Thursday, October 10, 2013

Spider Infested Chocolate Chip Cookies

I first saw this idea at iambaker and thought it was brilliant! Who would't want a delicious yet creepy treat on the month of October? I actually made these for my son to give away to his teachers and classmates at his day care school and  another way of teaching him the lesson on Sharing =) 

The cookie recipe is an adaptation from NY Times Chocolate Chip Cookies.


2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1/2 cup chocolate chips

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate chips. Press plastic wrap against dough and refrigerate for 24 to 36 hours or in my case more or less 2 hours since I don't have enough time to wait that long, hehe. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop a tablespoon of dough onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

To Decorate:

I use edible pen to draw the spider in the cookies. Thus, for the spider web I melted bittersweet chocolate and transfer it into a disposable bag and piped the web.

Have a spooktacular October, everyone!

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