Place eggs in a large bowl. Beat with an electric mixer on high speed for 4 minutes. Gradually beat in sugar. Continue beating on high speed for 10 minutes, until mixture thickens.
Add extract; reduce mixer to low speed and beat in flour. Drop dough by rounded teaspoonfuls onto greased baking sheets. Insert pieces of cut licorice for legs and antennae.
Let dry at room temperature, 10 to 12 hours or overnight. Do not refrigerate.
Bake on top rack of oven at 350 degrees for 10 to 12 minutes.
Remove cookies from baking sheets as soon as they come out of oven. Immediately press in chocolate chip eyes.
