2019-07-01_Taste_of_the_South_Special_Issues

101 FALL BAKING

Spiced Chocolate

Chip Cookies

MAKES ABOUT 16

These cookies are full of fall spices;

cut back on the spice blend for

a milder-tasting cookie.

1 cup unsalted butter,

softened

1½ cups firmly packed

dark brown sugar

2 large eggs

1 teaspoon vanilla extract

2½ cups all-purpose flour

Harvest Spice Blend (recipe follows)

1 teaspoon baking soda

½ teaspoon kosher salt

3 (4-ounce) bars bittersweet

chocolate, chopped

1. In a large bowl, beat butter
   and brown sugar with a mixer
   at medium speed until fluffy, 3 to
   4 minutes, stopping to scrape sides
   of bowl. Add eggs, one at a time,
   beating well after each addition.
   Beat in vanilla.


2. In a medium bowl, whisk
   together flour, Harvest Spice Blend,
   baking soda, and salt. With mixer
   on low speed, gradually add flour
   mixture to butter mixture, beating
   until combined. Add chocolate;
   beat until combined. Cover and
   refrigerate for 1 hour.


3. Preheat oven to 350°. Line
   baking sheets with parchment
   paper.


4. Using a 1⁄3-cup spring-loaded
   scoop, scoop dough into level
   mounds, and place 2 inches apart
   on prepared pans.


5. Bake until browned around the
   edges, about 14 minutes. Let cool
   on pans for 3 minutes. Remove
   from pans, and let cool completely
   on wire racks.

Harvest Spice Blend

MAKES ABOUT 2 TABLESPOONS

2 teaspoons ground cinnamon

2 teaspoons ground cardamom

1 teaspoon ground cloves

1 teaspoon ground ginger

½ teaspoon ground white

pepper

1. In a small bowl, stir together
   all ingredients until combined.

KITCHEN TIP

Triple the Harvest Spice

Blend recipe and keep a jar

in your pantry. Use in

pumpkin bread or stirred

into hot chocolate.