It’s time to talk about having some real deal cookies …
Spiced Chocolate Chunk Cookies!
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. “]
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).
Now grab yourself a cold glass of milk and a plate of these gorgeous cookies and ENJOY!
Spiced Chocolate Chunk Cookies
Gorgeous and milk dunk worthy Spiced Chocolate Chunk Cookies!
Ingredients
- 1 ¾ cups White Whole Wheat Flour
- ¾ tsp Cinnamon ground
- ½ tsp Ginger ground
- ¼ tsp Allspice ground
- ⅛ tsp pinch Cloves, ground
- ½ tsp Baking Soda
- 1 tsp Salt
- ¾ cup Light Brown Sugar
- ½ cup Sugar
- 14 Tbls Unsalted Butter softened and divided
- 2 tsp Vanilla extract
- 1 large Egg
- 1 large Egg Yolk
- ½ cup each semi-sweet Dark Chocolate and White Chocolate bars broken into chunks - can use chips if preferred
- ½ - ¾ cup Pecans chopped and toasted
Instructions
- Preheat oven to 375°F and line baking sheet with parchment paper.
- In a large bowl, whisk the dry ingredients together.
- 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.
- 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.
- 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.
- Add in the whole Egg and mix well, then add in the Egg Yolk, again mixing well.
- Turn off the mixer and now fold in the Chocolate and Pecans and mix through cookie dough.
- On a lined cookie sheet, using a cookie scoop or large spoon, drop the cookie dough about 2 inches apart.
- Bake in 375°F pre-heated oven for 10 - 14 minutes or until cookies are golden brown.
- Allow to cool on wire rack.
- Serve with smile.
Notes
*Adapted from the Taste of the South's Fall Baking 2013/2015*
