You’ve heard me say it before: sometimes I’m not sure baking is really my thing. Between the finicky ingredient chemistry and the catastrophic kitchen mess, i’ve always felt kind of meh about it. Occasionally though, I catch a wave of inspiration and give it another go. When I end up with results like these spiced chocolate chunk cookies, I think maybe, just maybe, I do like baking after all.
Since I’m no baking aficionado, I tend to pick a rather standard baked good and then create a variation from that. A few weeks ago I made regular chocolate chip cookies and my wheels got spinning on the endless possibilities of upgrades. Seeing as it’s fall and I love all things spiced, I decided to create a spiced chocolate chunk cookie that was equal parts reminiscent of a spiced chai, gingerbread cookie and a plain ‘ol CC cookie. Thus, I loaded the batter up with ginger, cinnamon, cardamom, cloves and nutmeg.
For the chocolate chunks: I opted for the chopped chocolate bar technique, as this allows greater flexibility with chocolate choices. I love baking with the Endangered Species chocolate bars because 1) they taste AMAZING, but 2) they are fair-trade, organic and support the conservation of endangered animals! For ease, you can certainly use regular bagged chocolate chunks, but I highly recommend chopping a bar for an added wow factor!
A few notes on substitutions:
In addition to the spices, I subbed half of the all-purpose flour for whole wheat flour to add a fuller bodied flavor. This means, however, that these cookies are not gluten-free. I will try them again soon using almond four and arrow root. But for now, if you are gluten-free, you can certainly sub a gluten free baking flour blend — might I make an unsponsored suggestion to use Bob’s Red Mill 1:1 Gluten Free Baking Mix? This will save you the weird measurement conversions.
To make these vegan: you can play around with the use of coconut oil or vegan butter and flax eggs. To make 1 flax egg, combine 2.5 tbsp of filtered water with 1 tbsp of ground flaxseed. Let this mixture sit for about 5 minutes to form a jelly liquid, then use as you would the eggs.
But enough chit chat, I know the real reason you came to this post was for the how-to on these delicious little cookies. So keep on scrolling for the details and get baking, friends!
Spiced Chocolate Chunk Cookies
When gingerbread meets chai tea meets classic chocolate chunk cookies. These definitely deserve a spot in your holiday baking arsenal.
- 2 sticks butter softened
- 1/2 cup raw sugar
- 1/4 cup pure maple syrup
- 2 eggs room temperature
- 1 tsp pure vanilla extract
- 1 cup whole wheat flour
- 1 1/4 cup all purpose flour
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1 tsp ginger
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp sea salt
- 1 cup chocolate chunks I used 2 crushed chocolate bars.
Preheat the oven to 375 degrees.
In a large bowl, combine the flour, baking soda, baking powder, sea salt and spices. Whisk together to evenly distribute ingredients and set the bowl aside.
In a stand mixer, cream together the butter, sugar and vanilla until smooth. Add one egg at a time and continue beating until uniform.
Slowly add the flour mixture, 1/2 cup at a time, while keeping the mixer on medium.
Turn the mixer to low and add the chocolate chunks.
Scoop the dough into 1-2 tbsp sized portions and drop onto a baking sheet (If you're baking sheets stick, try using parchment paper). Bake in the oven for 8-12 minutes, or until the edge are golden brown. (depends on size of cookies)
Remove from oven and let cool for 10 minutes, before placing cookies onto a cooling rack.