Ingredients:

• 150 g butter softened

• ½ cup granulated sugar

• ½ cup brown sugar

• 1 large egg

• 2 tsp vanilla extract

• 220 g plain flour

• 2 tbsp corn-starch

• ½ tsp baking soda

• ¼ tsp salt

• 75 g chocolate chips

For decoration:

• Chocolate truffles

• Candy eyeballs

• Melted chocolate or chocolate frosting

Method:

1. Preheat the oven to 180 C.  

2. Line a baking tray with baking paper. 

3. Beat the butter brown sugar and white sugar until creamy. 

4. Add in the vanilla extract and egg and beat for a minute. 

5. Add the flour, corn starch, baking soda, and salt over the mixture and mix.  

6. Add the chocolate chips and stir well. 

7. Fill the ice cream scoop with dough, and release it onto the baking sheet. 

8. Bake in the oven for 8–10 minutes or until light brown on the edges and still slightly soft in the centre. 

9. Immediately, gently press the cookies' centre with the spoon and let them cool down.  

10. Then draw spider legs and place the truffle.