Warmly-spiced chewy cookie recipe #MissSpelt #elevenses

So, what could you want more than a just-out-of-the-oven-warm chewy cookie?  Probably an actual cookie, rather than just a photo.

So, here’s a recipe to get you cracking, it’s adapted by one from Elizabeth

Warmly-spiced chewy cookies

Makes approximately 18 cookies


Serves approximately 18

  • 250g white Spelt flour or normal plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 170g unsalted butter, melted
  • 200g dark brown soft sugar
  • 100g caster sugar
  • 1 egg
  • 1 egg yolk


  • 200g white chocolate chunks
  • 100g dark chocolate chunks
  • 25g mixed peel
  • 1 teaspoon mixed spice
  • 1 teaspoon crushed rose peppercorns

Preparation method

Prep: 10 mins | Cook: 15 mins

  1. Preheat the oven to 170 C / Gas mark 3. Grease baking trays or line with parchment.
  2. Sift together the flour, bicarb and salt; set aside.
  3. In a medium bowl, cream together the melted butter, brown sugar and caster sugar until well blended. Beat in the egg and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chunks by hand using a wooden spoon. Drop cookie dough onto the prepared baking trays, with each cookie around 4 tablespoons of dough (for smaller cookies, drop 1 rounded tablespoonful and adjust baking time as necessary). Do not flatten the dough. Cookies should be about 8cm apart.
  4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking trays for a few minutes before transferring to wire racks to cool completely.
  5. Eat and enjoy whilst still warm.

For the next cookie evolution, I’m planning to add:

  • 300g white chocolate chunks
  • 1 teaspoon crushed rose peppercorns
  • 50g mixed peel
  • 1 teaspoon of lemon essence

Stripping the flavours back to make spicy lemon-pepper biscuits.  I’ll let you know how they turn out.

Over and out.

Miss Spelt and her Baking Adventures. x

Mischief in the Kitchen

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