- Butter: 8 1/2 Tbsp
- Granulated Sugar: 2/3 cup
- Light Brown Sugar: 1/2 cup (packed)
- All Purpose Flour: 2 3/4 cups (lightly packed)
- Black Cocoa Powder: 1/2 cup
- Salt: 3/4 tsp
- Baking Soda: 1 1/2 tsp
- Eggs: 2 large
- Vanilla Extract: 1/2 Tbsp
- Chocolate or Candy Melts: As Needed
- Before making the cookies, prepare the spiderweb toppers. Start by melting some chocolate or candy melts. This can easily be done in a microwave or double boiler. Put the melted chocolate in a piping bag and drizzle onto a piece of wax paper that is on a baking tray. Have fun drizzling and create your own chocolate web creation. Place the tray in the freezer to set it up for 15 minutes.
- Meanwhile, cream the butter and sugar together until light and fluffy in your mixer on medium to high speed.
- At low speed, add the flour, baking soda, salt, and cocoa powder in. When the mixture starts getting dark in the center, then add the eggs all at once.
- If you like, feel free to add in some chocolate chips for an extra chocolaty treat.
- Scoop the cookies onto a baking tray and bake at 325-350F for 10-16 minutes or until done.
- While the cookies are in the oven, bring your chocolate web out of the freezer and break it into cookie size pieces. When the cookies come out of the oven, immediately place a piece of the web on top of each cookie and see it melt onto the cookies.
Recipe courtesy of Barry Callebaut