This is such a good idea. Ask Michael. I’m convinced baking a batch of cookies for two people to consume at least once a week is a good idea. That’s not taking into account the other desserts that may or may not transpire, but just the cookies. Ok, other desserts always transpire. Because I do love crisps, ice cream, and tarts. But, my mainstay is cookies.
I love chocolate, but even more, I adore chocolate baked into things in generous amounts. This week’s cookie excuse was our trip to Crater Lake. We needed car snacks, of course, and they could be less-than-healthy because we were on vacation. They traveled well and were our cheerful companions.
This is a recipe from Joy the Baker, and I always find her recipes to be solid. I did fuss with them a little–changing the flour to white whole wheat and upping the chocolate factor. These Spiced Chocolate Chip Cookies are popular at our house; they’re invited to parties, movie nights, and now on weekend getaways. They require a little more effort than the standard chocolate chip cookie recipe, but I think they’re worth it. They’re chocolatey. They’re spicy. You get the picture.
Spiced Chocolate Chip Cookies (adapted from Joy the Baker)
2 1/4 cups white whole wheat flour (all-purpose will work, but I really like the flavor of the white whole wheat here)
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
3/4 cup unsalted butter, softened
1 cup brown sugar
1 large egg
1/4 cup molasses
1 cup chocolate chips (milk chocolate or semi sweet)
1/4 cup sugar
Pinch of sea salt
Preheat the oven to 350º. Line a couple of baking sheets with parchment or silpats. Set aside.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
In a large bowl, beat the butter and brown sugar with an electric mixer on medium speed for about two minutes, until light and fluffy. Add the egg and molasses and continue to beat until smooth and consistent–about one more minute–scraping down the bowl as needed. Add the flour mixture and beat on low speed, just until incorporated. Stir in the chocolate chips with a spoon (or carefully beat on low speed with your mixer if you’re as lazy as I am).
In a small bowl, such as a cereal bowl or custard cup, stir the sugar and pinch of salt to combine (don’t go overboard on the salt or you’ll notice it, but just a touch lends a great flavor).
Using a teaspoon and your hands, roll portions of dough into approximately 3/4″ to 1″ balls, then dredge the dough balls in the sugar/salt mixture and place them on the prepared baking sheets, leaving a couple of inches between them.
After you’ve filled your baking sheets, bake the cookies until lightly browned on the edges and slightly firm, about 8-10 minutes. Set the baking sheets on wire racks to cool for five minutes, then use a flat spatula to remove the cookies to the wire racks to cool completely. It took me two rounds of cookie-baking (and eating a couple of spoonfuls of raw dough) to use up my dough.
Store in an airtight container for up to four days.