Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Special equipment needed:
- Stand mixer or hand mixer
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
3. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
4. Add the egg and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips.
7. Using a cookie scoop or spoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden brown.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes per batch
Temperature:
- Preheat oven to 350°F (180°C)
Serving size:
- Makes about 24 cookies
Nutritional information:
- Calories: 160
- Fat: 8g
- Carbohydrates: 22g
- Protein: 2g
Substitutions for ingredients:
- Instead of semisweet chocolate chips, you can use milk chocolate or dark chocolate chips.
- If you don't have all the spices listed, you can use pumpkin pie spice instead.
Variations:
- Add 1/2 cup chopped nuts, such as pecans or walnuts, to the cookie dough.
- Use white chocolate chips instead of semisweet chocolate chips.
- Add 1/2 cup dried cranberries or raisins to the cookie dough.
Tips and tricks:
- Make sure the butter is at room temperature before creaming it with the sugars.
- Don't overmix the cookie dough once you've added the dry ingredients.
- If you want flatter cookies, press down on the dough balls with a fork before baking.
Storage instructions:
- Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
- To reheat the cookies, place them in a 350°F (180°C) oven for 5 minutes.
Presentation ideas:
- Serve the cookies on a platter with a dusting of powdered sugar.
Garnishes:
- Sprinkle the cookies with sea salt before baking for a sweet and salty flavor.
Pairings:
- Serve the cookies with a glass of cold milk or a cup of hot cocoa.
Suggested side dishes:
- These cookies are perfect on their own, but you could also serve them with a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cookies are spreading too much, try chilling the dough for 30 minutes before baking.
- If the cookies are too dry, try adding an extra tablespoon of butter to the dough.
Food safety advice:
- Make sure to wash your hands and all utensils before starting to bake.
- Use pasteurized eggs to avoid the risk of salmonella.
Food history:
- Moravian spice cookies are a traditional cookie from the Moravian community in North Carolina, known for their thin and crispy texture and warm spices.
Flavor profiles:
- These cookies are sweet and spicy, with warm notes of cinnamon, ginger, and cloves.
Serving suggestions:
- Serve the cookies as a sweet treat after dinner or as a snack with a cup of tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A