Even though I have been dabbling in the cupcakes lately, there is no doubt that cookies are my first and last love. So much so, I didn’t have a wedding cake. I just had cookies. And while my husband enjoys rather more decadent cookies than I do, my absolute favourite is chocolate chip cookies. So homey, and homely, yet the perfect mix of butter, sugar, flour, and chocolate.
For Thanksgiving, though, I wanted to put a little spin on the old favourite and spice things up. I couldn’t find exactly what I was looking for online, so I just sort of made things up as I went. I used my family’s secret chocolate chip cookie recipe that’s been passed down for generations … Just kidding. I use the recipe on the back of the Chipits bag. It’s always done the trick. I then added a bunch of spices into the mix, to reflect what would be found in a chai blend. I also read somewhere that the spices should be added to the fat of the recipe, so mixed in with the butter and sugar rather than with the other dry ingredients. Something about a process … or something. To be honest, I’m not really sure, I wasn’t paying attention, but what I read sounded logical at the time so I went with it.
Chai Chocolate Chip Cookies
1 cup butter (softened but not melted)
1 cup packed brown sugar
1/2 cup granulated sugar
1 1/2 tsp vanilla
1 tbsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp nutmeg
1/4 tsp ground black pepper
1/2 tsp chai latte topper (can also add cardamon and allspice)
2 cups flour
1 tsp baking soda
1/2 tsp salt
2 cups chocolate chips
Heat oven to 375 degrees. Beat together butter and sugar until fluffy. Stir in spices, from cinnamon to latte topper. Add vanilla and eggs, beat until creamy.
In separate bowl, mix together flour, baking soda and salt; add to butter mixture. Stir in chocolate chips.
Bake for 10 minutes. Remove from oven and let cool on wire racks.
Word of the day:
Maladroitness: unskillful; awkward; bungling; tactless: to handle a diplomatic crisis in a very maladroit way