These chewy, mildly spiced cookies are covered in a pretty crunchy coating. They may appear soft when they come out of the oven, but they will firm up as they cool.
- Prep time 20 minutes
- Total time 1 hour & 30 minutes
- Credits : Canadian Living Magazine
Ingredients
Method
In large bowl, beat together butter, brown sugar and granulated sugar. Beat in eggs, 1 at a time; beat in chocolate and vanilla. In separate bowl, whisk together flour, cocoa powder, cinnamon, salt, baking powder, baking soda, cloves and nutmeg; stir into butter mixture just until combined. Stir in chocolate chips. (Make-ahead: Shape into disc and wrap in plastic wrap; refrigerate for up to 2 days. Alternately, freeze in resealable freezer bag for up to 1 month; let stand at room temperature for 20 minutes before continuing with recipe.)
Roll by rounded 1 tbsp into balls; toss in sugar to coat. Arrange, 3 inches (8 cm) apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 350°F (180°C) oven until tops are no longer shiny, about 11 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 3 days.)
Tip from The Test Kitchen: Be sure to coat these cookies with decorating sugar, which can withstand the heat during baking. Granulated sugar will melt in the oven.
Makes 60 cookies.
Nutritional facts per cookie: about
- Fibre 1 g
- Sodium 75 mg
- Sugars 13 g
- Protein 1 g
- Calories 119.0
- Total fat 5 g
- Potassium 48 mg
- Cholesterol 15 mg
- Saturated fat 3 g
- Total carbohydrate 18 g
%RDI
- Iron 4.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 3.0
