I know these cookies are not the most photogenic so I hope you landed here because the title “Holiday Spiced Chocolate Chip Cookies” enticed you. Well even though the picture doesn’t make you drool I promise you these ARE DELICIOUS!
I used the basic Ghirardelli Chocolate Chip cookie recipe on the bag of their Ghirardelli Milk Chocolate baking chips. The two differences in my recipe are that I used fewer chocolate chips and added cinnamon. The cinnamon gives it a nice hint of the holidays and by using fewer chocolate chips the chocolate doesn’t steal the flavor show.
This makes a large batch so after my cookie thieves devoured my last batch of Oatmeal Craisin Cookies in less than 24 hours I started freezing half the batch of cookie dough to bake another day.
If you are looking for more baking inspiration check out my Bread Flour Chocolate Chip Cookies and Bourbon Chocolate Chip Cookies!
Recipe Adapted from The Ghirardelli Chocolate Company
Spiced Chocolate Chip Cookies
Ingredients
- 1 cup Ghirardelli Mil Chocolate baking chips
- 1 cup softened butter
- ¾ cup sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 2 teaspoon vanilla
- 2 ¼ cups unsifted flour
- 1 teaspoon baking sode
- ½ teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Heat oven to 375 degrees Fahrenheit
- Stir flour with cinnamon, baking sode and salt. Set aside.
- In a large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy.
- Add eggs and vanilla, one at a time. Mix on low speed until incorporated.
- Gradually blend dry mixture into creamed mixture.
- Stir in chocolate chips
- Drop by tablespoon onto ungreased cookie sheets.
- Bake for 9 to 11 minutes and enjoy hot from the oven.
