Oooh, secrets! When you bite into these cookies you’ll notice a something extra. A “what else is in this?” By adding just a quarter teaspoon of allspice, you get a surprise taste of warm spice to complement the gooey and sweet chocolate chip cookie. For sweater-weather autumn holidays, this recipe fits in just right.
If you need to know one thing about me, it’s this — I love cookies. Hubs is even known to playfully call me “cookie monster,” to my chagrin. This is an easy batch to whip up, that promises a soft and chewy center with the classic chocolate chip cookie outer crunch.
These are adult and kid friendly, and milk’s best friend. These would make a perfect addition to your holiday dessert list. It’s impossible to eat just one, but I dare you to try.
- 1 cup butter
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1/4 teaspoon allspice
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 1/2 teaspoon salt
- 3 cups whole wheat flour
- 2 cups semi-sweet chocolate chips
- Preheat oven to 350 degrees and line your baking sheet with parchment paper (for easy clean up!).
- Cream butter and sugars together until airy looking.
- Add eggs, vanilla and allspice to mixture.
- Dissolve the baking soda in hot water, then add to batter along with the salt.
- Stir in the flour.
- Fold in the chocolate chips.
- Spoon tablespoon heaps of dough onto baking sheet.
- Bake for 10 minutes or until cookies are golden on top.
Allspice! That’s interesting. My secret ingredient is the same amount of cinnamon. Looking forward to trying yours next time.
Ooh, and I’ll give cinnamon a try too!