Spiced Chocolate Chunk Cookies

It’s time to talk about having some real deal cookies …

Spiced Chocolate Chunk Cookies!

#Cookies - @LittleFiggyFood

Recently I was really wanting a cookie, a tasty, yummy, chocolatey cookie. I needed something that would say, “hey, I’m a good cookie – eat me” and as I was turning the pages of a seasonal magazine that I just had to have, I found these staring back at me.

[bctt tweet=”Try these Spiced Chocolate Chunk Cookies, worthy of milk dunking at any age. “]

#Cookies - @LittleFiggyFood

So after reading through the recipe, my thoughts were, well why not, let’s try a batch. Obviously I made said batch and in no way did I tweak the recipe outside of using a mixture of white and really dark chocolate, and I used light instead of dark brown sugar … and more nuts, ’cause I can.

Outside of this recipe, my other absolute favorite recipe for a tasty cookie is the Cowboy Cookie (sadly, sans the real cowboy, nevertheless they are really yummy).

#Cookies - @LittleFiggyFood

Now grab yourself a cold glass of milk and a plate of these gorgeous cookies and ENJOY!

#Cookies - @LittleFiggyFood

Spiced Chocolate Chunk Cookies

Yield: 2 doz
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes

Gorgeous and milk dunk worthy Spiced Chocolate Chunk Cookies!


  • 1 3/4 cups White Whole Wheat Flour
  • 3/4 tsp Cinnamon, ground
  • 1/2 tsp Ginger, ground
  • 1/4 tsp Allspice, ground
  • 1/8 tsp (pinch) Cloves, ground
  • 1/2 tsp Baking Soda
  • 1 tsp Salt
  • 3/4 cup Light Brown Sugar
  • 1/2 cup Sugar
  • 14 Tbls Unsalted Butter, softened and divided
  • 2 tsp Vanilla extract
  • 1 large Egg
  • 1 large Egg Yolk
  • 1/2 cup each semi-sweet Dark Chocolate and White Chocolate, bars broken into chunks - can use chips if preferred
  • 1/2 - 3/4 cup Pecans, chopped and toasted


  1. Preheat oven to 375°F and line baking sheet with parchment paper.
  2. In a large bowl, whisk the dry ingredients together.
  3. In a small saucepan over medium high heat, melt 10 Tablespoons of the Butter and cook for about 3 - 4 minutes or until just starting to brown. Be careful not to burn as this stage can burn easily.
  4. Remove butter from heat and add in the remaining 4 Tablespoons of Butter and stir until melted, it will start to foam a bit, but keep stirring, it will settle.
  5. Pour the melted Butter into the dry ingredients mixture and mix using a hand held or stand mixer. Add the Vanilla extract and continue to mix until well blended.
  6. Add in the whole Egg and mix well, then add in the Egg Yolk, again mixing well.
  7. Turn off the mixer and now fold in the Chocolate and Pecans and mix through cookie dough.
  8. On a lined cookie sheet, using a cookie scoop or large spoon, drop the cookie dough about 2 inches apart.
  9. Bake in 375°F pre-heated oven for 10 - 14 minutes or until cookies are golden brown.
  10. Allow to cool on wire rack.
  11. Serve with smile.


*Adapted from the Taste of the South's Fall Baking 2013/2015*

#Cookies - @LittleFiggyFood

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    1. Hi Britt! The dough shouldn’t be that wet, it should be able to hold together when scooped. Add a bit more flour, to give it more “body”, a tablespoon at a time. See how that goes. Let me know how it turns out!

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