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Spiced chocolate chip cookies

  • Dry Mix
    • 250 g White Wheat Flour
    • 125 g White Wheat Flour, 13% protein
    • 1 t Baking Powder
    • 1 t Baking Soda
  • Spices
    • 1/2 T Dry Ginger, ground
    • 1 t Cinnamon, ground
    • 1/2 t Cardamom Seeds, ground
    • 1/2 t Cloves, ground
    • 1/2 t Allspice Peppercorns, ground
    • 1/2 t Black Peppercorns, ground
    • 1/2 t Medium-Grain Salt
  • Wet Mix
    • 220 g Unsalted Butter, melted, cooled slightly
    • 150 g Brown Sugar
    • 50 g White Sugar
    • 2 Eggs
    • 10 g Vanilla Paste
    • 350 g Dark Chocolate, chopped

Yields 24 cookies.

  1. Preheat oven to 350ºF (177ºC).
  2. Mix dry mix. Whisk dry mix and spices until combined.
  3. Mix wet mix. Cream butter and sugars until homogenous, fluffy, and voluminous. Add vanilla. One at a time, mix in eggs. Whip until just combined.
  4. Combine. Add dry mix to wet mix. Gently stir until just incorporated. Gently stir in chocolate.
  5. Chill 30 minutes, covered, if necessary.
  6. Bake 12-14 minutes until matte and risen slightly. Remove from heat.
  7. Cool 60 minutes until solid.

Chill dough 30 minutes before baking if the kitchen is hot and the dough is loose and greasy.

  1. Adarme, Adrianna. "Chai Masala Chocolate Chip Cookies." A Cozy Kitchen. 19 October 2017. ↩

  2. Mostrom, Lindsay. "The Best Soft Chocolate Chip Cookies." Pinch of Yum. 11 May 2015. ↩