Description
These Spiced Double Chocolate Cookies combine rich dark and creamy white chocolate with warm hints of cinnamon and nutmeg. They’re incredibly easy to make and absolutely delightful enjoyed warm with a glass of milk.
Ingredients
Units
Scale
- 2 1/2 cups all-purpose flour
- 2 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/3 cup dark chocolate chips
- 1/3 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (180°C). Prepare a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt.
- In a large bowl, beat the softened butter on medium speed for 1 minute until smooth and creamy. Add the granulated and brown sugars and beat on medium speed until light and fluffy, 2 to 3 minutes.
- Add the eggs and vanilla, and beat until smooth. Add the flour mixture on low speed and mix until just combined. Add in 3/4 of each of the chocolate chips and mix into the batter on low speed.
- Roll 2 tablespoons of cookie dough into a ball (around 40g) and place 6 cookies on each sheet pan. Press a generous amount of leftover chocolate chips (I did about 4 chips each flavour, this just allows a more aesthetic bakery-style cookie!) onto each cookie dough ball.
- Bake for 13 minutes, rotating halfway through. The edges are just golden brown but the center is still soft.
- Let the cookies cool for 5 minutes before removing from the pan.
- Prep Time: 15 mins
- Cook Time: 13 mins
- Category: Cookies, Fall