The best way to describe these cookies is that they’re fulfilling in a cozy, deep-in-your-belly way. I originally intended them to be a holiday treat (and, I mean, you should make them during the holidays), but I think they really shine as January’s cookie. Much like the drink that inspired them, they’re warm and comforting without being over-the-top in a month where we all need as much post-holiday gentleness as we can get.
Yield: ~ 24 cookies Prep Time: 30 minutes Total Time: 1 hour
- 1 cup all-purpose flour
- 2/3 cup bread flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp cardamom
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp black pepper
- 1 tsp salt
- 3/4 cup (1 1/2 sticks) melted butter
- 1 cup brown sugar
- 2/3 cup white sugar
- 2 eggs, room temperature
- 1 tbsp vanilla
- 1 1/2 cups of white chocolate chips (I prefer Guittard), 1 cup whole and 1/2 cup roughly chopped
Preheat oven to 350 degrees.
In a medium-sized bowl, combine flour, baking soda, baking powder, and spices. Set aside.
In a stand mixer or with beaters, cream butter and sugars until fluffy and lightened in color. (Usually anywhere from 3-5 minutes.) Scrape down the bowl and add eggs, one at time, then vanilla, mixing until just combined.
Add flour mixture to wet ingredients and mix on low until just combined. Stir in 1 cup of whole white chocolate chips, then 1/2 cup of chopped. Chill for 15 minutes.
Scoop the chilled dough in balls (about 2 tbsp each) and place on a baking sheet. Bake for 12 minutes, or until the edges of the cookies are just set. Remove from the oven and let sit on the baking sheet for 5 minutes, then move to a wire rack to cool.