Preheat the oven to 350 degrees
In a stand mixer, beat the sugars, butter and vanilla until smooth
Add the gluten-free vanilla and almond extracts
One at a time, add the eggs and continue mixing on low
In another bowl, combine the gluten-free flour, salt and baking soda
Slowly add the dry ingredients to the wet and mix until well combined
Add the chocolate chips and gently mix in
Drop by spoonfuls onto greased cookie sheets
Push in 1-2 extra chocolate chips on the top of each cookie
Bake 9-11 minutes
Allow them to cool for a few minutes on the pan then transfer them to a wire rack to finish cooling
Meanwhile, melt 1/2 C chocolate chips in a bowl in the microwave for 1 minute
Once melted, place the chocolate into a piping bag and cut the tip very small
Once the cookies are cooled, "draw" spider legs off of the chocolate chips on the top of the cookie using the melted chocolate
Enjoy!