Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 3/4 cup (150g) granulated white sugar
  • 3/4 cup (150g) packed brown sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 2 cups (340g) semi-sweet chocolate chips
  • 24 candy eyes
  • 2 tbsp (15g) sanding sugar

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Cream together softened butter, white sugar, and brown sugar in a large bowl using a mixer on medium high until the mix looks pale and fluffy.
  3. Beat in eggs one at a time, then stir in the vanilla extract.
  4. Lower mixer speed to stir in baking soda and salt.
  5. Gradually add flour, mixing only until the white streaks disappear. Note: Stop immediately to avoid tough cookies.
  6. Use a spatula to gently fold in the chocolate chips by hand.
  7. Scoop rounded tablespoons of dough onto parchment lined sheets.
  8. Flatten the ball slightly for spider styles or press two candy eyes into the top for eye cookies.
  9. Roll the edges of a few cookies in sanding sugar for a pop of color.
  10. Bake 9 to 11 minutes until the edges are just golden but the centers still look slightly soft.