2sticks or 1/2 lb softened butter. - I never think far enough ahead to leave my butter out to soften. I put the two sticks in my microwave on 30% power for 30 seconds and it works for me. Make sure the butter is softened or it affects texture.
1/2cuplight brown sugar
1/2cupdark brown sugar
1bag of semi-sweet or milk chocolate chocolate chips - if you are making spiders put half the chips in the dough and save half for spider bodies.
Preheat oven to 325°. Cream butter, white and brown sugars.
Beat in vanilla, water and eggs.
Combine dry ingredients and add slowly to butter mixture.
Fold in chocolate chips.
Use a medium cookie scoop to shape dough into balls and place on a parchment paper or Silpat lined baking sheet.
Bake for 12 minutes at 325°.
- If making spiders, put in half the chocolate chips in dough and the other half pressed in upside down to each cookie dough ball. Bake as usual. When cooled, melt about a cup of semi-sweet chocolate (not milk chocolate!) and put into a pastry bag with a plain tip or a ziploc bag with the tip of a corner cut off. Pipe chocolate near the body and pull a way trailing the chocolate to make the spider legs. Pipe a small circle for the head. Allow the chocolate to harden before storing and serving.
I used Ghirardelli chocolate chips because they are a little bigger and I thought that would make a more impressive spider. But, any brand chip will do.