Food & Drink

Recipe of the Week: Chocolate Spider Web Cookies

Satisfy your sweet tooth with these spooky (and easy to make) Halloween treats

By Compiled by Kate Murphy October 26, 2015

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Halloween is the perfect time to let your creativity run wild! In celebration of the holiday, local Seattle resident and baker extraordinaire, Rachel Conners, created these simple Chocolate Spider Web Cookies that are perfect for friends, family, goblins and ghouls.

Conners is an official member of the Krusteaz Baker’s Dozen, a group of the country’s most creative food and baking bloggers. More goodies can be found on her website, Bakerita, including these delicious Apple Cinnamon Oatmeal Cookie Bars we featured a few weeks back.

Ultimate Chocolate Spider Web Cookies

Prep Time: 25 minutes
Cook Time: 12 minutes
Servings: 12

For the cookies:

For the chocolate ganache:

  • 6 oz. dark chocolate, chopped 
  • 3 oz. white chocolate, chopped 
  • 3/4 cup heavy cream, divided

Directions:
1. Preheat oven to 375°F. In a medium bowl, stir together all cookie ingredients. Divide the dough into 12 equal balls of cookie dough and set 2 inches apart on an ungreased cookie sheet.
2. Bake 12 minutes. Let cool completely.  
3. Place the dark chocolate in one small bowl, and the white chocolate in a different small bowl. In a microwavable measuring cup, heat the heavy cream for 45 seconds to 1 minute, or until the cream is starting to bubble.  
4. Pour 1/2 cup heavy cream over the dark chocolate and the remaining 1/4 cup heavy cream over the white chocolate. Let stand for 30 seconds, and then stir each until smooth.  
5. Let cool for 15-20 minutes or until slightly thickened. Spread the dark chocolate ganache on top of all the cookies. Place the white chocolate ganache in a Ziploc bag and snip the corner. Draw a series of concentric circles on one of the cookies, on top of the chocolate ganache. Use a toothpick to draw lines coming out from the center of the circles, forming a spider web shape. Repeat for all of the cookies.
6. Let chocolate ganache cool completely before serving.

 

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