Ingredients:
12 tablespoons unsalted butter
1 cup packed brown sugar
1/2 cup granulated sugar (white sugar)
1 large egg
1 egg yolk
2 teaspoons pure vanilla extract
2 1/8 cup all purpose flour (unbleached is best)
1/2 teaspoon salt
1/2 teaspoon baking soda
12 ounces semi-sweet or bittersweet chocolate chips, divided
(2 ounces for spiders, 10 ounces for in and on top of the cookies)
NOTE: I used Kroger's Private Selection and Ghiradeli Chocolate Chips (I didn't have an entire bag of either,) both of which are larger than standard size chocolate chips. They worked perfectly for this project.
Supplies:
electric mixer
baking sheets lined with parchment paper
optional: #16 ice cream scoop
squeezeit mold painter bottles, or a disposable pastry bag or zip top bag
for the Instructions here :
source
0 comments:
Post a Comment