In a large bowl, beat the butter with a hand mixer for 1 minute until it is smooth and creamy. Add the brown sugar and granulated sugar and mix until fluffy and lighter in color. Mix in the eggs and vanilla. Set aside.

In a separate bowl, combine the flour, cornstarch, baking soda and salt. Slowly mix the dry ingredients into the wet until just combined. Dough will be thick.

Cover dough tightly and chill for at least 1 hour and up to 2 days.

Once ready to bake, preheat the oven to 350°F. Line baking trays with parchment paper and set aside.

Remove dough from fridge and allow to sit at room temperature for 10 minutes. Dough will be crumbly, but will come together as you roll it into balls.

Using about 1 tbsp. of dough per cookie, roll dough into balls and lay them on the baking trays.

Bake 7-9 minutes, until barely golden brown around the edges. They will look soft when you remove them from the oven.

Immediately after taking them out of the oven, press 1 or 2 chocolate chips into the top of each cookie. Press down on them lightly.

Cool for 5 minutes on the tray, then move the cookies onto a cooling rack to cool completely.

Once all cookies are baked and have the chips pressed onto them, take the remaining chocolate chips and melt them either in the microwave or in a small saucepan on the stovetop.

Spoon the melted chocolate into a Ziploc bag with an extremely small hole snipped in one corner. Use the bag to draw little legs coming out of the chips, giving them the appearance of spiders.

Store at room temperature for up to 1 week.