Halloween Cookies

PREP + MEASURE

1. Set out 2 sticks of butter and 2 eggs to soften to room temperature. Soften butter just until you are able to leave a light indentation with your finger, but not so softened that it’s shiny/greasy/melted.
2. For the flour and sugar, weigh each in grams grams with a kitchen scale for speedy and accurate results. No scale? Measure the flour via spoon and sweep method: Fluff the flour with a spoon then gently sprinkle spoonfuls into a dry measuring cup until a little over-full. Then use a butter knife to scrape the excess flour so its level with the top edge of the measuring cup. Packing the four into the cup or using the measuring cup to scoop itself full of flour will make the cookies dry/crumbly instead of tender and chewy.
3. Measure out remaining ingredients.
4. In a medium bowl combine flour, corn starch, baking soda, and salt. Mix with a metal whisk.
5. In the bowl of an electric stand mixer, cream together butter with brown and granulated sugar for approx. 2 minutes until creamy.
6. Add vanilla and eggs and beat for an additional 30-40 seconds.
7. Gradually beat in flour mixture until just combined. Add chocolate chips and mix on lowest setting for just a few seconds to evenly distribute throughout the dough.

BAKE THE COOKIES

1. Preheat oven to 350°F. Line large baking sheets with parchment paper.
2. Use a large 3 TBSP cookie scoop to portion out dough.
3. Arranged spaced on parchment paper (cookies will be approx. 3.5-4 inches) and bake (in batches) on the center rack for 11-13 minutes per batch or until edges are golden and the center of the cookie has begun to set.
4. For the spider cookies, PRESS 2-3 CHOCOLATE WAFERS (flat side up) into each cookie while they're still on the warm baking sheet. The warmth of the cookies will slightly melt the wafers so you can then stick the sprinkle legs and candy eyeballs into each one to make a spooky spider. For extra oomph, add a pinch of halloween nonpareil sprinkles to each spider.
5. Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to finish cooling.

FOR THE CHOCOLATE DIPPED COOKIES

1. Once cookies have fully cooled, melt remaining chocolate wafers in a microwave safe bowl on 50% power in 30 second increments, stirring between intervals until melted and smooth.
2. Dip the top half of each cookie in chocolate then transfer to cooled, rimmed baking sheet and decorate with sprinkles right away while the chocolate is still wet. Allow to cool and set. You can pop them in a fridge for 10 minutes if you need them to set faster.