Description
Delightfully spooky and decadently chocolatey, these spiderweb cookies are perfect for Halloween parties or any occasion that calls for a touch of eerie fun. The rich chocolate base is topped with a ghostly white chocolate spiderweb, making them as visually striking as they are delicious.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (6 oz) semi-sweet chocolate chips
- 1 cup white chocolate chips, for melting
- 1 tablespoon vegetable oil (for white chocolate)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
- In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the semi-sweet chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, melt the white chocolate chips with the vegetable oil in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth and pourable. Alternatively, use a double boiler.
- Transfer the melted white chocolate to a piping bag or a small zip-top bag with a corner snipped off.
- Once the cookies are completely cool, pipe a spiral of white chocolate onto each cookie, starting from the center and working your way out.
- Using a toothpick or a skewer, gently drag lines from the center of the spiral outwards to create a spiderweb effect.
- Let the white chocolate set completely before serving.
Notes
- For a richer chocolate flavor, use dark cocoa powder.
- If you don’t have almond extract, you can omit it or use an additional 1/4 teaspoon of vanilla extract.
- Ensure the cookies are completely cool before decorating with white chocolate, otherwise the chocolate will melt and spread too much.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: PT20M
- Cook Time: PT12M
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 20g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg