped a little. Of course, he tried to be cool about it and jumped even further just for effect, laughing as he imitated my reaction to being surprised by a spider. Yes, I scream, every time.
A few years ago, surrounded by big furry stuffed spiders, a group of party guests were playing a game in our basement. Someone mentioned how lifelike our Halloween decorations had become. I turned to look at what he was pointing to and a live spider was dangling from a web right behind me. I let out a blood curdling scream.
Hilarious? It was to everyone in the room. I stood, red faced, heart racing, palms sweating, as everyone watched. After all the years of having the creepiest Halloween decor on the block, I still haven’t been able to concur my fear of the 8 legged creatures lurking in my basement.
Thankfully my phobia hasn’t kept me from eating these cookies.
Spider Infested Chocolate Chip Cookies
(recipe adapted from Cook’s Illustrated, makes 18)
12 tablespoons unsalted butter
1 cup packed brown sugar
1/2 cup granulated sugar (white sugar)
1 large egg
1 egg yolk
2 teaspoons pure vanilla extract
2 1/8 cup all purpose flour (unbleached is best)
1/2 teaspoon salt
1/2 teaspoon baking soda
12 ounces semi-sweet or bittersweet chocolate chips, divided
(2 ounces for spiders, 10 ounces for in and on top of the cookies)
NOTE: I used Kroger’s Private Selection and Ghiradeli Chocolate Chips (I didn’t have an entire bag of either,) both of which are larger than standard size chocolate chips. They worked perfectly for this project.
baking sheets lined with parchment paper
optional: #16 ice cream scoop
squeezeit mold painter bottles, or a disposable pastry bag or zip top bag
Mix flour, salt, and baking soda together then incorporate it into the wet ingredients. If using a hand held mixer, it probably wont be strong enough to mix this completely, so switch over to a spoon or spatula.
Fold about 9 ounces (1 1/2 cups) of chips into the batter.
Serve with a glass of milk. Keep stored in an airtight container for up to 3 days. These can be frozen for up to a few months, but should be thawed in the refrigerator overnight, before being exposed to room temperature air.
If you prefer oatmeal raisin cookies over chocolate chip cookies, check out my tutorial to add raisin spiders to your cookies.
More ghoulish and creepy Halloween edible craft ideas from Hungry Happenings