I make cookies for an event at my church most months, and it's always a good excuse to try a new recipe. In October, I wanted to make something appropriate for the season, so I settled on these chocolate chip cookies with an autumn twist. Cloves, nutmeg, and cardamom spice up these cookies and make them the perfect choice for when the air starts to get a bit chilly. The original recipe called for molasses, which I would definitely use if I made these again - I thought I had it in the cupboard, but only discovered it was missing after I'd started the recipe. I subbed in dark corn syrup, which worked just fine (and made the cookies extra chewy), but didn't have the same intense flavor that molasses would have contributed. Either way, these spice cookies were definitely the perfect choice for October!
Autumn Spice Cookies with Dark Chocolate (adapted from Serious Eats, original recipe here)
Makes about 5 dozen
2-1/4 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground cardamom
1/2 tsp salt
1-1/2 sticks unsalted butter, at room temperature
1/2 cup white sugar
1/2 cup brown sugar, packed
1/3 cup dark corn syrup
1 cup chopped dark chocolate
1. Preheat the oven to 350 degrees and line two baking sheets with parchment, foil, or a Sil-pat.
2. Whisk together the flour, baking soda, spices, and salt in a small bowl.
3. Using an electric mixer, beat the butter until fluffy, 2-3 minutes. Add both sugars and beat another 2 minutes or so. Beat in the egg until fully incorporated, followed by the corn syrup. Beat in the flour-spice mixture until just incorporated, and then stir in the chocolate using a rubber spatula.
4. Scoop the batter onto cookie sheets in small spoonfuls. Bake 6-8 minutes, until set on top - be careful, these burned easily.