Description
Spider Chocolate Chip Cookies are a fun and festive gluten-free treat perfect for Halloween or any occasion. These soft and chewy cookies are packed with chocolate chips and decorated with melted chocolate to create spider legs, making them both delicious and visually appealing. Made with gluten-free ingredients, they cater to those with gluten sensitivities without compromising on flavor or texture.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups 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 cups chocolate chips
- ½ cup chocolate chips (for melting and decorating)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Mix Sugars and Butter: In a stand mixer, beat together the brown sugar, granulated sugar, butter, and vanilla extract until the mixture is smooth and creamy.
- Add Extracts and Eggs: Add the gluten-free vanilla and almond extracts. Then add eggs one at a time, mixing on low speed after each addition to ensure thorough incorporation.
- Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking soda, and Real Salt until evenly combined.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until the dough is well combined without overmixing.
- Add Chocolate Chips: Fold in 1 to 2 cups of chocolate chips gently to distribute evenly throughout the dough.
- Prepare Cookie Sheets: Grease cookie sheets lightly to prevent sticking. Drop spoonfuls of dough onto the sheets, spacing them to allow for spreading.
- Top with Extra Chips: Press 1 to 2 additional chocolate chips onto the top of each cookie to enhance chocolate flavor and for decoration.
- Bake Cookies: Bake in the preheated oven for 9 to 11 minutes until the edges are golden but the center remains soft.
- Cool Cookies: Allow the cookies to cool on the baking pan for a few minutes to set, then transfer them to a wire rack to cool completely.
- Melt Chocolate for Decoration: While cookies cool, melt ½ cup of chocolate chips in a microwave-safe bowl for 1 minute, stirring halfway through to ensure smoothness.
- Draw Spider Legs: Pour the melted chocolate into a piping bag and snip a very small tip. Once the cookies are completely cooled, use the melted chocolate to draw spider legs radiating outward from the chocolate chips on top of each cookie.
- Serve and Enjoy: Let the chocolate set for a few minutes, then serve your festive Spider Chocolate Chip Cookies and enjoy the spooky fun!
Notes
- Ensure cookies are completely cool before decorating with melted chocolate to prevent it from melting off.
- Use gluten-free vanilla and almond extracts to keep the recipe fully gluten-free.
- Adjust the number of chocolate chips to your taste for more or less chocolate intensity.
- For darker chocolate spider legs, use semi-sweet or dark chocolate chips.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze unbaked dough balls or baked cookies for later enjoyment.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
