Description
These Spider Chocolate Chip Cookies are a fun and spooky twist on classic chocolate chip cookies, perfect for Halloween or any themed party. Made with gluten-free ingredients and topped with chocolate decorations that resemble spider legs, these cookies are delicious and visually impressive.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cup gluten-free 1-to-1 baking flour
- 1 teaspoon baking soda
- 1 teaspoon Real Salt
Wet Ingredients
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 cup butter
- 1 teaspoon gluten-free vanilla extract
- ½ teaspoon gluten-free almond extract
- 2 eggs
Chocolate
- 1–2 cup chocolate chips
- ½ cup chocolate chips (for melting and decorating)
Instructions
- Preheat the oven: Set your oven temperature to 350 degrees Fahrenheit to prepare for baking the cookies evenly.
- Mix sugars and butter: In a stand mixer, beat together the brown sugar, granulated sugar, butter, and vanilla extract until the mixture becomes smooth and creamy.
- Add extracts: Incorporate the gluten-free vanilla and almond extracts into the mix to enhance flavor.
- Add eggs: Add eggs one at a time, mixing on low speed after each addition to fully combine without over-mixing.
- Combine dry ingredients: In a separate bowl, whisk together the gluten-free flour, baking soda, and Real Salt to ensure even distribution.
- Mix dry into wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to form the cookie dough.
- Add chocolate chips: Gently fold in 1 to 2 cups of chocolate chips to the dough for that classic chocolate chip cookie sweetness.
- Prepare cookie sheets: Drop spoonfuls of cookie dough onto greased cookie sheets, spacing them adequately to allow spreading.
- Decorate cookies: Press 1 to 2 extra chocolate chips on the top of each cookie to serve as the spider’s body.
- Bake: Bake the cookies in the preheated oven for 9 to 11 minutes until golden on the edges but still soft in the middle.
- Cool cookies: Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Melt chocolate for decoration: While cookies cool, melt ½ cup chocolate chips in a microwave-safe bowl for about 1 minute, stirring halfway through.
- Pipe spider legs: Transfer melted chocolate into a piping bag with a very small cut tip, and draw spider legs extending outward from the chocolate chips on top of each cookie.
- Serve and Enjoy: Allow the chocolate legs to set, then enjoy your festive Spider Chocolate Chip Cookies!
Notes
- Use gluten-free 1-to-1 baking flour to ensure the cookies are gluten-free.
- Chilling the cookie dough for 30 minutes before baking can help control spreading.
- If you don’t have a piping bag, use a small zip-top bag with a tiny corner snipped off to pipe the chocolate.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Adjust chocolate chip quantity for more or less chocolate in cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
