2 cups white chocolate chunks (black, orange, and white)
Toppings
1/4 cup white chocolate chips
1/8 cup white chocolate chips
14 eye-ball candies
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
340 grams white chocolate chunks (black, orange, and white)
Toppings
40 grams white chocolate chips (for melting)
20 grams white chocolate chips
14 eye-ball candies
Kitchen Equipment
Stand mixer with paddle attachment OR medium sized bowl with whisk and rubber spatula
oven tray
parchment paper
large cookie scooper (~1/3 cup)
circular cup/cookie cutter (optional)
Instructions:
Step 1
Preheat oven to convection 350 degrees Fahrenheit.
Beat room temperature butter and white sugar with a whisk or paddle attachment (stand mixer) until mixture turns an off-white color (1-2 minutes).
Step 2
Add your large egg and stir into mixture.
Mix in vanilla extract and molasses until just combined.
Step 3
Add flour, black cocoa powder, espresso powder, baking powder, and baking soda into the mixture. Fold in dry ingredients.
Step 4
Mix in white chocolate chunks (I used chocolate that was dyed orange, black, and white). Scoop a 1/3 cup scoop and place onto baking tray.
Start by baking a single cookie on your tray. THIS IS YOUR TEST COOKIE! Always start with baking a single cookie, to make sure you didn’t forget an ingredient and/or your oven isn’t too hot (some ovens have hot-spots or cook things quicker/slower than others). This is also a good indicator of how much your cookie will spread.
Step 5
After baking your test cookie, place cookie dough balls on your tray. Use your test cookie to estimate how many cookies you can fit on your tray.
Bake cookies for 10 minutes.
Step 6
For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean. Smoosh 2-3 white chocolate chips on the tops of each cookie, as well as any other edible Halloween candy you choose (I used candy eyeballs).
Then let cookies sit on tray for about 10 minutes before removing.
Step 7
Heat up white chocolate (add about 1 tsp of vegetable oil if it is not thin enough) and add to a piping bag. Pipe out the legs of the spiders for each chocolate chip on the top of your cookies.
Step 8
Eat fresh or store in an airtight container for up to 8 days!
